Cake Central › Recipes › Vanilla Pound Cake

Vanilla Pound Cake

BlueRose8302
By: BlueRose8302
Posted 08/31/09 • Last updated 05/16/09 • 533 views • 21 comments

Posted by BlueRose8302

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. Don?t 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.

Comments (21)

butterscotch1 9/27/09 at 7:40pm
hi i would really like to know y i followed a recipe similar to yours and my cake came out smelling like eggs, very fresh and unplesant?
butterscotch1 9/27/09 at 7:41pm
what did i do wrong?
meri1028 11/16/09 at 10:34am
How many cups does this make? And can it be doubled?
deeann11 11/26/09 at 1:55pm
can someone tell me what liquid sourcream is???
Babaloo 11/27/09 at 4:08pm
Sour Cream is considered to be a liquid in the ingredients list, like milk, cream, vanilla extract etc.
Acerola 1/8/10 at 7:29am
Avoid egg-smelling cakes by removing the "skin" of each yolk! Pinch yolk and hold on to the membrane and throw it away. Sometimes, you will need to add an extra yolk to the recipe to compensate for any loss of the yolk amount that's stuck to the membrane. Best done when yolks are cold. Other than that reason, cakes smell like eggs if you don't beat the sugar and fat and yolk mixture long enough; beat until it's really creamy and almost white.
CakeMeHappy 1/12/10 at 7:19pm
Just to clarify, are the five eggs just the whites of 5 eggs? Then add just one yolk? Or do we add 5 entire eggs plus one additional egg yolk? I am looking for a good pound cake recipe and want to give this one a try!
deeann11 1/19/10 at 6:05pm
i added 5 whole eggs and 1 egg yolk. My cake turned out awesome - By far the best tasting vanilla cake i ever had ( i'm a chocoholic) but i will be making this recipe from now on!!! thank you! I did have one than didnt work for me - stuck to the pan ( my fault) but it made great cake balls as well!
madaboutcakes2 2/20/10 at 5:26pm
How many cups does this make?
Achee 2/23/10 at 11:35pm
I love your comment  "Vanilla extract- 4 tbs (I know…but yes!)"
margi24 4/4/10 at 10:15pm
im looking for a tasty sturdy vanilla cake, but im from UK can you convert this recipe to uk measurements as i dont understand the cup measurement? Also what is heavy cream? Would it be double cream used for whipping?
meri1028 4/26/10 at 11:51am
I LOVE this recipe. Has any one turned it into chocolate pound cake? I would love to know how I could do that!
maggie55 4/27/10 at 8:20pm
I will be making my first groom's cake for a friends son in June and need a chocolate cake recipe suitable for a 2 tier cake. Can you make this pound cake chocolate... if so, would I need to change any other ingredients if I add cocoa to this? Help please...
lhowse 5/17/10 at 6:32pm
Do you need to put in the brandy and rum?
graciesj 6/17/10 at 6:57pm
:)I always line my pans with butter/flour, and the cakes never stick...I made this cake today and I must say YUMMY! however I did find it a bit too sweet. may I cut the sugar down to 21/2 cups? and will this change the batter at all? thx
CarleyJustine 6/20/10 at 1:31pm
made this cake yesterday, and also found it delicious!! but a little on the sweet as well...I used a semisweet chocolate ganache and the two went really good together! it toned down some of the sweetness of cake and it was perfect.
rigomary 7/12/10 at 4:05pm
What kind and brand of sugar did you use? Are u talking about "Heavy Whipping Cream" or if not can i have the name and the brand you used, please. I baked this cake for a class and it did not go well. I did something wrong.
CarleyJustine 7/28/10 at 11:06pm
I used heavy whipping cream...but for the sugar, make sure ur using 'super fine' sugar. The first time I made this recipe, I just used granulated sugar since it was all I had. Something about the cake just didnt turn out right! (not to mention I didn't add all the ingredients in the correct order!) But the next time I made it, I used 'super fine' sugar and I made sure to add everything together in the right order and it turned out fantastic. The sugar brand was Domino. Hope this helps!
rigomary 8/10/10 at 8:29pm
Thank you, i will try it this week
pinkbox 2/21/12 at 11:25am
This is a great sturdy cake. Sweet yes, but everyone absolutely LOVED it... with and without icing! My hubby (who doesnt eat cake much) devoured two cupcakes made with left over batter. We tweaked the extracts...as I didnt have rum extract... but had WOO HOO Captian morgans spiced RUM!! So used that in lieu of the rum (figured what coud it hurt). This is the BEST pound cake I have ever made. Moist and flavorful. Thank you so much for sharing the recipe... Im about to go make another batch for my cake show cake (cant wait to carve away for scraps... kids are in the wings drooling as we speak)
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