It has been a rough week with our little family. Everything from a funeral to a broken toe to a couple of trips to the emergency room – not for the toe – you name it, we have been through it. It is the kinda week that that you need dessert – and lots of it. Enter this wonderful vanilla pound cake. Simple, tasty, and comforting.
I found this recipe in William Sonoma’s The Cookbook For Kids: Great Recipes for Kids Who Love to Cook. I often find recipes for my carnivore husband in here (he really does have the palate of a five year old) and my little omnivore can help me make the dishes too, assuming he can stop banging his head on everything (seriously, the bruises are so bad I am pretty sure someone is gonna call CPS on me the next time we go to the grocery).
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Simple Soothing Vanilla Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
Description
This simple vanilla pound cake is a comforting dessert, perfect for soothing a rough day or week with its sweet, buttery flavor.
Ingredients
- 3/4 cup (170 g) of butter, at room temperature
- 1 1/2 cups (360 ml) of sugar
- 3 large organic eggs
- 1 tsp of vanilla extract
- 2 cups (480 ml) of flour
- 1 tsp of baking powder
- 1/4 tsp of salt
- 2/3 cup (160 ml) of milk
- Berries, for serving
- Additional sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and spray with nonstick oil.
- Using a mixer, combine the butter and sugar until the mixture is creamy and pale.
- Add in the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve with berries and a dusting of additional sugar, if desired.
Notes
- This cake is perfect for serving with fresh berries and a sprinkle of sugar.
- It can be stored in an airtight container for up to 3 days.
- If you prefer a more moist cake, try adding a tablespoon of sour cream to the batter.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 15
- Carbohydrates: 50
- Fiber: 1
- Protein: 5
- Cholesterol: 80
This sweet dessert is good even on a bad day – or week as the case may be. Trust me. 
If You Liked This Recipe, You’ll Love These
- Glazed Orange Pound Cake with Orange Zest
- Spring Strawberry Cake Roll
- Apfel Kuchen: Traditional German Apple Cake
- Lemon Cream Cake: Light, Buttery, and Irresistible
Frequently Asked Questions
How do I know when this pound cake is done baking?
Bake at 350°F (175°C) for about 1 hour, then test by inserting a toothpick into the centre — it should come out clean. Let the cake rest in the loaf pan for 10 minutes before transferring to a wire rack to cool completely.
How can I make this cake moister?
The notes suggest adding 1 tablespoon of sour cream to the batter for extra moisture. Mix it in with the wet ingredients before combining with the flour mixture.
How long does this pound cake keep?
The notes say it keeps in an airtight container for up to 3 days. Serve it with fresh berries and a dusting of sugar as the recipe suggests.
This is exactly what I feel like making this weekend. I’ve got lots to do and a soft sweet cake for snacking on will be perfect. Thank you!!