I named my Vanilla Pound Cake a la Darlene after a very special lady who is also my former mother-in-law.

I used to watch Mrs. Darlene make her world famous chocolate pound cake in a loaf pan just like the one below.

Before I saw her method, I had only seen pound cakes baked in a bundt pan.

Then, I tasted her cake.

Well, now………..

Not too long after that, I was standing at my kitchen window washing dishes.

I noticed Mr. Bennie, my father-in-law, pull into our driveway.

Mrs. Darlene got out of the passenger side and headed to our front door.

Strangely enough, she was also carrying her huge loaf pan.

Turns out she had two of these HUGE baking pans.

She gave the other one to me.

In my humble opinion, it is the only way to bake a pound cake.

Below is the recipe for my vanilla pound cake.

I also have a fall version of this cake.

Simply add 4 cups chopped toasted pecans and switch out half of the white sugar to brown sugar.

The details for these changes are included in the recipe below.

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Vanilla Pound Cake a la Darlene

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★★★★★

5 from 1 review

• Author: Jennifer Williams
• Total Time: 1 hour 25 minutes
• Yield: 1 cake 1x

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Description

This vanilla pound cake is so moist and delicious, it can stand on its own or be served with freshly whipped cream and seasonal berries! 

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Ingredients

Scale 1x2x3x

• 2 cups salted butter (452 grams), softened at room temperature

• 3 (594) grams cups sugar

• 10 large eggs, room temperature

• 4 cups (480 grams) all purpose flour

• 1 T vanilla

Ingredients for fall version with toasted pecans

• 4 cups chopped toasted pecans
• Instead of 3 cups white sugar, use 1 1/2 cups (298 grams) white sugar and 1 1/2 cups (319 grams) brown sugar 

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Instructions

1. Grease and flour 1 large loaf pan ( or a 10 cup bundt pan, or 2 regular size loaf pans).

2. Preheat oven to 325 degrees Fahrenheit.

3. Cream the butter. 

4. Gradually Add sugar and mix until light and fluffy.

5. Add each egg one at a time, just until incorporated and yellow yolk is mixed in.

6. Gradually add 4 cups of flour.

7. Add vanilla (if baking fall version add in 3 1/2 cups toasted pecans) and mix again.

8. Pour mixture into greased and floured pan. If baking fall version, sprinkle remaining half cup pecans over the top of the batter.

9. Bake in oven for approximately 1 hours and 10 Minutes.  But, check periodically after the first hour so that you don’t over bake the cake. 

10. Allow the cake to cool completely for 45 minutes (it may take longer) in the pan before inverting onto a platter or wire rack.

Notes

• Do not over bake this cake.  Make sure to check it often after the first hour in case your oven runs hot.
• When you bake, use a scale to measure your dry ingredients.  You will be shocked at the difference in the amount of flour and sugar you use. It really makes a huge difference in how your baked goods turn out.
• Use high quality vanilla extract.  This ingredient will also make a big difference in your baking.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: desserts
• Cuisine: American

Keywords: pound cake, vanilla

One other thing…….

When she handed me the pan, she said “Now, Jennifer. You can NEVER tell your sister-in-laws I gave this to you.”

So, y’all……………mums the word.

Now try out my Vanilla Pound Cake a la Darlene……and don’t forget to snag your very own life size loaf pan.

You can thank me later 🙂

Fall Version

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