Oh my gosh, I love vanilla pound cake. It is so soft and sweet. It makes my mouth water just thinking about it. I first tasted it when my mom baked it at home. The buttery smell filled our kitchen. I still remember that warm and happy feeling. I really want everyone to enjoy this treat too. It is so simple yet so yummy. It feels like a cozy hug in every bite. So, let’s make one together, right now. Grab your bowl, spoon, and a few simple ingredients. We can share this sweet delight with our friends.

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Why You’ll Love This Recipe

Rich and Buttery: A classic pound cake texture that’s soft but dense.
Simple Ingredients: Made with pantry staples like butter, sugar, eggs, and flour.
Versatile: Enjoy it plain or dress it up with fruit, glaze, or whipped cream.
Great for Make-Ahead: Stays moist for days and freezes beautifully.
Perfect for Any Occasion: A comforting treat for breakfast, snack, or dessert.

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 citrusy version.
Almond Flavor: Replace half of the vanilla extract with almond extract for a nutty undertone.
Chocolate Marble: Swirl in melted chocolate or cocoa powder for a marbled effect.
Gluten-Free Option: Use a 1:1 gluten-free flour blend for a gluten-free version.

How to Make Vanilla Pound Cake (Step-by-Step Instructions)

1. 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.

2. Cream the Butter and Sugar

In a large mixing bowl, beat 1 cup (226g) butter and 1 ¼ cups (250g) granulated sugar together until light and fluffy (about 3-5 minutes). This step is crucial for a soft, tender cake.

3. Add the Eggs and Vanilla

Beat in 4 large eggs, one at a time, mixing well after each addition.
Stir in 2 teaspoons of vanilla extract for rich flavor.

4. Mix the Dry Ingredients

In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.

5. Combine Wet & Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with ½ cup whole milk, beginning and ending with the dry ingredients.
Mix gently until just combined—don’t overmix, or the cake may become dense.

6. Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated 350°F (175°C) oven for 60-70 minutes, or until a toothpick inserted in 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.

7. Cool the Cake Properly

Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.
Allow it to cool completely (about 2 hours) before slicing. This helps set the texture and enhances the flavor.

Serving & Decoration

How to Serve Vanilla Pound Cake

This classic cake is delicious on its own but can be dressed up in many ways:

With Fresh Berries: Top with strawberries, raspberries, or blueberries for a fruity touch.
With Whipped Cream: Adds a light, creamy contrast to the dense cake.
With Ice Cream: A scoop of vanilla or caramel ice cream pairs beautifully.
With a Dusting of Powdered Sugar: A simple yet elegant way to enhance the look.
With a Glaze: Drizzle with a vanilla glaze (recipe below) for extra sweetness.

Vanilla Glaze Recipe (Optional but Recommended)

For a light, sweet topping, whisk together:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Drizzle over the cooled cake and let it set before slicing.

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 retain moisture.

Refrigeration:

If you need to keep it longer, refrigerate it for up to a week.
Wrap tightly to prevent it from drying out.

Freezing:

This cake freezes well! Wrap slices or the whole cake in plastic wrap, then place in a freezer-safe bag or container.
Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Information

Nutrient	Per Serving (1 Slice)
Calories	320 kcal
Carbohydrates	40g
Protein	5g
Fat	16g
Saturated Fat	9g
Cholesterol	95mg
Sodium	150mg
Sugar	25g

(Note: These values are approximate and may vary based on ingredient brands and portion sizes.)

Vanilla Pound Cake

Recipe by Jordi RocaCourse: Cake Recipes

Servings

loaf (9×5-inch)

Prep time

minutes

Bake time

hour

Calories

320

kcal

Cooling Time

hours

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

Preheat the Oven & Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper.
Cream the Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy (3-5 minutes).
Add the Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with milk.
Mix until just combined—avoid overmixing.
Bake the Cake
Pour batter into the prepared loaf pan.
Bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
If browning too quickly, cover loosely with foil during the last 15 minutes.
Cool the Cake
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Make the Glaze (Optional)
Whisk together powdered sugar, milk, and vanilla extract.
Drizzle over the cooled cake before slicing.

Vanilla Pound Cake FAQs

Why did my pound cake turn out dense?

Overmixing the batter or using cold ingredients can make the cake dense. Ensure all ingredients are at room temperature and mix until just combined.

Can I use cake flour instead of all-purpose flour?

Yes! Cake flour will make the cake lighter. Use 2 ¼ cups cake flour instead of all-purpose.

How do I know when my pound cake is fully baked?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is done.

Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap, then place it in a freezer bag. It stays fresh for up to 3 months.

Conclusion

This Vanilla Pound Cake is simple yet indulgent, with a rich, buttery crumb and a hint of vanilla. Whether you enjoy it 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 want to bake it again and again.