I absolutely love vanilla pound cake! It’s so soft and sweet—it makes my mouth water just thinking about it. I first had it when my mom baked it at home, and the buttery scent filled the kitchen. I still remember the warm, happy feeling it gave me. I want everyone to experience this delicious treat too. It’s simple, yet so tasty, like a cozy hug in every bite. So, let’s make one together! Grab your bowl, spoon, and a few ingredients, and we can share this sweet joy with our friends.
Why You’ll Love This Recipe:
- Rich and Buttery: This pound cake has that classic, soft yet dense texture that everyone loves.
- Simple Ingredients: Made with basic pantry items like butter, sugar, eggs, and flour, it’s easy to whip up.
- Versatile: Enjoy it as is or get creative by adding fruit, glaze, or whipped cream on top.
- Great for Make-Ahead: It stays moist for days and freezes really well, making it great for prepping ahead.
- Perfect for Any Occasion: Whether it’s for breakfast, a snack, or dessert, this cake is always comforting and satisfying.
What You Need to Know Before You Start
Prep & Bake Time:
- Prep Time: 20 minutes
- Bake Time: 60-70 minutes
- Cooling Time: 2 hours
- Total Time: About 3 hours
Servings:
- Yields one standard loaf (9×5-inch) or two smaller loaves (8×4-inch).
Difficulty:
- Easy enough for beginners, yet satisfying for experienced bakers.
Required Kitchen Tools:
To make this vanilla pound cake, gather these tools:
- Loaf Pan: A 9×5-inch pan for a classic pound cake shape.
- Hand or Stand Mixer: Essential for creaming the butter and sugar properly.
- Mixing Bowls: One for dry ingredients, one for wet.
- Whisk: To evenly distribute the dry ingredients.
- Rubber Spatula: Helps fold the batter gently without overmixing.
- Wire Rack: Cools the cake evenly after baking.
Ingredients for Vanilla Pound Cake:
Here’s what you’ll need (exact measurements in the recipe card below):
- Unsalted Butter: Provides a rich, buttery texture and flavor.
- Granulated Sugar: Sweetens and helps create a soft crumb.
- Large Eggs: Bind the ingredients and give structure to the cake.
- Vanilla Extract: The star ingredient for deep vanilla flavor.
- All-Purpose Flour: Gives the cake its structure.
- Baking Powder: Ensures a slight rise for a soft yet dense texture.
- Salt: Balances the sweetness.
- Whole Milk: Adds moisture and richness.
Variations for Vanilla Pound Cake:
- Buttermilk Swap: Substitute whole milk with buttermilk for extra moisture and a slight tang.
- Lemon Twist: Add a teaspoon of lemon zest and a splash of lemon juice for a refreshing citrusy version.
- Almond Flavor: Replace half of the vanilla extract with almond extract for a delicious nutty undertone.
- Chocolate Marble: Swirl in melted chocolate or cocoa powder for a marbled effect that’s both rich and beautiful.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make a gluten-free version of this cake without compromising flavor or texture.
How to Make Vanilla Pound Cake (Step-by-Step Instructions)
Step-by-Step Instructions for Vanilla Pound Cake:
- Preheat the Oven & Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, and line it with parchment paper for easy removal later. - Cream the Butter and Sugar:
In a large mixing bowl, beat 1 cup (226g) of butter and 1 ¼ cups (250g) of granulated sugar together until the mixture is light and fluffy, about 3-5 minutes. This step is key for achieving a soft, tender cake. - Add the Eggs and Vanilla:
Beat in 4 large eggs, one at a time, ensuring each egg is fully mixed in before adding the next. Stir in 2 teaspoons of vanilla extract to give the cake a rich, aromatic flavor. - Mix the Dry Ingredients:
In a separate bowl, whisk together 2 cups (250g) of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. - Combine Wet & Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with ½ cup of whole milk. Start and end with the dry ingredients. Mix gently until just combined—be careful not to overmix, as this can result in a dense cake. - Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover the cake with foil during the last 15 minutes of baking. - Cool the Cake Properly:
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely (about 2 hours). This cooling period helps set the texture and enhances the flavor before slicing.
Serving & Decoration Ideas for Vanilla Pound Cake:
How to Serve Vanilla Pound Cake
This classic pound cake is perfect on its own, but you can dress it up in many delicious ways:
- With Fresh Berries: Top each slice with fresh strawberries, raspberries, or blueberries for a burst of color and fruity freshness.
- With Whipped Cream: A dollop of light, freshly whipped cream offers a creamy contrast to the dense texture of the cake.
- With Ice Cream: A scoop of vanilla or caramel ice cream is a perfect pairing that adds richness and creaminess.
- With a Dusting of Powdered Sugar: A light sprinkle of powdered sugar adds an elegant, simple touch to the cake’s appearance.
- With a Glaze: Drizzle a vanilla glaze over the cooled cake for a sweet, glossy finish.
Vanilla Glaze Recipe (Optional but Recommended)
For a light, sweet topping, whisk together the following ingredients:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Drizzle the glaze over the cooled cake and allow it to set before slicing. This adds an extra layer of sweetness and a beautiful shine to your pound cake.
Storing Vanilla Pound Cake4
Storing Vanilla Pound Cake
- Room Temperature:
Store the cake in an airtight container at room temperature for up to 3 days. Wrap it in plastic wrap or aluminum foil to help retain moisture and keep it fresh. - Refrigeration:
If you need to keep the cake longer, refrigerate it for up to a week. Be sure to wrap it tightly to prevent it from drying out. - Freezing:
This cake freezes well! Wrap the whole cake or individual slices in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. To enjoy, simply thaw at room temperature before serving.
Nutrition Information (Per Serving – 1 Slice)
- Calories: 320 kcal
- Carbohydrates: 40g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 150mg
- Sugar: 25g
This provides a good overview of the nutritional content per slice of vanilla pound cake.
Vanilla Pound Cake Recipe
Servings:
1 loaf (9×5-inch)
Prep Time:
20 minutes
Bake Time:
1 hour
Cooling Time:
2 hours
Calories (Per Serving):
320 kcal
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk, at room temperature
For the Vanilla Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Directions
1. Preheat the Oven & Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal later.
2. Cream the Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
3. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined—be careful not to overmix.
6. Bake the Cake
Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover the cake loosely with foil during the last 15 minutes.
7. Cool the Cake
Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely (about 2 hours).
8. Make the Glaze (Optional)
Whisk together the powdered sugar, milk, and vanilla extract. Drizzle the glaze over the cooled cake before slicing.
Enjoy your delicious, homemade vanilla pound cake!
Vanilla Pound Cake FAQs
- Why did my pound cake turn out dense?
Overmixing the batter or using cold ingredients can make the cake dense. To avoid this, ensure all ingredients are at room temperature, and mix the batter until just combined—don’t overmix! - Can I use cake flour instead of all-purpose flour?
Yes! Cake flour will result in a lighter, more tender cake. Use 2 ¼ cups of cake flour to replace the 2 cups of all-purpose flour. - How do I know when my pound cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is done. - Can I freeze this cake?
Absolutely! After cooling, wrap the cake tightly in plastic wrap and place it in a freezer bag. It will stay fresh for up to 3 months. Thaw at room temperature before serving.
Conclusion
This Vanilla Pound Cake is a simple yet indulgent treat, offering a rich, buttery crumb with a hint of vanilla. Whether enjoyed plain, glazed, or with fresh fruit, it’s a timeless dessert that’s easy to make and perfect for any occasion. Try it once, and you’ll find yourself baking it again and again!