Martha Stewart Vanilla Pound Cake Recipe​

This easy and delicious Vanilla Pound Cake recipe from Martha Stewart is a simple yet irresistible treat. With a rich, buttery texture and a hint of vanilla, it’s perfect for any occasion. Made with common ingredients, it’s a quick bake that’s sure to impress everyone with its soft, melt-in-your-mouth goodness.

Ingredients Needed:

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 cup sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt

How To Make Vanilla Pound Cake Recipe​​?

1. Preheat oven, prep loaf pan, and beat butter and sugar: Preheat oven to 350°F (175°C). Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside. Using an electric mixer on high speed, beat butter and sugar until light and fluffy.
2. Add eggs, then vanilla and salt: Add eggs one at a time, beating well after each addition; add vanilla and salt.
3. Add flour: With mixer on low, gradually add flour, beating just until combined (do not overmix).
4. Bake: Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly).
5. Cool in pan and on rack: Let cool in the pan for 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Recipe Tips:

• Use room temperature butter and eggs: This helps the ingredients mix better, making the cake lighter and fluffier.
• Don’t overmix the batter: Mix just until the flour is combined to avoid a dense cake.
• Check the cake with a toothpick: Insert it in the center—if it comes out clean, the cake is done.
• Tent with foil if needed: If the top is browning too quickly, cover it loosely with foil to prevent burning.
• Let the cake cool completely: Allowing the cake to cool fully on a wire rack ensures it sets properly and slices beautifully.

How To Store Cream Cheese Pound Cake​?

• Refrigerate: Let the leftover vanilla pound cake cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 5 days.
• Freeze: To freeze, wrap the cake tightly in plastic wrap and then in foil or place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (1/8 of the cake)

• Calories: 480
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 133mg
• Sodium: 62mg
• Total Carbohydrate: 61g
• Dietary Fiber: 1g
• Sugars: 41g
• Protein: 5g

Check out More Recipes:

• Martha Stewart Cinnamon Rolls​
• Martha Stewart Chocolate Cake​
• Martha Stewart​ Fudgy Brownies
• Martha Stewart Chocolate Brownies​
• Martha Stewart No Bake Cheesecake​