Vanilla Pound Cake Recipe

This Vanilla Pound Cake Recipe is the definition of classic comfort baking. It’s soft, buttery, and full of rich vanilla flavor that fills the kitchen with warmth. The golden crust gives way to a moist, tender crumb that’s perfect for pairing with coffee, tea, or a scoop of ice cream. This cake is simple to make, yet elegant enough to serve at special occasions or family gatherings. Whether you enjoy it plain, topped with berries, or drizzled with honey, this vanilla pound cake delivers a perfect balance of sweetness and texture that feels homemade in the best way possible.

Why This Recipe Works

A simple, timeless recipe

Pound cake has been loved for generations because it’s easy to prepare and always turns out delicious. This version keeps the process simple while guaranteeing a soft texture and rich flavor. The combination of butter, sugar, and vanilla creates a sweet base, while the milk and eggs give the cake moisture and structure. It’s the kind of recipe you can bake any time without needing special ingredients or tools.

Perfect for every occasion

This cake fits any moment, whether it’s a Sunday brunch, a casual afternoon coffee, or a celebration. It’s simple to prepare, travels well, and tastes even better the next day. You can serve it as is or dress it up with toppings like whipped cream, caramel sauce, or fresh fruit. It’s one of those dependable recipes that every home baker should keep in their collection.

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Ingredients and Substitutions

What you’ll need

To make this vanilla pound cake, gather the following ingredients:

• One and three quarter cups all-purpose flour
• One teaspoon baking powder
• One quarter teaspoon salt
• Three quarters cup unsalted butter, softened to room temperature
• One cup granulated sugar
• Two large eggs
• Two thirds cup whole milk
• One tablespoon vanilla extract

These simple ingredients come together to create a buttery, tender cake with a subtle sweetness that isn’t overpowering. The butter adds richness, the eggs give structure, and the milk ensures the crumb stays moist. The vanilla is the star, bringing warmth and aroma to every slice.

Optional variations

You can easily customize this cake. Add lemon or almond extract for a different twist. Swap a few tablespoons of milk for sour cream or Greek yogurt to give the crumb a richer texture. You can even mix in chocolate chips or swirl in fruit preserves before baking for added flavor. This recipe is flexible enough to adapt to your favorite tastes while maintaining its classic charm.

How to Make Vanilla Pound Cake

Preparing the pan and dry ingredients

Start by preheating your oven to three hundred fifty degrees Fahrenheit. Grease a loaf pan with butter or non-stick spray, making sure the corners are well coated. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. This step helps distribute the leavening agent throughout the batter, ensuring an even rise.

Mixing the batter

In a large mixing bowl, beat the softened butter and sugar together for two to three minutes using a hand or stand mixer until the mixture is pale and fluffy. This creaming step is key for creating the light texture pound cake is known for. Add the eggs one at a time, mixing after each addition until fully combined. Pour in the milk and vanilla extract and mix again until smooth. Add the dry ingredients gradually while mixing on low speed just until the batter is combined. Be careful not to overmix.

Baking and Cooling

Bake to golden perfection

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for sixty to seventy minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil for the last twenty minutes of baking. The cake should be golden on top and slightly pulling away from the sides when done.

Cool before serving

Allow the cake to cool in the pan for fifteen minutes. Use a thin knife or spatula to loosen the edges, then gently remove it from the pan. Transfer the cake to a wire rack and let it cool completely before slicing. This ensures a clean cut and helps preserve the soft texture inside. Once cooled, the cake can be enjoyed right away or stored for later.

Recipe Tips

Bake with precision

Use room temperature ingredients to make mixing easier and achieve a smoother batter. Cream the butter and sugar thoroughly since this step adds air to the batter, helping the cake rise properly. Add the eggs one at a time to maintain the emulsion and prevent curdling. When combining wet and dry ingredients, mix gently to avoid overworking the gluten, which could make the cake dense.

Simple serving ideas

This vanilla pound cake is perfect on its own, but it also pairs beautifully with toppings. Serve it with fresh berries and whipped cream for a light summer dessert or drizzle it with honey and toasted almonds for an elegant touch. For a cozy Canadian winter treat, warm a slice slightly and serve it with ice cream or caramel sauce. For a fruity alternative, try the Easy Triple Berry Dump Cake which offers a similarly comforting homemade flavor with less preparation time.

Storage and Freezing

How to store leftovers

This cake keeps wonderfully well. Store it in an airtight container at room temperature for up to four days, or refrigerate it for up to a week. The flavor actually improves slightly after a day as the vanilla infuses throughout the cake. Keep the container sealed tightly to prevent it from drying out.

Freezing and reheating

Vanilla pound cake freezes beautifully. Slice it into portions, wrap them in plastic wrap, and place in a freezer-safe container or bag. It can be stored in the freezer for up to three months. To thaw, let the slices sit at room temperature for about an hour or reheat gently in the microwave. It even tastes great slightly chilled or frozen with a cup of hot coffee.

Flavor Variations

Easy creative twists

You can easily turn this vanilla pound cake into something new each time you bake it. Add a tablespoon of cocoa powder for a subtle chocolate flavor, or stir in shredded coconut for extra texture. For a fall version, add a pinch of cinnamon or nutmeg. In summer, serve it with fresh peaches or berries for a refreshing dessert.

Perfect for gifting or gatherings

Because this cake keeps so well, it makes an excellent homemade gift. Wrap it in parchment paper and tie with ribbon for a charming presentation. It also slices beautifully for dessert tables, brunch spreads, or holiday gatherings, where it’s always one of the first treats to disappear.

FAQ

Can I use a bundt pan instead of a loaf pan?
Yes, this recipe works beautifully in a bundt pan. The baking time may vary slightly, so start checking for doneness at fifty-five minutes.

Can I make it dairy-free?
You can replace the butter with dairy-free margarine and the milk with almond or oat milk. The texture will remain soft and moist.

Can I glaze the cake?
Yes, you can make a simple glaze by whisking together powdered sugar, milk, and a splash of vanilla. Drizzle it over the cooled cake for a sweet finish.

Conclusion

This Vanilla Pound Cake Recipe is a must-have for anyone who loves simple, classic baking. It’s soft, moist, and full of buttery vanilla flavor that feels both indulgent and comforting. The recipe uses everyday ingredients but delivers bakery-quality results that never disappoint. Whether served plain, topped with fruit, or paired with coffee, this cake is guaranteed to impress your family and guests. It’s easy to make, even easier to love, and a dessert you’ll come back to again and again for its timeless taste and versatility.