This is the BEST recipe for Vanilla Pound Cake that has ever existed. Period. This cake has everything going for it, the crust is tender and yet crunchy, and the inside is so moist and dense. Mind you, the original was made with almond extract, and I cannot use that. The vanilla extract makes the cake taste great; however, it is just not the same as the almond flavor. On the plus side, I won’t die from this one.
Published September 24, 2021
Updated March 15, 2022
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In 2019, our fourth baby was born. Elliana was 9lb 2oz and an adorable red-headed princess since birth. She was five days old when I felt awful, like I was cold, and my chest hurt. I spent twenty-six hours in the CICU with three doctors saying there was “nothing wrong with me”. I had delivered a baby five days prior and could pass a cardiac stress test and have the cardiologist say I had the heart of a runner, which I am. Turns out during labor my C1 & C2 vertebrate were dislocated and causing pinching to my nerve that controls my heart rate.
When I got home, I had an entire team of women who set up a Meal Train, where meals were dropped off for many weeks. It was the biggest blessing I had ever received. Tyler and I were beyond humbled when a friend, family member, co-worker or church family would come and drop off a meal for our family. As someone who scored a 0 for Gift Giving as a Love Language, this amazing gift went beyond anything ever. If you want to learn anything about the 5 Love Languages, check out Gary Chapmans book!
One meal, a dear friend brought over, included an almond Pound Cake. Mind you, this was a few years prior to my allergy tests, so I was not aware of having an almond allergy. The cake was amazing. Still warm from the oven. Soft and moist and sweet. This delicious recipe was her grandmothers, and she was such a blessing to gift it to me! By the next day there was not even a slice left. I truly remember Sam and Matthew fighting over the crumbs!
Why this recipe works
The main reason for this amazing cake is the butter. It HAS to be Parkay. No other butter will work the same and cause the crumb and texture to be the same. Along with the Parkay, there are only four other ingredients that combine to create a delicious cake. Adding the butter in small amounts and adding one egg at a time also give the cake a depth of flavor that you will not find from any store-bought kind.
Cost for this recipe
3 cups sugar
3 sticks Parkay
3 cups flour
1 Tbsp vanilla or almond extract
Ingredients for Vanilla Pound Cake
3 cups flour $0.45
6 eggs $1.62
3 cups Parkay $2.82
1 Tbsp vanilla OR almond extract $0.09
3 cups sugar $0.87
The total cost for this recipe is $5.85.
Vanilla Pound Cake Directions
1. Firstly, remove three sticks of Parkay from the fridge and let them rest on the counter to soften.
2. Secondly, set the oven temperature to 350 degrees.
3. Measure out 3 cups of flour and then sift twice. To sift the flour, lay out a sheet of wax paper and using a sister, shake the flour through it. To sift the second time, carefully lift the wax paper and pour it into the sifter that is resting on a large bowl. Then set the bowl of flour aside.
4. Measure and then pour 3 cups of white sugar into the bowl of a KitchenAid mixer.
5. Cut Parkay into 1/4-inch cubes and then add it to the sugar in the bowl of the KitchenAid mixer.
6. Turn the mixer on low and mix until no butter chunks remain as a result the batter should look crumbs.
7. Crack one egg at a time and then add it to the sugar mixture. Make sure each egg is fully mixed in before adding the next. Do not over mix!
8. Add 1 Tablespoon extract and then blend into mixture. I used vanilla extract, but you could use almond or mint or any other flavor you have on-hand. Elliana was my sweet princess helper today!
A few months ago I made Homemade Vanilla Extract and it turned out AMAZING! Click the link elow for the recipe and how you can make it yourself.
9. Add 1/2 cup of flour at a time to the mixture in the bowl and then mix completely.
10. Spray a Bundt cake pan with non-stick spray and then dust with flour. To dust the pan, shake the flour around the pan so it covers all of the spray, resulting in the cake come out of the pan easier. Then set the prepared pan aside.
11. Spoon the mixture into the Bundt until all of the batter into the pan. As this batter is quite thick, using a spoon is the easiest method of evenly distributing the batter.
12. Use a knife and run it around the pan through the batter to remove any air bubbles, then shake the pan gently to release air. This helps to make it more solid and without any air pockets.
13. Bake for 80 minutes.
Remove the Vanilla Pound Cake from the pan when completely cooled and enjoy!
If you want to drizzle a glaze over the cake, mix 1 cup of powdered sugar with 2 Tbsp milk and 1 tsp vanilla extract. This makes an easy and delicious frosting, just make sure it is completely cooled, or as a result, the icing will melt off.
Today our daughter Elliana helped me make this cake. She was such a trooper! And when it came to the most important part, she did an awesome job licking the spatula! I mean, come on, how could I not let her lick the spoon with that cute face!? At just under two years old, she is such an adorable little girl! She is just starting to enjoy helping me in the kitchen and I enjoy teaching her how to bake and cook!
Recipe for Vanilla Pound Cake
Vanilla Pound Cake
- KitchenAid Mixer
- Bundt Cakepan
- Non-stick spray
- 3 cups Sugar
- 3 sticks Parkay
- 6 Eggs
- 3 cups Flour
- 1 Tbsp Vanilla Extract
- Remove three sticks of Parkay from the fridge and then let them rest on the counter to soften to room temperature.
- Preheat the oven temperature to 350 degrees Fahrenheit.
- Measure out 3 cups of flour and then sift twice using a mesh strainer onto wax paper.
- Measure and then pour 3 cups of white sugar into the bowl of a KitchenAid mixer.
- Cut Parkay into 1/4-inch cubes and then add it to the sugar in the KitchenAid mixing bowl.
- Turn the mixer on low and mix until no butter chunks remain. For example, it should look like a crumbly mixture.
- Add one egg at a time and add it to the sugar mixture, making sure each egg is fully mixed in before adding the next. Do not over mix!
- Add 1 Tablespoon Vanilla extract and then blend into the batter mixture.
- Add 1/2 cup of flour at a time to the mixture in the bowl and then mix completely.
- Spray a Bundt cake pan with non-stick spray and dust with flour.
- Spoon the mixture into the Bundt until all of the batter is in the pan.
- Use a knife and run it around the pan through the batter to remove any air bubbles, not scraping the pan, then shake the pan gently to release air.
- Bake the Vanilla Pound Cake for 80 minutes.
- Remove from the pan when cooled and enjoy!
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