Why is this pound cake baked at 325°F rather than 350°F?

The lower baking temperature of 325°F allows the thick and dense loaf batter to bake through completely and evenly from the edges to the very center without the exterior becoming too dark before the interior has fully set. A pound cake baked at 350°F often produces a darkened or over-crisped exterior while the center remains slightly underbaked.

Why does my pound cake crack on top?

A crack along the center top of a pound cake is completely normal and is actually considered a sign of a properly baked pound cake rather than a flaw. The crack forms as the cake rises during baking and the set exterior splits along the most natural rising line. If the cracking is very pronounced or uneven, the oven temperature may be slightly too high.

How do I know when the vanilla pound cake is done?

The cake is done when a thin skewer or toothpick inserted into the very deepest center of the loaf comes out completely clean with no wet or raw batter attached. The top should be a deep and beautiful golden color and the edges should have pulled away very slightly from the sides of the tin.

Vanilla Pound Cake Easy Moist Buttery Classic Loaf Recipe

Description

The most moist and buttery Vanilla Pound Cake made by creaming room temperature butter and sugar until pale then gradually adding lightly beaten eggs on low speed alternating sifted all-purpose flour baking powder and salt with whole milk until smooth baked at 325°F in a parchment-lined loaf tin for 60 to 65 minutes until a skewer comes out clean cooled completely before slicing. A completely classic and deeply satisfying everyday loaf cake recipe.

Ingredients

Scale

225g 1 3/4 cups All-Purpose Flour sifted

2 tsp Baking Powder

1/4 tsp Salt

175g 3/4 cup Unsalted Butter softened to room temperature

150g 3/4 cup Granulated Sugar

150ml 2/3 cup Whole Milk

2 large Eggs lightly beaten

1 1/2 tsp Pure Vanilla Extract

Instructions

1. Preheat oven to 170°C 325°F. Grease and line loaf tin with parchment.

2. Sift flour, baking powder, and salt in bowl. Set aside.

3. Cream softened butter and sugar until pale and light.

4. Gradually add beaten eggs on low speed. If curdling add a spoonful of flour to stabilize.

5. Add half the milk on low until combined. Add half the sifted flour until combined.

6. Add remaining milk. Fold in remaining flour until just smooth. Do not overmix.

7. Transfer to prepared loaf tin. Spread evenly.

8. Bake 60 to 65 minutes until skewer clean and top golden.

9. Cool in tin completely before transferring to wire rack.

10. Cool completely before slicing.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert, Cake, Pound Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 388
Sugar: 20g
Sodium: 172mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 77mg

Keywords: vanilla pound cake, moist vanilla pound cake recipe loaf, easy buttery vanilla pound cake from scratch, classic moist vanilla loaf cake