Vanilla Pound Cake
The BEST Vanilla Pound Cake recipe including the secret ingredient from my friend's grandmother! This cake is dense yet moist.
Equipment
- KitchenAid Mixer
- Bundt Cakepan
- Spatula
- Non-stick spray
Ingredients
- 3 cups Sugar
- 3 sticks Parkay
- 6 Eggs
- 3 cups Flour
- 1 Tbsp Vanilla Extract
Instructions
- 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!