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Vanilla Pound Cake

By BlueRose8302
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/7494/vanilla-pound-cake 2024-04-24

This is my favorite cake! My mother says it tastes like “A vanilla Milkshake.” This is the cake that I use for the bottom of a lot of stacked cakes because it is so sturdy and such a wonderful cake! I hope that everything really loves this recipe as much as we do! Thanks so much!

Vanilla Pound Cake

Ingredients

  • Dry: un-bleached all purpose flour- 2 ½ cups + 3 tbs
  • Corn starch- 1 tbs
  • Salt- ½ tsp
  • Baking soda- ¼ tsp

  • Liquid: sour cream- 8 ounces (1 cup)

  • Heavy cream- 2 tbs
  • Brandy extract 1 tsp
  • Rum extract 1 tsp
  • Vanilla extract- 4 tbs (I know…but yes!)

  • Creaming: unsalted butter-at room temp 2 sticks

  • Extra fine sugar- 3 cups
  • Eggs- 5
  • Yolk- 1

Instructions

  1. Preheat oven to 350 F. Rack in the middle.
  2. Sift flour and measure all dry ingredients. Mix together in a bowl.
  3. Mix all liquid ingredients together in a different bowl.
  4. Cream together butter and sugar in mixer on low for 2-3 minutes. Add eggs one at a time and then the yolk. Scrape sides of bowl.
  5. Add some of the dry and then some of the liquid back and forth 3-5 times beginning and ending with dry. Dont wait for it to be completely mixed before adding more.
  6. Scrape sides of bowl.
  7. Mix on medium about 15-20 seconds.
  8. Prepare pans with non-stick spray.
  9. For a bundt cake, bake for 50-55 minutes. For 2 9-inch, bake 28 minutes. For cupcakes, bake for 15 minutes.