Classic Two Egg Vanilla Pound Cake

This vanilla pound cake recipe is made with 2 eggs and baked in a loaf cake pan. A fabulous pound cake that you can top with berries or fruit sauce.

Ingredients

• 0.6666666666666666 cup butter (room temperature—a temperature of 65 F to 68 F is ideal)
• 1.5 cups granulated sugar
• 2 eggs (room temperature)
• 2 cups all-purpose flour (divided)
• 0.75 teaspoon baking powder
• 0.75 teaspoon salt
• 0.6666666666666666 cup whole milk
• 1 teaspoon pure vanilla extract

Steps

1. Gather the ingredients.
2. Preheat the oven to 325 F. Grease and flour a 9 x 5 x 3-inch loaf pan.
3. Cut the butter into several smaller pieces.
4. Put the butter pieces and sugar in a large mixing bowl. With an electric mixer on medium-high speed, cream the butter and sugar for about 5 to 7 minutes, until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. In a separate bowl, combine the flour, baking powder, and salt; whisk or stir to blend thoroughly. Set aside.
7. In a 1 cup measure, combine the 2/3 cup of milk and the vanilla. Set aside.
8. Add about one-third of the flour mixture to the creamed mixture and beat until just barely blended.
9. Add half of the milk and blend well.
10. Add another one-third of the flour and beat until just barely blended. Beat in the remaining milk until smooth and blended. Add the remaining flour mixture and beat just until blended.
11. Scrape the batter into the prepared loaf pan and spread evenly.
12. Bake for about 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
13. Serve and enjoy.