Forgotten dessert that was a hit in the 80s and 90s
This classic vanilla pound cake is a timeless treat known for its rich, buttery flavor and tender crumb. Perfect for afternoon tea or a special occasion, this recipe delivers a moist and flavorful cake every time.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, at room temperature | 1 cup (2 sticks) |
| Granulated sugar | 1 1/2 cups |
| Large eggs, at room temperature | 4 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Whole milk, at room temperature | 1/2 cup |
Instructions:
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream Butter and Sugar: Cream together butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt.
- Mix Wet and Dry Ingredients: Alternately add dry ingredients and milk to wet ingredients, beginning and ending with dry ingredients.
- Pour and Bake: Pour batter into prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let cake cool in pan for 15 minutes before transferring to a wire rack to cool completely. Serve as desired.
