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Álvaro Ramírez

Álvaro Ramírez

12 March 2022 Grandma's vanilla pound cake


My grandmother Hilda used to bake this for us grandkids. I don't know the origin of the recipe, but my parents, aunts, and cousins, they all bake it too. I'm a big fan, but only get to eat it when visiting. Yesterday, I changed that. Finally baked it myself \o/


  • 200g salted butter
  • 2 cups (400 g) sugar
  • 4 eggs
  • 3 cups (375 g) plain flour
  • 3 teaspoons baking powder
  • 1 tablespoon (15 ml) vanilla extract
  • 1 cup (250 ml) milk
  • 2 tablespoons (30 ml) Málaga Virgen wine (port works too)


  • Ensure all ingredients are at room temperature before you start.
  • Preheat oven at 175C.
  • Separate egg yolks and whites. Keep both.
  • Consolidate liquids into a bowl (milk + wine + vanilla).
  • Consolidate sifted powders into a bowl (flour + baking powder).


  • Beat egg whites into a snowy meringue. Set aside.


  • Beat butter in the mixer until creamy (important).
  • Add sugar and mix thoroughly ensuring creamy consistency remains (important).
  • Mix yolks in thoroughly one by one.
  • Mix in the meringue.
  • You're done with the mixer.

Hand mixing

  • With a wooden spoon, alternate hand mixing the liquids and the powders. Start with liquids and end with powders.

Pour into mould

  • Pour the mix into a non-stick baking mould.


  • Bake in oven between 60 and 70 mins, but don’t be afraid to leave longer if needed. Mileage varies across ovens.
  • Use a cake tester after 60 minutes to decide how much longer to bake for (if needed).