Desserts > Cake > Pound Cakes > Vanilla Pound Cakes

French Vanilla Pound Cake Recipe

Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon French vanilla extract

Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extracts, until everything is well combined.

6. Pour the batter into the prepared loaf pan and smooth out the top.

7. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparation time: 20 minutes
Cooking time: 60-70 minutes
350°F (175°C)
Serving size:
12 servings

Nutritional information:
Calories: 385
Fat: 17g
Carbohydrates: 53g
Protein: 5g

Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Whole milk can be substituted with any other type of milk, such as almond milk or soy milk.

- Add 1 cup of fresh berries, such as blueberries or raspberries, to the batter before baking.
- Drizzle the cooled cake with a glaze made from powdered sugar and milk.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter before baking.

Tips and tricks:
- Make sure the butter is softened to room temperature before starting the recipe.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing it to prevent it from falling apart.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the cake, place it in a preheated 350°F (175°C) oven for 10-15 minutes.

Presentation ideas:
Serve the cake on a cake stand or platter, dusted with powdered sugar.

Garnish the cake with fresh berries or whipped cream.

Serve the cake with a cup of coffee or tea.

Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.

Troubleshooting advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through baking.
- If the cake is not rising properly, check the expiration date of the baking powder and baking soda.

Food safety advice:
Make sure to wash your hands and all utensils before starting the recipe.

Food history:
Pound cake originated in Europe in the 18th century and was traditionally made with a pound of each of the four main ingredients: flour, butter, sugar, and eggs.

Flavor profiles:
This French Vanilla Pound Cake has a rich, buttery flavor with hints of vanilla.

Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.

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Taste: Sweet, Buttery, Vanilla, Creamy, Light