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Ina Garten Vanilla Pound Cake

Ina Garten Vanilla Pound Cake - recipe card
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This classic vanilla pound cake is dense, buttery, and moist with a tender crumb and a rich vanilla flavor. It’s perfect for serving as a simple dessert with fresh berries or a dusting of powdered sugar.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 cup unsalted butter, softened to 68-70°F (20-21°C) — do not melt or over-soften
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature (70°F / 21°C)
  • 1/3 cup full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vanilla bean paste (or substitute 1 more teaspoon of pure vanilla extract)
  • 1/2 cup whole milk, at room temperature

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 8.5×4.5-inch or 9×5-inch loaf pan with butter, then dust with flour, tapping out the excess. This prevents the cake from sticking and helps it rise evenly.
  2. In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/8 teaspoon baking soda for 15 seconds. This aerates the mixture and ensures the leaveners are evenly distributed throughout the flour.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed for 3 to 4 minutes, until the mixture is light and fluffy in appearance and no longer grainy when rubbed between your fingers. Scrape the bowl and paddle halfway through.
  4. Add the 2 large eggs one at a time, beating on medium-low for 15 seconds after each addition until just combined. Over-beating at this stage can cause the batter to separate; pause to scrape the bowl after each egg.
  5. In a small bowl or liquid measuring cup, stir together the 1/3 cup full-fat sour cream, 1 teaspoon pure vanilla extract, and 1 teaspoon vanilla bean paste until smooth. Set aside.
  6. With the mixer on low speed, add one-third of the flour mixture (about 2/3 cup) to the butter mixture and mix until just moistened — about 5 seconds. Then add half of the whole milk (about 1/4 cup) and mix until combined, about 5 seconds. Repeat with another third of the flour, the remaining milk, and the final third of flour, mixing only until no streaks of dry flour remain. Over-mixing develops gluten and yields a tough, compact cake.
  7. Add the sour cream mixture to the batter and fold it in with a rubber spatula using 10 to 12 gentle strokes, scraping the bottom and sides of the bowl. Do not overswirl; the batter should be smooth and glossy but not overworked.
  8. Pour the batter into the prepared loaf pan and spread it into an even layer with an offset spatula. Tap the pan gently on the counter two or three times to release any trapped air bubbles.
  9. Bake on the center rack of the preheated 325°F (163°C) oven for 55 to 65 minutes, rotating the pan front to back after 30 minutes. The cake is done when a wooden skewer inserted into the center comes out with a few moist crumbs — not wet batter — and the top is deeply golden brown with a small crack running down the center.
  10. Allow the cake to cool in the pan on a wire rack for 15 minutes. Run a thin knife around the inside edge of the pan, then invert the pan onto the rack to release the cake. Let cool completely upright on the rack, about 1 hour, before slicing.
  11. Slice into 8 equal slices (about 1 inch thick) and serve. For the cleanest slices, use a sharp serrated knife and wipe the blade clean between each cut.

Notes

Storage: Store leftover pound cake tightly wrapped in plastic wrap at room temperature for up to 3 days. Freezing: Wrap the completely cooled cake tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before serving. Reheating: For a warm slice, place on a baking sheet in a 300°F (149°C) oven for 5 to 7 minutes. Avoid microwaving, which can create a rubbery texture.

Nutrition

Keywords: vanilla pound cake, Ina Garten pound cake, classic pound cake, butter cake, vanilla cake, American dessert, loaf cake, easy pound cake, homemade pound cake, baked dessert, tea cake

Find it online: https://inagartendishes.com/ina-garten-vanilla-pound-cake/