Looking for the perfect vanilla pound cake recipe? This easy one is perfect for any day.

It all started when my stepmother was making vanilla pound cake for a party. She followed the recipe to the letter, but the cake turned out dry and flavorless. Everyone at the party seemed to think it was terrible.

One of my friends decided to test out the recipe herself. She followed the recipe to the letter, but instead of leaving it in the oven for an hour, she left it in for only 20 minutes. And to her astonishment, the cake turned out perfect!

Ever since that day, I’ve been fan of the 20-minute vanilla pound cake recipe. Whenever someone makes a traditional pound cake recipe, I simply swap in the 20-minute version and it always turns out great.

-What did you use for the batter?
-How long will it take to bake?
-Can I substitute subbing any other ingredients other than vanilla beans?
-What are the best methods to extract the flavor?
-Can I make this cake without the beans?

-For the batter, I used 3 cups (375 grams) of all-purpose flour, 2 teaspoons (10 grams) of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of salt, 6 tablespoons (90 grams) of unsalted butter, at room temperature, 2 cups (400 grams) of sugar, 2 large eggs, 2 tablespoons (30 grams) of pure vanilla extract, and 2 tablespoons (30 grams) of whole milk.
-The cake will take about fifty minutes to bake in a standard 9×13 inch baking pan.
-I’m not sure if I can substitute any other ingredients, but I’m thinking that I could use a different type of sugar, like brown sugar, or even confectioners’ sugar.
-To extract the flavor, I suggest preheating the oven to 350 degrees Fahrenheit and baking the cake for about thirty minutes, or until a toothpick comes out clean.
-If you don’t want to use the vanilla beans, you can omit them from the batter and still enjoy the delicious flavor they provide.
-‘Can I make this cake without the beans?’, the answer is yes, you can make this cake without the beans. Simply omit them from the recipe.