Perfect Poundcake

Prep 25 m
Bake 55 m



  1. 1 of 7 Heat oven to 350 degrees F. Grease and flour 9 x 5 x 3-inch loaf pan.
  2. 2 of 7 Sift together flour, baking powder and salt onto waxed paper.
  3. 3 of 7 Combine 1/3 cup sugar and vanilla bean in blender. Whirl for 1 to 2 minutes or until bean is finely ground.
  4. 4 of 7 Beat together butter, vanilla-flavored sugar, remaining sugar (and vanilla extract if using instead of vanilla bean), in small bowl at medium speed until light and fluffy, about 5 minutes. Add eggs one at a time; beat 30 seconds after each addition.
  5. 5 of 7 On lowest speed, beat in flour mixture just until blended. Scrape into prepared pan.
  6. 6 of 7 Bake in 350 degree F oven for 55 minutes or until wooden pick inserted in center comes out clean.
  7. 7 of 7 Cool in pan on rack for 10 minutes. Remove cake from pan to rack to cool completely. (Can be double wrapped and frozen for up to 2 months at this point.) To serve, sprinkle with confectioners' sugar if you wish, and slice. Makes 20 slices.
Nutrition Information for Perfect Poundcake
Servings Per Recipe:
Per Serving:
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Printed from 07/18/2019