Vanilla pound cake with repeatable pan fill
New matching vanilla pound-cake formula for the batter-volume troubleshooting topic. It is not the user’s missing original recipe and is not claimed to be kitchen-tested; pan and doneness checks were informed by King Arthur guidance.
- YIELD
- 1 loaf; 10 slices
- PREP / WAIT
- 20 minutes
- COOK
- 60–75 minutes at 325°F; 90 minutes cooling
Ingredients
- 1 cup (226 g) unsalted butter, softened, plus 1 tsp for the pan
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/4 cup (60 ml) whole milk
Method
- Heat oven to 325°F. Grease a 9 x 5-inch loaf pan at least 2 3/4 inches deep and line the bottom and long sides with parchment.
- Beat butter and sugar at medium speed for 2–3 minutes until lighter and creamy; record the mixing time for comparison between batches.
- Beat in eggs one at a time, mixing only until each is incorporated, then add vanilla. Scrape bowl and beaters.
- Whisk flour, baking powder and salt. On low speed, mix in half the dry ingredients, then milk, then remaining dry ingredients. Stop as soon as batter is uniform.
- Spoon into the pan, stopping at two-thirds full if the actual pan is smaller than specified. Bake any excess in lined muffin cups filled halfway, checking those at 18–25 minutes.
- Bake the loaf 60–75 minutes. It is done when a tester has no wet batter and the center is about 200–205°F. Tent loosely with foil if needed after the crust sets.
- Cool in the pan 15 minutes, then lift onto a rack and cool completely before slicing.
Notes & storage
- This is a new reference formula because the pound-cake recipe discussed in CHAT-0165 is absent. Weigh the finished batter and record the amount put in the pan to distinguish extra air from extra ingredients.
- Keep wrapped at room temperature for 2 days or freeze slices for up to 2 months.