Wonderful Vanilla Butter Cake
This is a vanilla cake that despite the sweetness remains a dense, moist cake. In fact, you might find it does not need any icing at all.
Ingredients
Serves: 12
- 3 cups (375g) plain flour
- 1 teaspoon baking powder
- 250g softened butter
- 3 cups (600g) white sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 1 cup (250ml) milk
Directions
Preparation:15min ›
Cook:1hour15min ›
Ready in:1hour30min
- Preheat an oven to 180 degrees C. Grease and flour a 23cm ring tin
- Whisk together the flour and baking powder in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.
- Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
- Bake until the top is golden brown and a skewer inserted into the centre comes out clean, about 1 hour 15 minutes. Cool completely before removing from the pan.
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Reviews and Ratings
Global Ratings:
(7)
Reviews in English (7)
Classic pound cake recipe (too bad the title doesn't indicate that). Standard, tried and true ingredients as well as their measurements, and clear and accurate directions. I made half a recipe in an 8x4" loaf pan with a few minor modifications since I wanted a lemon pound cake: for half recipe I omitted the vanilla. I used 2 T. fresh lemon juice and enough milk to equal the 1/2 cup called for. Rather than split a half egg, I just used 2 eggs. I also added about 2 tsp. lemon zest and a pinch of salt. Bake about 50-55 minutes. Perfect lemon pound cake, with a dense yet tender crumb that's neither too dry nor too greasy (I've tried one of those on this site!). Good, reliable recipe. - 28 Jun 2010 (Review from Allrecipes USA and Canada)
There aren't any reviews, so I thought I would try it and it turned out excellent! Not too sweet, my korean friends devoured it quickly! It was a little dryer than I expected, but it could have been me on any step! I'll make it again!! - 19 May 2009 (Review from Allrecipes USA and Canada)
very good and easy to make, I loved the flavor. I topped this cake with a blueberry sauce from blueberry cheesecake ice cream recipe from this site, fabulous combo, I will make this again thank you. - 17 Aug 2009 (Review from Allrecipes USA and Canada)