If you’re baking at altitude, this buttery vanilla pound cake will blow your mind. If you’re not at altitude, it’ll probably still have the same effect. Okay so maybe I can’t resist vanilla pound cake, or any pound cake for that matter.
This is a dense, buttery pound cake that holds up well to ice cream or any other toppings. It’s also great on its own! Trust me…I tried it both ways!
Start by creaming the butter and sugar until it’s light and fluffy. Starting with an egg, alternate between eggs and flour, beating each addition just until incorporated. Then add the vanilla and beat until incorporated.
Bake in a lightly greased loaf pan for 60 to 90 minutes until a toothpick comes out clean. I baked mine close to 90 minutes. Stick with the toothpick method, even if you feel like you’re baking it too long.
The Recipe: High Altitude Vanilla Pound Cake
- 2 c. butter, softened
- 1 ¼ c. plus 2 tbsp sugar
- 3 eggs
- 1 ½ plus 2 tbsp flour
- 2 tsp vanilla bean paste or vanilla extract
- Cream together butter and sugar until light and fluffy.
- Add one egg and beat until just incorporated. Then add ⅓ of the flour and beat just until incorporated.
- Alternate between eggs and flour until all has been added.
- Add vanilla and beat until incorporated.
- Transfer batter to a lightly greased loaf pan.
- Bake at 325 degrees for 60 to 90 minutes until a toothpick inserted in the center comes out clean.