Why This Recipe Is a Keeper
Before we dive into the method, here is why this vanilla pound cake will become a family favorite.
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Only 8 ingredients. Simple pantry staples.
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Classic recipe. Timeless and reliable.
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Dense and buttery. Rich, satisfying texture.
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Versatile. Serve plain, with fruit, or with whipped cream.
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Crowd-pleasing. Everyone loves pound cake.
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Make-ahead friendly. Tastes even better the next day.
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Freezer-friendly. Freezes beautifully.
Ingredients
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1 cup (2 sticks) unsalted butter, at room temperature
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1 1/2 cups granulated sugar
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4 large eggs, at room temperature
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup whole milk, at room temperature
Ingredient Notes
Unsalted butter: Use unsalted butter. It must be at room temperature. Cold butter will not cream properly. Leave it on the counter for 1 to 2 hours before baking.
Granulated sugar: Standard white sugar works best. It dissolves into the butter and creates a light, fluffy texture.
Eggs: Use large eggs. They must be at room temperature. Cold eggs can cause the batter to curdle.
Vanilla extract: Pure vanilla extract provides the best flavor. Imitation vanilla can be used.
All-purpose flour: Standard all-purpose flour works well. Do not use bread flour, which has too much protein.
Baking powder: Baking powder helps the cake rise. Ensure it is fresh.
Salt: Salt balances the sweetness and enhances the flavors.
Whole milk: Whole milk adds moisture and richness. Milk should be at room temperature.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy. This takes about 3 to 5 minutes with an electric mixer. The mixture should be pale and aerated.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time. Beat well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Mix Wet and Dry Ingredients
Alternately add the dry ingredients and milk to the wet ingredients. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Step 6: Pour and Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 60 to 70 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the cake cool in the pan for 15 minutes. Transfer to a wire rack to cool completely. Serve as desired.
How to Serve Vanilla Pound Cake
This classic cake is delicious on its own, but a few additions make it even better.
Plain: Serve slices on their own.
With Whipped Cream: A dollop of fresh whipped cream adds lightness.
With Fresh Berries: Serve with strawberries, blueberries, or raspberries.
With Lemon Curd: Tangy lemon curd balances the sweetness.
With Ice Cream: A scoop of vanilla ice cream.
With a Dusting of Powdered Sugar: A light dusting adds elegance.
With Glaze: Drizzle with a simple vanilla glaze.
Variations & Tips
Make It Lemon: Add 2 tablespoons of lemon zest and 1 tablespoon of lemon juice.
Make It Almond: Add 1 teaspoon of almond extract.
Make It Orange: Add 2 tablespoons of orange zest.
Make It Chocolate: Swirl in 1/2 cup of melted chocolate.
Make It Marble: Swirl in chocolate and vanilla batters.
Make It Gluten-Free: Use gluten-free all-purpose flour.
Make It Dairy-Free: Use dairy-free butter and non-dairy milk.
Make It Mini: Use mini loaf pans and reduce the bake time.
Make It in a Bundt Pan: Bake in a 10-inch Bundt pan for 50 to 60 minutes.
Pro Tips for Absolute Success
Use room temperature ingredients. Cold ingredients will not cream properly.
Do not overmix the batter. Overmixing develops gluten and makes the cake dense.
Grease and flour the pan thoroughly. This prevents sticking.
Check for doneness with a toothpick. It should come out clean.
Let the cake cool in the pan. This prevents breaking.
Wrap the cake tightly. This keeps it moist.
Frequently Asked Questions
Can I use salted butter?
Yes. Reduce the added salt to 1/4 teaspoon.
Can I use a different pan?
Yes. A 10-inch Bundt pan works well. Adjust the bake time.
Can I make this gluten-free?
Yes. Use gluten-free all-purpose flour.
Can I make this dairy-free?
Yes. Use dairy-free butter and non-dairy milk.
Can I freeze this cake?
Yes. Wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.
How long does this cake last?
Store in an airtight container at room temperature for up to 5 days.
Why is my cake dry?
You overbaked it. Check at 60 minutes.
Why is my cake dense?
You overmixed the batter or used cold ingredients.
Can I add fruit to this cake?
Yes. Fold in 1 cup of blueberries or raspberries.
Can I make this into cupcakes?
Yes. Bake for 18 to 22 minutes.
The Beauty of Simple Cakes
There is something deeply comforting about a classic pound cake. It is not trying to be fancy. It is not trying to impress. It is simply good. It is the kind of cake you can serve at a dinner party, bring to a potluck, or enjoy with a cup of tea on a quiet afternoon.
This vanilla pound cake is a celebration of simplicity. The butter and sugar are creamed to perfection. The eggs add richness. The vanilla adds warmth. The flour and milk create a tender, dense crumb. Every bite is pure, buttery satisfaction.
Keep butter in your fridge. Keep flour and sugar in your pantry. Keep eggs and milk in your refrigerator. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 60–70 minutes
Cooling Time: 15 minutes in pan, plus additional time on rack
Total Time: Approximately 1 hour 45 minutes
Yield: 1 loaf (serves 8 to 10)