Ina Garten Vanilla Pound Cake Recipe
Do you love simple, buttery desserts? The Ina Garten Vanilla Pound Cake Recipe is a true classic.
Equipment
- Electric mixer
- Loaf Pans
- Measuring Cups
- Measuring Spoons
- Rubber spatula
- Cooling rack
- Parchment paper
Ingredients
- Unsalted Butter 1/2 lb
- Granulated Sugar 1 1/2 cups
- Large Eggs 4
- Vanilla Extract 1 tsp
- All-Purpose Flour 2 cups
- Kosher Salt 1/2 tsp
- Sour Cream 1/2 cup
Instructions
- Cream the Butter: Beat the butter and sugar until very light.
- Add the Eggs: Mix in eggs one at a time.
- Mix in Flavors: Stir in the vanilla and the sour cream.
- Sift Dry Ingredients: Sift your flour and salt into a bowl.
- Combine Everything: Slowly add the flour to the wet mix.
- Prep the Pans: Butter and flour two standard loaf pans.
- Pour the Batter: Divide the batter evenly between the two pans.
- Bake the Cake: Bake at 350 degrees for about one hour.
- Test for Doneness: A toothpick should come out clean and dry.
- Cool Down: Let the cake cool in the pan first.
Notes
➔ Use room temperature butter so it creams very easily.
➔ Do not overmix the batter after adding the flour.
➔ Sift your flour to avoid lumps in the cake.
➔ Grease your pans well so the cake slides out.
➔ Always use high-quality vanilla for the best possible taste.
➔ Make sure your eggs are at room temperature too.
➔ Let the cake cool completely before you try slicing.