Tested till perfect Vanilla Pound Cake
Vanilla Pound Cake
Photography by Matthew Kimura

Vanilla Pound Cake

Bakers of all stripes want this classic in their collection – as well as their freezer. A true pound cake relies on beating each egg thoroughly since there's no baking powder. This is a good time to use imitation vanilla extract, because there is less flavour evaporation than with pure vanilla extract.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe4 out of 5 based on 33 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16


  • 1 cup 1cupunsalted butter
  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 5 5eggeggs
  • 2 tbsp 2tbspmilk
  • 1 tbsp 1tbspartificial vanilla extract or pure vanilla extract
  • 1/2 tsp 1/2tspsalt
  • 2 cups 2cupssifted cake and pastry flour
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Line 9- x 5-inch (2 L) loaf pan with double layer parchment paper; set aside.

In large bowl, beat butter until light and fluffy; beat in sugar until combined. Beat in eggs, 1 at time and beating each for 1 minute. Beat in milk, vanilla and salt. Stir in flour until no longer streaky. Scrape into prepared pan, smoothing top.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1-1/4 hours. Let cool in pan on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Nutritional Information Per serving: about

cal 248 pro 3g total fat 13g sat. fat 8g
carb 30g fibre 0 chol 89mg sodium 93mg

% RDI:

calcium 1 iron 9 vit A 12 folate 10
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