A moist vanilla pound cake with tender crumbs. Yummy!

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A moist vanilla pound cake
It’s a cake I’ve been making for years, but wanted to tweak and it’s finally ready!
It really is a very soft and moist pound cake. I recently shared it with a friend who wanted to make a vanilla cake for her daughter’s birthday and they loved it!


I am so excited to share this recipe for a Moist and Fluffy Vanilla Pound Cake with you today!


☛4 Cups of all purpose flour
☛10 Eggs
☛4 sticks of Butter (2 cups of Butter)
☛1 Tbs of Vanilla extract
☛2 cups of Sugar
☛1 Tbs Baking powder
☛¹/₂ Teaspoon Nutmeg
☛¹/₂ cup of Milk (or dissolve 4 Tbs of powdered Milk in ¹/₂ cup of Water)


☞Grease and Flour the baking pan and set aside.
☞Mix the Flour, Baking powder and nutmeg in a Bowl and set aside as well.
☞Cream the butter and Sugar in the bowl of a stand mixer fitted with the paddle attachment on a medium speed and be sure to scrape down the sides of the bowl. Cream for 5 to 10 minutes.
☞Add the Eggs one at a time. Cream each Egg together and make sure it is well incorporated into the mixture before you add the next Egg.
☞Add the Vanilla and cream it together.
☞Finally, add the flour and milk alternately. Start with the flour and end with the flour until everything is well combined.
☞Pour the batter into the baking pan. Give it a couple of solid bangs on the countertop to release any air bubbles.
☞Transfer it to the oven. Bake at 350°F for 1 hr to 1 hr 40 mins until it’s golden or until a toothpick inserted in the center of the cake comes out clean.
☞Transfer to a wire rack to cool. Serve and enjoy!

⏩Try not to over mix the Cake batter, otherwise, it will result in a dense and chewy Cake.
⏩Don’t worry about the crack on top of this cake, it is common with pound cakes.
⏩You can store this Cake for up to 3 days at room temperature or keep in the freezer for up to 2 months.
⏩If you choose half this recipe (recommended for first timers), note that the cake will bake for a lesser time (about 40 minutes to 1 hour)

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