Welcome to tiparthenos' Cake Recipe Corner

Pure delight.

Simple Vanilla Pound Cake (Square Tube Pan)

Yield: 1 square tube cake (usually 10–12 cups volume)

Oven: 325°F / 165°C

Bake time: ~70–85 min

Ingredients

• 340 g (1 1/2 cups) unsalted butter, room temp

• 400 g (2 cups) granulated sugar

• 6 large eggs, room temp

• 360 g (3 cups) all-purpose flour

• 1/2 tsp salt

• 2 tsp vanilla extract

• 120 ml (1/2 cup) milk or buttermilk, room temp

  (buttermilk gives softer crumb; milk is fine)

Pan prep (important for release)

1. Grease the pan thoroughly (inside + tube + corners).

2. Dust with flour (or use cake release).

3. Tap out excess flour.

Steps

1. Preheat oven to 325°F / 165°C. Place rack in lower-middle position.

2. Cream butter + sugar: Beat 3–5 min until pale and fluffy.

3. Add eggs: Add eggs one at a time, beating well each time. Scrape bowl often.

4. Dry mix: Whisk flour + salt.

5. Combine: Add dry mix in 3 additions, alternating with milk in 2 additions. Start and end with flour. Mix just until smooth (don’t overmix).

6. Fill pan: Spoon batter into pan, smooth top. Tap pan on counter to remove air bubbles.

7. Bake 70–85 min until:

   • deep golden top, and

   • a skewer comes out clean, or

   • internal temp ~96°C / 205°F.

8. Cool 15 minutes in pan, then invert onto a rack. Cool fully before slicing.

Quick tips (so it doesn’t stick / sink)

• Room-temp butter/eggs is the #1 success factor.

• Don’t overfill: pan should be no more than ~3/4 full.

• If top browns early, tent loosely with foil at 50–60 min.

Optional upgrades (still simple)

• Lemon pound cake: add zest of 2 lemons + swap vanilla for 1 tsp lemon extract.

• Almond: replace vanilla with 1 tsp almond extract.