Vanilla Pound Cake Recipe
Description:
This Vanilla Pound Cake is wonderfully moist with a rich, buttery flavor and a beautiful texture. Perfect for any occasion, this cake stores well without compromising its taste or texture. Adapted from Rose Levy Beranbaum, it’s sure to be a crowd-pleaser!
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Ingredients:
- 125g Vivatta Maida, sifted
- 25g Corn flour, sifted
- 160g Sugar, granulated
- 190g Unsalted Butter
- 3 Whole Eggs
- 45ml Milk
- 1-1/2 teaspoons Vanilla Extract
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
Preparation Time: 30 minutes
Cooking Time: 40-45 minutes
Instructions:
- Preheat the oven to 170°C (338°F) and line a loaf pan with parchment paper or butter.
- In a bowl, whisk together the eggs, milk, and vanilla extract.
- In a separate bowl, combine the dry ingredients: sifted Vivatta Maida, corn flour, sugar, baking powder, and salt.
- Using a hand mixer or stand mixer, blend the dry ingredients until evenly mixed.
- Add the unsalted butter and half of the wet mixture (eggs, milk, vanilla) to the dry ingredients. Mix on low speed until combined. Continue mixing until the batter becomes light and airy, helping to create the cake’s structure.
- Gradually add the remaining wet ingredients and mix until fully incorporated, about 1-2 minutes.
- Scrape the batter into the prepared loaf pan and smooth the top using an offset spatula or the back of a spoon.
- Bake on the middle rack of the oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestion:
Serve the Vanilla Pound Cake with a cup of espresso coffee and a grilled spicy potato sandwich for a delightful tea-time treat!
