Few things in the kitchen are as satisfying as baking a cake from scratch. My simple vanilla cake is a great choice for this time of year because it comes together quickly and only takes 30 minutes to bake. It is also a wonderful base for a big scoop of ice cream and any fresh summer fruit.
Expect the flavor of a pound cake but with a lighter crumb and finer texture thanks to the teaspoon of baking powder.
If you want to splurge on one of the fancy european butters, this is the time to do it.
I especially love that it can be made ahead of time or served warm right from the skillet. It’s a very versatile little number.
Quick and Easy Cast Iron Skillet Pound Cake
- 1 cup unsalted butter (softened)
- 1 cup sugar
- 4 Large eggs (at room temperature)
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- confectioners sugar (for dusting)
||Preheat oven to 325 degrees. Lightly butter a 10-inch cast iron skillet. |
||In a large bowl, beat butter and sugar until very light and fluffy…this will take 3-4 minutes. Scrape sides of bowl with a spatula occasionally. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat well. Put the flour, baking powder and salt in a sifter and sift into the butter mixture. Mix on low speed until until combined…do not over mix at this point. |
||Pour batter into prepared cast iron skillet. This is a thick batter so you will need to spread it out evenly (an off-set spatula works well here if you have one). Bake for 30 minutes or until cake is lightly brown and set. Remove from oven and let cool. Sprinkle with confectioners sugar. Can be served warm or room temperature. Can be made ahead, cooled and wrapped well until ready to serve. |