Easy Vanilla Pound Cake a rich and buttery classic vanilla pound cake with a moist, tender crumb, perfect for desserts or afternoon tea. This timeless recipe is simple to make yet impressive in flavor and texture, making it a go-to for any occasion.
Why You’ll Love This Recipe
I love how this vanilla pound cake combines simplicity with indulgence. Its rich buttery flavor pairs perfectly with tea, coffee, or even fresh berries and whipped cream. The moist, tender crumb is ideal for slicing, and it stays deliciously fresh for days. Plus, the recipe is straightforward and uses pantry staples, so I can whip it up anytime.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk, at room temperature
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
Servings: 10 slices
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Variations
Lemon Twist: Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice for a citrusy flavor.
Almond Flavor: Replace half of the vanilla extract with almond extract for a nutty twist.
Glazed Option: Drizzle with a simple vanilla or lemon glaze for added sweetness and decoration.
Chocolate Marble: Swirl in 1/4 cup of melted chocolate before baking for a marbled effect.
Storage/Reheating
I store this cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it, wrapped tightly in plastic wrap, for up to a week. To freeze, I wrap individual slices in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. I thaw slices at room temperature or microwave them for 20-30 seconds for a quick treat.
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FAQs
Can I use salted butter instead of unsalted butter?
Yes, but I recommend omitting the added salt in the recipe to balance the flavors.
How can I ensure my cake is moist?
Make sure the butter and eggs are at room temperature, and avoid overmixing the batter. These steps help create a tender crumb.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly.
What’s the best way to test for doneness?
I insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I double this recipe for a larger batch?
Absolutely! You can double the ingredients and bake in two loaf pans or a larger bundt pan. Adjust the baking time as needed.
Conclusion
This easy vanilla pound cake is a versatile and delightful recipe that I love making for family gatherings, celebrations, or just a simple afternoon treat. Its rich, buttery flavor and moist crumb make it a crowd-pleaser every time. Try it with your favorite toppings or enjoy it plain – either way, it’s bound to become a favorite.
📖 Recipe:
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Easy Vanilla Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A rich, buttery, and moist vanilla pound cake with a tender crumb, perfect for desserts, celebrations, or afternoon tea. This easy recipe uses pantry staples and yields a versatile cake that pairs well with whipped cream, fresh berries, or a simple glaze.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk, at room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually incorporate dry ingredients into wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and smooth the surface.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
To avoid overmixing, stir just until ingredients are combined.
Add variations like lemon zest, almond extract, or chocolate for a unique twist.
For added sweetness, drizzle with a simple glaze once the cake is cool.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 320 kcal
