There’s something timeless and irresistibly comforting about a classic vanilla pound cake. With its dense yet tender crumb, buttery richness, and delicate vanilla aroma, this cake has been a beloved staple in kitchens for generations. Whether you’re celebrating a special occasion or simply craving a sweet slice alongside your afternoon tea or coffee, this recipe promises to deliver a slice of pure nostalgia and homemade warmth. Crafted with simple, pantry-friendly ingredients and straightforward steps, it’s the kind of cake that feels both elegant and approachable — perfect for beginners and seasoned bakers alike.
Why You’ll Love This Vanilla Pound Cake
Rich, Buttery Flavor: Every slice is packed with the perfect buttery richness that makes pound cake so comforting.
Delicate Vanilla Aroma: The pure vanilla extract infuses the cake with a warm, inviting fragrance and taste.
Moist and Tender Texture: Unlike dense cakes that can feel heavy, this recipe achieves a moist crumb that melts in your mouth.
Simple Ingredients: Made from easy-to-find pantry staples, so no need for fancy or hard-to-get items.
Versatile Serving Options: Enjoy it plain, with fresh fruit, a dusting of powdered sugar, or topped with whipped cream or glaze.
Easy to Make: Perfect for bakers of all skill levels, with straightforward instructions and reliable results.
Long Shelf Life: Stays fresh for several days, making it great for prepping ahead or enjoying over multiple occasions.
Ingredients for Vanilla Pound Cake
Let’s start with the star of the show: rich, velvety butter that makes every bite melt in your mouth:
All-purpose flour: The backbone of your cake, providing structure and texture.
Baking powder: This leavening agent helps the cake rise, giving it that perfect fluffy texture.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Granulated sugar: Sweetens the cake and contributes to its tender crumb.
Large eggs: They bind the ingredients together and add moisture and richness.
Pure vanilla extract: The star of the show, infusing the cake with that classic vanilla flavor.
Whole milk: Adds moisture and helps create a tender crumb.
For those looking to elevate the flavor, consider adding a teaspoon of almond extract for a delightful twist. If you want a sweeter finish, a simple glaze made from powdered sugar and milk can be drizzled on top once the cake cools. You can find the exact measurements for these ingredients at the bottom of the article, ready for printing!
How to Make Vanilla Pound Cake
Now that you have your ingredients ready, let’s dive into the steps to create this delightful Vanilla Pound Cake. Each step is straightforward, ensuring that even if you’re new to baking, you’ll feel like a pro in no time!
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This is crucial for even baking. While the oven warms up, grab a 9×5-inch loaf pan and grease it with butter or cooking spray. Then, dust it with flour to prevent sticking. This little prep work will save you from a sticky situation later!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step is essential as it ensures that the leavening agent is evenly distributed throughout the flour. Set this mixture aside for now; it will come into play shortly.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Mix until the mixture is light and fluffy, which should take about 3-4 minutes. This step is where the magic begins, as it incorporates air into the batter, giving your cake that lovely rise!
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate them fully into the batter. After the eggs, mix in the pure vanilla extract. The aroma will be heavenly, and you’ll know you’re on the right track!
Step 5: Combine Mixtures
Now, it’s time to bring everything together. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix, as this can lead to a dense cake. You want it light and fluffy!
Step 6: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready to shine!
Step 7: Cool and Serve
Once baked, allow the cake to cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. After that, transfer it to a wire rack to cool completely. The anticipation will be worth it when you finally slice into that buttery goodness!
Tips for Success
Use room temperature ingredients for better mixing and a smoother batter.
Don’t skip the greasing and flouring of the pan; it’s key to a clean release.
Check your cake a few minutes before the timer goes off to avoid overbaking.
Let the cake cool completely before slicing for the best texture.
Store leftovers in an airtight container to keep it fresh longer.
Equipment Needed
9×5-inch loaf pan: Essential for shaping your cake; a round cake pan works in a pinch.
Electric mixer: Makes creaming butter and sugar a breeze; a whisk can be used if you’re feeling adventurous.
Mixing bowls: A set of various sizes is handy for separating dry and wet ingredients.
Measuring cups and spoons: Accurate measurements are key; a kitchen scale can also be useful.
Spatula: Perfect for scraping down the sides of the bowl and smoothing the batter.
Variations
Citrus Zest: Add the zest of a lemon or orange for a refreshing twist that brightens the flavor.
Chocolate Chip: Fold in a cup of chocolate chips for a delightful contrast to the vanilla.
Nutty Addition: Incorporate chopped nuts like walnuts or pecans for added texture and flavor.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
Spiced Version: Add a teaspoon of cinnamon or nutmeg for a warm, cozy flavor profile.
Serving Suggestions
Pair slices of Vanilla Pound Cake with a dollop of whipped cream for a delightful treat.
Serve alongside fresh berries for a burst of color and flavor.
A cup of coffee or tea complements the cake beautifully.
For a special touch, drizzle with a simple glaze or sprinkle with powdered sugar.
FAQs about Vanilla Pound Cake
As you embark on your baking journey with this Vanilla Pound Cake, you might have a few questions. Here are some common queries that can help you along the way:
Can I use salted butter instead of unsalted?
Absolutely! If you only have salted butter on hand, just reduce the added salt in the recipe. The flavor will still be delicious!
How do I store leftover Vanilla Pound Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. You can also refrigerate it for a longer shelf life, but it may dry out a bit.
Can I freeze Vanilla Pound Cake?
Yes, you can freeze it! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can last up to three months in the freezer. Just thaw it in the fridge overnight before serving.
What can I add to enhance the flavor?
For a flavor boost, consider adding a teaspoon of almond extract or citrus zest. Both options complement the vanilla beautifully and add a unique twist!
Why is my cake dense?
A dense cake can result from overmixing the batter or not incorporating enough air during the creaming process. Be gentle when mixing and follow the steps closely for a light, fluffy texture.
Final Thoughts
Baking this Vanilla Pound Cake is more than just a recipe; it’s an experience that fills your kitchen with warmth and nostalgia. Each slice offers a taste of home, evoking memories of family gatherings and cozy afternoons. The buttery richness and delightful vanilla flavor make it a versatile treat, perfect for any occasion. Whether you enjoy it plain, dressed up with a glaze, or paired with fresh fruit, this cake brings joy to the table. So, roll up your sleeves, embrace the process, and let this Vanilla Pound Cake become a cherished part of your culinary adventures!
A classic Vanilla Pound Cake that is rich, buttery, and perfect for any occasion.
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened (2 sticks)
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
½ cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For a richer flavor, consider adding a teaspoon of almond extract along with the vanilla.
You can also top the cooled cake with a simple glaze made from powdered sugar and milk for added sweetness.
