Vanilla Pound Cake recipe

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Ingredients

1 tablespoon canola oil, or as needed
⅛ cup powdered sugar, or as needed
1 cup unsalted butter, softened
2 ½ cups white sugar
6 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups sifted cake flour
1 cup heavy whipping cream, at room temperature

Nutrition Info

548.1 calories
carbohydrate: 71.7 g
cholesterol: 160.8 mg
fat: 26.6 g
fiber: 0.6 g
protein: 6.6 g
saturatedFat: 15.2 g
servingSize: -
sodium: 45.4 mg
sugar: 43.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.

  2. Beat butter until creamy, add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

Recipe Yield

1 Bundt(R) cake

Recipe Note

This is by far the best recipe I have ever tried for pound cakes. Add your own flavors but follow ingredients to a tee. The cake flour and whipping cream make this vanilla pound cake recipe special.

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