Seriously tender, deliciously buttery, perfectly moist Vanilla Pound Cake. Serve it with fresh fruit and whipped cream for dessert, or have a slice with your morning coffee. Learn the secrets to making this classic cake.
*If you don't have cake flour, measure 1 and ¾ cups of all-purpose flour in a bowl with ¼ cup cornstarch and whisk together.
**Store cake in an airtight container. Cake can be kept in an airtight container in the refrigerator for 4 days, or easily frozen.