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!
The above pictured Bundt cake pan is 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!
It 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 Needed to Make Vanilla Pound Cake
- all-purpose flour
- baking powder
- salt
- butter, softened
- cream cheese, softened
- granulated sugar
- large eggs (5 of them)
- 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.
In a small bowl, whisk together the all-purpose flour, baking powder and salt.
In a large mixing bowl, cream together the softened butter and cream cheese, and granulated sugar until well combined.
Add eggs, one at a time, beating well after each.
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.
Gradually add the flour mixture to the creamed mixture, beating just to combine.
Pour and scrape into a lightly greased 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 for this Cake
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. Brush topping over warm cake. Allow the cake to cool before serving. (The above cake pan is a Nordic Ware “Crown” Bundt Pan.)
This cake will serve 12-14 people. Serve with freshly whipped cream and fresh berries.
See more Cake Recipes Here. View Desserts 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.
- In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and cream cheese, and granulated sugar until well combined, about 5 minutes.
- Add 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 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. Brush topping over warm cake. Allow the cake to cool before serving.
- This cake will serve 12-14 people. Serve with freshly whipped cream and fresh berries.
