Ingredients

Cake Ingredients

100 grams (0.5 cup) Butter, room temperature
165 grams (0.75 cup) Sugar
Vanilla extract, to taste
3 Eggs
100 ml (0.5 cup) Milk, warm
1 teaspoon Baking powder
200 grams (1.5 cups) All-purpose flour
We recommend:
For vanilla extract:
Prime 50 Organic Madagascar Vanilla Beans. Whole Grade A Vanilla Pods for Vanilla Extract and Baking
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(14,059) Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract for Baking and Cooking, 4 Ounce Bottle $19.95 View details

Optional Chocolate Glaze

1 bar of Chocolate
Vegetable oil, as needed
Chopped nuts, optional
We recommend:
For chocolate bar:
Nature’s Bakery Double Chocolate Brownie Bars, Whole Grains, Dates, and Cocoa, Plant Based, Dairy-Free, Snack Bar, 6 Count (Pack of 6)
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For vegetable oil:
Prime Amazon Brand - Happy Belly Canola Oil, 128 fl oz (Pack of 1)
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For chopped nuts:
Prime PLANTERS Pistachio Lovers Nut Mix, Mixed Nuts Snack with Pistachios no shell, Almonds & Cashews, Party Snacks, Plant-Based Protein, After School Snack, Bulk Nuts, Kosher 1lb 2.5oz Canister
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Instructions

Step 1

Cake Preparation

Beat the butter with sugar for a few minutes until creamy. Gradually add eggs one at a time.
In a separate bowl, mix flour with baking powder.
Alternately add warm milk and flour mixture into the butter mixture, starting and ending with milk.
Grease a baking pan with butter and transfer the batter into it. Smooth the top with a spatula.

Step 2

Baking Instructions

Preheat your oven to 180°C (350°F) and bake the cake for about 30-40 minutes (mine took 35 minutes). Check for doneness with a toothpick.

Step 3

Optional Chocolate Glaze

Melt the chocolate bar and add a bit of vegetable oil. Mix well.
Pour the melted chocolate over the cooled cake and optionally add chopped nuts on top.

Servings

Serving this cake is a joy in itself! 🎉

Classic Style: Serve plain or dusted with a bit of powdered sugar. It pairs wonderfully with a hot cup of tea or coffee.

Fruit Ensemble: Add a medley of fresh fruits on top of the chocolate glaze. 🍓🍇 Berries and sliced peaches work particularly well and add a touch of freshness.

Whipped Cream Delight: Elevate your cake by adding a dollop of homemade whipped cream. You can even mix in a bit of vanilla or lemon zest for added flavor.

Ice Cream Surprise: For a decadent treat, serve a slice of cake with a scoop of your favorite ice cream. Vanilla or chocolate ice cream complements it perfectly. 🍦

Whether you go simple or sophisticated, this cake is versatile enough to shine in any setting!

Equipment

Mixing Bowls

You'll need at least two mixing bowls – one for wet ingredients and one for dry. If you have different sizes, even better!

We recommend:
Prime Umite Chef Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Nesting Storage Bowls, Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving (Khaki)
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Hand Mixer or Stand Mixer

A mixer will help you achieve the smooth, creamy texture needed for the batter. If possible, use a stand mixer for easier handling.

We recommend:
Prime Hamilton Beach Electric Stand Mixer, 4 Quarts, Dough Hook, Flat Beater Attachments, Splash Guard 7 Speeds with Whisk, Black with Top Handle
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Baking Pan

A standard 9-inch round or square baking pan works perfectly for this recipe. Make sure to grease it well to prevent sticking.

We recommend:
Prime CURTA 6 Pack Aluminum Sheet Pan, NSF Listed Full Size 26 x 18 inch Commercial Bakery Cake Bun Pan, Baking Tray
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Spatula

A rubber spatula is perfect for folding in the ingredients and smoothing the batter. It’s also handy for ensuring you get every last bit of batter out of the bowl!

We recommend:
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Measuring Cups and Spoons

Accurate measurements are crucial. Using proper measuring cups and spoons ensures you get the best results.

We recommend:
Prime Spring Chef Stainless Steel Measuring Cups and Measuring Spoons Set of 14 with Leveler, Nesting Kitchen Metal Measuring Cups and Spoons Set for Dry and Liquid Ingredients, Perfect for Cooking & Baking
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Toothpick

Use a toothpick to check for doneness. Insert it into the center of the cake – if it comes out clean, the cake is ready.

We recommend:
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Variations

Looking for *gluten-free* or *vegan* variations? 🌿 We've got you covered!

Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a 1:1 substitution ratio, and add 1/2 teaspoon of xanthan gum for better texture.

Vegan Version: Replace the butter with a plant-based butter. Swap the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, let sit for 5 minutes). Use a non-dairy milk like almond or soy milk instead of regular milk.

These small changes are all it takes to make a delicious, allergy-friendly cake that everyone can enjoy! 🥰

Faq

  • Why is my cake dry?

    If your cake turns out dry, it may have been overbaked. Always check the cake a few minutes before the suggested baking time and ensure your oven temperature is accurate. Adding a bit more milk can also help improve moisture.

  • How do I avoid lumps in my batter?

    Make sure to sift your flour and mix your wet and dry ingredients well. A hand or stand mixer usually does the trick to achieve a smooth batter!

  • What's the best way to melt chocolate for the glaze?

    The safest way is to use a double boiler or melt it in the microwave in short bursts, stirring in between. Always add a little vegetable oil for a smoother consistency.

  • Can I make this cake in advance?

    Absolutely! You can bake the cake a day ahead and store it in an airtight container. Add the chocolate glaze just before serving for the freshest taste.

  • How can I ensure even baking?

    Make sure your oven is fully preheated before placing the cake inside. Also, placing the baking pan in the center of the oven helps with even heat distribution.

  • Can I double the recipe?

    Yes, you can double the ingredients to make a larger cake. Be sure to use a larger pan or multiple pans, and keep an eye on the baking time, as it might need adjustment.

Nutrition facts

Vanilla Pound Cake
Recipe Yield:8 servings
Calories:per serving
Calories (Min - Max):300 - 350
Total Fat:17g
Saturated Fat:10g
Protein:6g
Total Carbohydrate:40g
Total Sugars:25g