The recipe consisted of ingredients I already had on hand: butter, flour, sugar, eggs, vanilla extract and salt.
I started by beating the butter and sugar together on a high speed until the mixture was light and fluffy.
Following that I added in each of the eggs one at a time.
After the four eggs were added and mixed in well I then added in the vanilla extract and salt.
I then switched my mixer to a lower speed and gradually added in the flour until the batter was just coming together.
It was then ready to spread into my prepared pan – I sprayed it with baking spray.
After baking in a 350 degree preheated oven for just shy of an hour it was ready to come out of the oven. I let it cool in the pan on a wire rack for 15 minutes…
And then removed it from the pan and allowed it to cool completely.
While the cake looked good I had a feeling that it was going to be on the dry side since the sides were a little dark and since dinner was rescheduled at the last minute I opted to bake another cake and make some tweaks to the directions. First off, the recipe called for a 6-cup loaf pan (8 1/2 inches x 4 1/2 inches) but since I didn’t have that size I just used what I had which was a 9 1/4 inches x 5 1/4 inches pan I had a feeling that this slight disparity in loaf pan size may have had something to do with the baking time and the oven temperature. So, for the second I decided to lower the temperature to 325 degrees and then baked the cake for approximately 50 minutes which was still a little long I found, but, produced a cake that was lighter in color and definitely moister. I definitely think you need the 6-cup loaf pan to make the most of this recipe. Next time I want to bake a simple pound cake I think I will go with Martha Stewart’s Classic Pound Cake recipe. The only reason I didn’t bake it this time was because it produced two cakes as opposed to one… In hindsight though I probably should have just gone with that one since I ended up baking two cakes anyway.
Vanilla Pound Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.