Step-by-Step Preparation
Preheat the oven to 175°C (350°F). Grease a 9 x 5 inch (23 x 13 cm) loaf pan and line it with parchment paper.

Cream the butter and sugar in a large bowl until light and fluffy (about 3–4 minutes).

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix only until just combined—do not overmix.

Pour the batter into the prepared pan, smooth the top, and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.

Dust with powdered sugar before serving, if desired.

Tips for a Perfect Cake
Use room temperature ingredients for a smoother batter and better texture.

Do not overmix the batter—overmixing can make the cake dense.

Choose high-quality vanilla extract, since it’s the star flavor of the cake.

Serving Ideas
Serve with fresh fruits like strawberries, raspberries, or blueberries

Top with whipped cream

Drizzle with melted chocolate or caramel

Nutritional Information
(Per slice – approx. 10 slices total)

Calories: ~280

Carbohydrates: 28 g

Protein: 4 g

Fat: 18 g

Fiber: 1 g

Sodium: 150 mg

Enjoy this soft and classic vanilla pound cake any time of day!