Vanilla Butter Pound Cake with Sea Salt
A tender, buttery pound cake infused with vanilla and a subtle hint of sea salt to enhance its sweetness. This american-inspired desserts ready in about 75 minutes layers (227 g), softened unsalted butter, (300 g) granulated sugar, 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 "Plan a meal with the AI" 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.
Ingredients
- 1 cup (227 g), softened unsalted butter
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 2 cups (240 g), sifted all-purpose flour
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan thoroughly.
- Step 2: In a large bowl, cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar using an electric mixer at medium speed until the mixture is light and fluffy, about 4-5 minutes.
- Step 3: Add 4 large eggs one at a time, beating well after each addition until fully incorporated and the batter looks smooth.
- Step 4: Stir in 2 teaspoons vanilla extract and 1/2 teaspoon fine sea salt until evenly distributed.
- Step 5: Gradually fold in 2 cups sifted all-purpose flour in three additions, gently mixing after each to maintain airiness but ensure no dry spots remain.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 7: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Step 8: Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vanilla Butter Pound Cake with Sea Salt take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vanilla Butter Pound Cake with Sea Salt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vanilla Butter Pound Cake with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vanilla Butter Pound Cake with Sea Salt for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vanilla Butter Pound Cake with Sea Salt?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
