Simple Vanilla Pound Cake

Name: Simple Vanilla Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon pure vanilla extract; 3 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 cup milk

Highlighted under: Sweet Creations Co.

I love baking, and there's nothing quite as simple and satisfying as a classic vanilla pound cake. This recipe has been my go-to whenever I want a slice of comfort. The rich buttery flavor combined with a hint of vanilla creates a delightful treat perfect for tea time or dessert. I appreciate how this cake requires minimal ingredients, yet the result is a perfectly moist and dense cake that never disappoints. Plus, it's so versatile—you can dress it up with fruits or a drizzle of icing or enjoy it plain with a cup of coffee.

Created by

Imogen Walker

Last updated on 2026-02-01T15:25:36.499Z

When I first tried making a vanilla pound cake, I was surprised by how easy it was and how quickly it became a favorite in my home. The simplicity of mixing together butter, sugar, eggs, and flour creates a foundation that’s not only effortless but also delicious. Over the years, I’ve adjusted my method slightly, allowing the butter to soften completely and creaming it well with sugar for that perfect rise.

The real magic comes when the cake is baked slowly at a moderate temperature. This allows for even cooking, resulting in a moist crumb that pairs perfectly with just about any topping. Don’t underestimate the power of vanilla; using a good quality extract can elevate the flavor significantly!

Why You'll Love This Recipe
The rich, buttery flavor that melts in your mouth
A versatile cake that pairs well with fruits or icing
Perfect for any occasion, from tea time to celebrations

The Importance of Ingredients

In baking, the quality of your ingredients can significantly affect the outcome. Using unsalted butter ensures that you have control over the saltiness of your cake, allowing the cake's natural sweetness and vanilla flavor to shine through. Granulated sugar not only sweetens but also helps achieve the right texture by aerating the batter when creamed with butter.

Eggs serve multiple roles in this pound cake—they provide structure, moisture, and richness. Make sure to use large eggs, as this size is standard in most baking recipes. Additionally, the temperature of your eggs can affect the mixing process; using them at room temperature can yield a smoother batter, which contributes to an even crumb.

Lastly, the role of all-purpose flour is crucial. It provides the structural foundation of the cake. Too much flour can make the cake dense and dry, while too little can make it fragile. I always measure my flour by spooning it into the measuring cup and leveling it off to avoid overpacking.

Baking and Cooling Tips

When baking your pound cake, be sure to preheat your oven thoroughly. An oven thermometer can help you check the accuracy of your oven's temperature. This ensures that the cake rises properly and develops a golden-brown crust. Baking in a dark pan can cause the edges to cook faster, so keep an eye on them to avoid overbaking.

Cooling the cake properly is just as important as baking it well. Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. This resting time allows the cake to set, making it easier to remove without breaking. Leaving it in the pan for too long can make the bottom soggy, so be mindful of timing.

For best results, consider letting your cake cool completely before slicing. This helps the flavors meld and allows for cleaner slices. If you're short on time, refrigerating the cooled cake can help it firm up a bit for easier cutting, especially if you're adding glaze or frosting.

Creative Variations and Serving Suggestions

One of the best aspects of vanilla pound cake is its adaptability. To customize the flavor, you could add citrus zest, such as lemon or orange, for a refreshing twist. Alternatively, mixing in chocolate chips or nuts can provide texture and a different flavor profile. Just make sure to add these ingredients without disturbing the batter too much.

For serving, this cake shines both on its own and as a base for other toppings. Consider serving slices topped with fresh berries and a dollop of whipped cream for an elegant dessert. If you’re feeling indulgent, a warm chocolate ganache poured over each slice can elevate your cake to a decadent level.

To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you wish to extend its shelf life, freezing is a great option. Slice the cake before freezing and use parchment paper to separate the slices for easy access. When you're ready to enjoy, simply thaw at room temperature.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

Cream the butter and sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 5 minutes.

Add eggs and vanilla

Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.

Combine dry ingredients

In a separate bowl, whisk together the flour, salt, and baking powder.

Mix dry ingredients and milk

Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.

Cool and serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra layer of flavor, consider adding a teaspoon of almond extract or some citrus zest to the batter.

Ingredient Substitutions

If you need a dairy-free option, you can substitute the unsalted butter with a plant-based butter alternative. Additionally, for the milk, almond or oat milk work well. Be mindful that these substitutions may slightly alter the flavor profile but can still achieve a tender crumb.

For those watching sugar intake, consider using a sugar alternative like coconut sugar or a granulated sweetener. Adjustments may be needed with baking time and texture, so keep an eye on the cake as it bakes. Look for the same visual cues of a golden color and a toothpick coming out clean.

If you're allergic to eggs, flaxseed meal or applesauce can serve as excellent substitutes. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, letting it sit for 5 minutes to thicken. This will help bind the ingredients and retain moisture.

Troubleshooting Common Issues

If your pound cake is too dense, it may be due to overmixing the batter or using too much flour. Be sure to mix only until combined, especially after adding the dry ingredients. For the flour, remember to measure accurately to prevent adding excess.

A common issue is a cracked top, which can happen if the oven temperature is too high or if the batter is overmixed. Lowering the temperature slightly and watching the bake closely can help achieve an even rise.

If you find your cake is sticking to the pan, it’s essential to properly grease and flour it before adding the batter. For added insurance, you can line the bottom of the pan with parchment paper as well.

Questions About Recipes

→ Can I substitute the butter with something else?

You can use margarine or a butter substitute, but the flavor and texture may vary.

→ How should I store the pound cake?

Store the pound cake in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.

→ Can I freeze the pound cake?

Yes, you can freeze the baked pound cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.

→ What can I serve with pound cake?

Pound cake goes well with fresh fruit, whipped cream, or a drizzle of chocolate or caramel sauce.