Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
3. Add the Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition.
Mix in the pure vanilla extract until well incorporated.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
5. Alternate Adding Dry Ingredients and Milk:
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Mix until just combined, being careful not to overmix.
6. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
8. Prepare the Vanilla Glaze (optional):
In a small bowl, whisk together the powdered sugar, milk, and pure vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
9. Glaze the Cake:
Once the cake is completely cooled, drizzle the vanilla glaze over the top.
Allow the glaze to set for a few minutes before slicing and serving.
10. Serve and Enjoy:
Slice the Vanilla Pound Cake and serve it with a cup of tea or coffee for a delightful treat.
Enjoy the buttery richness and delicate vanilla flavor in every bite!
Tips:
For an extra burst of flavor, you can add a tablespoon of lemon zest to the batter.
Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
