This is my grandfather’s favorite pound cake of mine. By adding brown sugar there are additional notes of caramel and molasses in this cake. This cake still has the dense fine crumb that is expected of a pound cake.
My grandfather has been a fan of my baking as long as I can remember and his favorites are this pound cake and my peach cobbler. One of my favorite parts about this recipe is that it gets better with age. I find that this cake tastes better the 2nd and 3rd day after it was baked as long as it is stored well.
In this recipe
This recipe contains brown sugar. I have found this to be a secret weapon to adding hints of other flavors to recipes. The added brown sugar adds notes of caramel and molasses and has a nice rich flavor. This is the key to my recipe that gives it just a little bit more oomph.
In this recipe it is important to have all of the ingredients at room temperature. This will help make sure that everything mixes evenly. By doing so it will also help develop the fine crumb that is expected from a pound cake.
Be careful when warming up eggs in a bowl of water as it might leak into the egg. You will know this is happening because there will be small bubbles rising from the eggs. Additional water can impact the recipe if too much is added.
Another important thing of note is to make sure that you beat the butter and sugar until they become pale almost white in color. Ensure that butter and sugar are beaten for at least 5 minutes. This step is important because it will help making the egg additions go more smoothly.
When adding the eggs allow for each egg to be beaten for 1-2 minutes. Scrape down the sides of the bowl often to make sure everything is evenly mixed. When the egg is first added, especially the 3rd and 4th eggs, the batter might look like it is curdling. Continue to beat until the mixture becomes smooth again.
This cake can be frozen in an airtight container for up to 2 months. Store at room temperature covered in cling film.
Easy Vanilla Pound Cake
- Stand mixer with paddle attachment
- Mixing Bowl
- 9 x 5" loaf pan
- Cooling rack
- 2 cups all-purpose flour
- 1 cup butter unsalted, softened
- ½ cup sugar
- ½ cup brown sugar packed
- ½ tbsp vanilla
- 1 tsp baking powder
- ¼ tsp salt kosher
- Preheat the oven to 325°F or gas mark 3. Grease the loaf pan and set aside.
- In a bowl combine the flour, baking powder, and salt together. Whisk to combine thoroughly. Set aside.
- In a stand mixer with paddle attachment beat the butter on medium high speed until smooth. Add the sugars and beat until light in color, at least 5 minutes, scraping the bowl often. Add the eggs one at a time waiting 1-2 minutes between each egg. Scrape the sides down often. Once all of the eggs are incorporated add the vanilla.
- Reduce the speed the low and add the flour mixture mixing until all of the flour disappears and incorporated. Be careful not to overmix. Place in the oven and bake for 70-75 minutes or until a knife of toothpick inserted in the center comes out clean.
- Cool in the pan for 30 minutes before running knife around the sides. Remove and allow to finish cooling on a cooling rack.