This recipe is a nice variation of my favorite Lemon Pound Cake. You use only vanilla instead of lemon. It’s sweet, moist, buttery and oh-so-good! 🙂
Vanilla Pound Cake
1 ½ cups butter (3 sticks)
3 cups sugar
2 teaspoons vanilla extract
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup evaporated milk
Heat oven to 325 degrees. Grease and flour 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar ½ cup at a time, creaming well after each addition. Stir in vanilla. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. If cake is not done after 70-80 minutes, bake longer, until wooden pick comes out clean. Cool for 20 minutes; remove from pan.
Enjoy! 🙂