Vanilla Pound Cake
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Make this delicious Vanilla Pound Cake recipe during this year’s Holiday Season–or any time, really! The sugar topping sends this cake right over the top, and it gives the cake a little sparkle, too!
(Post modified with new photos on 12/28/22.)
My daughters and I love this simple pound cake and it’s such an elegant dessert to make for your guests. We love it with hot tea or coffee, and it makes the perfect conclusion to any holiday meal.
The above pictured cake was made with a Nordic Ware Vaulted Cathedral Bundt Pan and is especially beautiful, but you can use any 9-10 cup Bundt cake pan that you desire or have on hand.
The “secret ingredient” in this recipe is the Princess Emulsion Flavoring. Believe me, you will want to purchase some of this, if you haven’t done so already!
Princess Emulsion Cake and Cookie Flavoring gives recipes a nutty, citrus, rich taste that makes people exclaim “what is that wonderful flavor I’m tasting?”
I use this flavoring in several of my recipes, including my Sourdough Banana Bread, Cranberry Pound Cake, and Old-Fashioned Sugar Cookies.
Ingredients to Make Vanilla Pound Cake
- all-purpose flour
- baking powder
- salt
- butter, softened
- cream cheese, softened
- granulated sugar
- large eggs (5 of them), room temperature
- whole milk
- Princess Flavoring Emulsion
Topping
- granulated sugar
- vanilla extract
- water
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Cake Batter
In a small bowl, whisk together the all-purpose flour, baking powder and salt.
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until well combined.
Add large eggs, one at a time, beating well after each.
Make sure your eggs are at room temperature to ensure greater volume and fluffiness in the batter.
Add whole milk and Princess Flavoring and continue beating on high for 2-3 minutes.
See my note at the beginning of this recipe regarding Princess Flavoring Emulsion. If you don’t have this flavoring, you may substitute with equal amounts of vanilla extract or vanilla bean paste.
Gradually add the all-purpose flour mixture to the creamed mixture, beating just to combine.
Pour and scrape into a lightly greased 9 or 10-cup Bundt pan.
You may choose to grease and flour the Bundt pan, or I like to spray Baker’s Joy inside it, which works really well for all of my intricately designed pans. They just pop right out, with no sticking!
Bake cake in preheated oven for 45-50 minutes until toothpick inserted into center comes out clean.
Make the Sugar Topping
To make the sugar topping, combine granulated sugar, vanilla extract, and water to make a simple syrup.
After 10 minutes, remove the baked cake from the Bundt pan onto a wire rack. Brush topping over warm cake.
Allow the cake to cool before serving. (The above cake pan is a Nordic Ware “Crown” Bundt Pan.) I love how the sugar topping makes this cake sparkle. Perfect for the holidays! As the topping dries, it will show even more sparkle.
This cake will serve 12-14 people. If desired, serve cake with freshly whipped cream and fresh berries, or just by itself!
See more Cake Recipes Here. View Desserts Here. Browse more Holiday Baking Ideas Here.
Vanilla Pound Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 6 oz cream cheese softened
- 1 1/2 cups granulated sugar
- 5 large eggs room temperature
- 3 tablespoons whole milk
- 2 teaspoons Princess Flavoring Emulsion
Topping:
- 2 tablespoons granulated sugar
- 2 teaspoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare Cake Batter
- In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until well combined, about 5 minutes.
- Add (room temperature) eggs, one at a time, beating about a minute after each addition.
- Add whole milk and Princess Flavoring Emulsion and continue beating on high for 2-3 minutes.
- Gradually add flour mixture to creamed mixture, beating just to combine.
- Using a rubber spatula, pour and scrape into a lightly greased 9 or 10-cup Bundt pan. (You may choose to grease and flour the Bundt pan, or I like to spray Baker's Joy inside it, which works really well for all of my intricately designed pans. They just pop right out, with no sticking.)
- Bake cake in preheated oven for 45-50 minutes until toothpick inserted into center comes out clean.
Sugar Topping
- To make the sugar topping, combine granulated sugar, vanilla extract, and water to make a simple syrup.
- After 10 minutes, remove cake from pan onto a wire rack. Generously brush the topping over warm cake. Allow the cake to cool before serving.
- This cake will serve 12-14 people. If desired, serve with freshly whipped cream and fresh berries.
Notes
Nutrition
