Vanilla Pound Cake

Jim Graves

About the recipe

Make this classic pound cake that uses an actual pound of butter and almost a pound of flour and top with fruit and whipped cream to make it extra delicious. This very dense cake is good enough to serve plain, although some berries or sliced fresh pear would be nice, too.

Serves: 12

Hands On Time: 20 minutes

Total Time: 2 hours and 30 minutes


1 pound (4 sticks) unsalted butter, at room temperature

2 2/3 cups granulated sugar

8 eggs

3 cups all-purpose flour, sifted

Pinch salt

1/2 cup canned evaporated milk

1 tablespoon vanilla extract

1 tablespoon almond or lemon extract (or some of each)


Heat oven to 325 degrees. Grease and flour a bundt pan, or spray with a generous amount of cooking spray.

With an electric mixer, cream the butter and sugar until smooth. With the mixer on low speed, add eggs one at a time, alternating with the flour and ending with the last of the flour and pinch of salt. Add the evaporated milk and extracts, and mix 1 to 2 minutes on low.

Spoon batter into the prepared pan; tap on the countertop a few times to remove any large air bubbles.

Bake for 1 1/2 hours, until top is golden and a cake tester inserted in the center comes out clean. (If the cake seems to be browning too quickly, reduce the heat to 300 degrees.)

Cool for 15 minutes in the pan before inverting onto a wire rack. Cool at least 30 minutes before serving.


Per serving: 611 calories (percent of calories from fat, 50), 8 grams protein, 69 grams carbohydrates, 1 gram fiber, 34 grams fat (20 grams saturated), 224 milligrams cholesterol, 74 milligrams sodium.