Vanilla Pound Cake Vanilla Pound Cake

Vanilla Pound Cake 250 Image by: Vanilla Pound Cake 250 Author: Canadian Living

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.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: November 2007



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 facts Per serving: about

  • Sodium 93 mg
  • Protein 3 g
  • Calories 248.0
  • Total fat 13 g
  • Cholesterol 89 mg
  • Saturated fat 8 g
  • Total carbohydrate 30 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 1.0
  • Vitamin A 12.0
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Vanilla Pound Cake