Blue Velvet Vanilla Pound Cake
A moist, tender pound cake featuring a vibrant blue color and classic vanilla flavor, ideal for celebrations, afternoon tea, or as a beautiful dessert centerpiece.
Equipment
- 1 loaf pan greased and floured or lined with parchment paper
- 1 medium bowl
- 1 large bowl
- 1 electric mixer
- 1 wire rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup approximately 225 g unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup milk
- Blue gel food coloring as needed for desired shade
- Optional: powdered sugar for dusting or vanilla glaze
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and flour a loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add the blue gel food coloring gradually until your desired color is achieved, then mix in the milk until smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with vanilla glaze if desired before serving.
Notes
- Use gel food coloring for vibrant color without thinning the batter.
- Add lemon zest for a refreshing citrus twist.
- Serve with fresh berries or whipped cream for added flair.
- Store covered at room temperature up to 3 days or freeze slices for longer storage.