Few things beat the simple pleasure of a homemade Easy Vanilla Pound Cake. With its buttery crumb, classic vanilla aroma, and golden-brown crust, this cake is perfect for everything from casual coffee breaks to celebratory gatherings. Whether you’re a seasoned baker or just starting out, you’ll love how effortless it is to create this timeless treat—plus, the results are always crowd-pleasing!

Easy Vanilla Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Easy Vanilla Pound Cake serves a delicious purpose, working together to create that rich, moist texture and beloved vanilla flavor. You don’t need anything fancy—just a handful of kitchen staples that truly let the vanilla shine.

Unsalted butter (1 cup, softened): The foundation for a rich, tender crumb and irresistible flavor.
Granulated sugar (1 1/2 cups): Sweetens the cake and helps create that wonderfully crisp exterior.
Large eggs (4, at room temperature): Essential for structure and a velvety, cohesive batter.
Vanilla extract (2 teaspoons): The star of the show, adding warmth and depth to every bite.
All-purpose flour (2 cups): Provides the perfect structure for a soft, sliceable cake.
Baking powder (1/2 teaspoon): Lifts the batter just enough for a beautifully domed loaf.
Salt (1/4 teaspoon): Enhances the flavors and balances the sweetness.
Whole milk (1/2 cup, at room temperature): Adds moisture and keeps the crumb luxuriously soft.

How to Make Easy Vanilla Pound Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or, for extra insurance against sticking, line it with parchment paper. This little step makes all the difference when it comes time to unmold your perfect pound cake.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and almost pale in color. This usually takes about 3 to 4 minutes and is key for that signature pound cake texture.

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition so the batter is smooth and cohesive. Stir in the vanilla extract, taking a moment to appreciate the fragrant aroma—it’s the heart of your Easy Vanilla Pound Cake.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures all the dry ingredients are evenly distributed, preventing clumps and promoting a uniform rise.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture, alternating with the whole milk. Start and finish with the dry ingredients, mixing gently after each addition until just combined. Take care not to overmix—this helps keep your cake tender and moist.

Step 6: Fill the Pan

Pour the batter into your prepared loaf pan and smooth the top with a spatula. The batter will be thick, which is exactly what you want for a dense yet soft pound cake.

Step 7: Bake

Place your loaf pan in the preheated oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 8: Cool and Enjoy

Allow the cake to cool in the pan for about 10 minutes, then gently transfer it to a wire rack to cool completely. This resting time lets the flavors develop fully and makes slicing a breeze.

How to Serve Easy Vanilla Pound Cake

Garnishes

The beauty of Easy Vanilla Pound Cake is its versatility—dress it up or down! Try a light dusting of powdered sugar, a drizzle of vanilla glaze, or a handful of fresh berries. For an extra-special touch, a dollop of whipped cream or a scoop of ice cream takes it over the top.

Side Dishes

This cake pairs wonderfully with a hot cup of coffee or tea, or alongside a vibrant fruit salad for a fresh contrast. For a brunch spread, serve it with lemon curd, yogurt, or even a spoonful of homemade jam.

Creative Ways to Present

For a fun twist, use a cookie cutter to shape slices for dessert platters or layer cubes of pound cake with fruit and cream for a stunning parfait. You can even toast slices lightly and serve with melted chocolate for a decadent treat.

Make Ahead and Storage

Storing Leftovers

Keep your Easy Vanilla Pound Cake fresh by wrapping any leftovers tightly in plastic wrap or storing in an airtight container at room temperature. It will stay moist and delicious for up to 3 days—if it lasts that long!

Freezing

To freeze, wrap the entire loaf or individual slices in plastic wrap, then in aluminum foil or a freezer-safe bag. It keeps beautifully in the freezer for up to 2 months. Just thaw at room temperature when you’re ready to enjoy.

Reheating

If you love warm cake, pop a slice in the microwave for about 10–15 seconds. For a crisp edge, toast a slice in the oven or toaster oven for a few minutes and savor that freshly-baked feel.

FAQs

Can I use salted butter instead of unsalted?

Absolutely! If you only have salted butter, simply reduce the added salt in the recipe by half. Your Easy Vanilla Pound Cake will still taste fantastic.

What if I don’t have whole milk?

Feel free to substitute with 2% milk or even half-and-half for a richer crumb. Non-dairy milk can work in a pinch, though the flavor and texture may vary slightly.

How do I know when my pound cake is done?

The top should be golden and a toothpick inserted into the center should come out clean or with a few moist crumbs. If it’s still wet, give it another 5–10 minutes and check again.

Can I add other flavors or mix-ins?

Definitely! Lemon zest, almond extract, or a handful of chocolate chips can all add a fun spin to your Easy Vanilla Pound Cake. Just be careful not to overload the batter with too many extras.

Why is my cake dense or dry?

This often happens from overmixing the batter or overbaking the cake. Mix until just combined, and check your cake a few minutes before the timer goes off to ensure it stays moist and tender.

Final Thoughts

If you’re looking for a truly classic, foolproof dessert, give this Easy Vanilla Pound Cake a try. It’s the kind of recipe you’ll want to make again and again—and I promise, every slice is pure comfort. Happy baking!

Easy Vanilla Pound Cake Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Easy Vanilla Pound Cake recipe yields a moist, buttery, and tender cake with a classic vanilla flavor. Perfect for tea time or dessert, it requires simple ingredients and straightforward steps, making it an ideal treat for both novice and experienced bakers.

Ingredients

Scale

Basic 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

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes using a hand or stand mixer on medium speed.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract for added flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and finish with the dry ingredients, mixing gently until just combined to avoid overmixing and toughening the cake.
Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the surface evenly using a spatula.
Bake: Bake the cake in the preheated oven for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Ensure all ingredients, especially eggs and milk, are at room temperature for better batter consistency and rise.
Do not overmix the batter once the flour is added to maintain a tender crumb.
Testing doneness with a toothpick is critical to prevent under or overbaking.
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a richer flavor, consider adding a teaspoon of almond extract along with vanilla.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American