Wonderful Vanilla Butter Cake

    1 hour 30 minutes

    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.

    33 people made this

    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

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Preheat an oven to 180 degrees C. Grease and flour a 23cm ring tin
    2. 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.
    3. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
    4. 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 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)