Classic Butter Pound Cake with Vanilla and Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender, buttery pound cake enriched with vanilla extract and a hint of sea salt, perfect for any dessert occasion. This French recipe, ready in about 85 minutes, layers unsalted butter, granulated sugar, and large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 8 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Step 2: In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups granulated sugar using an electric mixer on medium speed for about 5 minutes until light and fluffy.
  3. Step 3: Add 4 large eggs, one at a time, beating well after each addition until fully incorporated and the mixture is smooth.
  4. Step 4: Sift together 2 cups all-purpose flour and 1/2 tsp fine sea salt, then gradually add to the butter mixture, mixing on low speed just until combined.
  5. Step 5: Stir in 1 tsp vanilla extract until evenly distributed.
  6. Step 6: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Step 7: Bake for 60-70 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
  8. Step 8: Remove from oven and cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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