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). 
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 of butter, at room temperature
- 1 1/2 cups of sugar
- 3 large organic eggs
- 1 tsp of vanilla extract
- 2 cups of flour
- 1 tsp of baking powder
- 1/4 tsp of salt
- 2/3 cup 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: Dessert
- 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.
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!!