If you’ve ever dreamed of baking a cake that feels like a warm hug, then this Easy Vanilla Pound Cake Recipe is exactly what you need in your life. Moist, tender, and packed with rich vanilla flavor, it’s a timeless classic that comes together with surprisingly simple ingredients and straightforward steps. Whether you’re an experienced baker or a kitchen newbie, this pound cake is dependable, delicious, and guaranteed to bring smiles to any table.
Ingredients You’ll Need
The magic of this Easy Vanilla Pound Cake Recipe lies in its simplicity and the harmony of each ingredient. Each component plays an essential role: the butter creates richness and tenderness, sugar adds sweetness and helps with browning, eggs provide structure, and vanilla extract infuses that iconic warm flavor. The flour gives the cake its body, baking powder ensures lightness, salt balances the sweetness, and whole milk keeps the texture soft and moist.
- 1 cup unsalted butter, softened: The cornerstone for moist texture and rich flavor.
- 1 1/2 cups granulated sugar: Sweetness plus helps create that beautiful golden crust.
- 4 large eggs, at room temperature: These bind all ingredients and add natural moisture.
- 2 teaspoons vanilla extract: The heart of the cake’s delicious aroma and flavor.
- 2 cups all-purpose flour: Provides structure to the cake without making it heavy.
- 1/2 teaspoon baking powder: Gives just enough lift for a light crumb.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors.
- 1/2 cup whole milk, at room temperature: Makes the crumb tender and moist.
How to Make Easy Vanilla Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to a cozy 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly and lightly dust it with flour, or simply line it with parchment paper for an easy release. This small step ensures your pound cake comes out perfectly without sticking.
Step 2: Cream Butter and Sugar
Using a mixer, beat the softened butter and sugar together until the mixture turns pale and fluffy—about 3 to 4 minutes. This process incorporates air, which is key to achieving a delicate texture in your pound cake.
Step 3: Add Eggs and Vanilla Extract
One by one, add the eggs to your butter-sugar mixture, beating well after each addition so they blend fully. Then stir in the vanilla extract, which will start filling your kitchen with that inviting vanilla scent that makes homemade cake unforgettable.
Step 4: Whisk Dry Ingredients Separately
In another bowl, sift together the flour, baking powder, and salt. This ensures that your leavening is evenly distributed and helps avoid lumps.
Step 5: Combine Wet and Dry Ingredients Alternating with Milk
Gently fold the dry ingredients into your wet batter in three parts, alternating with milk, beginning and ending with the dry mixture. Mix just until combined to keep the cake tender—overmixing can make it tough.
Step 6: Transfer Batter Into the Pan
Pour the luscious batter into your prepared loaf pan, smoothing the top with a spatula. This sets the stage for an even bake and a lovely finish.
Step 7: Bake Until Perfectly Golden
Bake your cake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. This slow baking ensures the cake is baked through without drying out, developing a golden crust that’s irresistible.
Step 8: Cool Before Slicing
Allow the cake to cool in its pan for 10 minutes before transferring it to a wire rack to cool completely. Patience here helps the cake set perfectly and slicing becomes a breeze.
How to Serve Easy Vanilla Pound Cake Recipe
Garnishes
This pound cake is gorgeous on its own, but a sprinkle of powdered sugar or a dollop of whipped cream takes it to the next level. Fresh berries or a drizzle of homemade berry compote add a refreshing, fruity contrast that complements the vanilla beautifully.
Side Dishes
Serve a slice alongside a cup of coffee or tea for an afternoon treat. For a more decadent experience, pair it with vanilla ice cream or a scoop of creamy mascarpone cheese, which adds richness and balances the sweetness perfectly.
Creative Ways to Present
Try slicing the pound cake thin, then toasting the slices lightly for a crunchy topping on yogurt or dessert parfaits. You can also cube it for a quick trifle or bread pudding, turning your Easy Vanilla Pound Cake Recipe into an array of delightful desserts.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or keep it in an airtight container to maintain moisture. Stored at room temperature, it stays fresh for up to three days, perfect for enjoying a slice each day without losing its charm.
Freezing
This cake freezes wonderfully! Slice it first for easy thawing, then wrap each piece individually in plastic wrap and place in a freezer bag. It will keep well for up to two months, ready to become your go-to dessert anytime.
Reheating
When you’re ready for a cozy slice, let the cake thaw at room temperature or warm it slightly in the microwave for 10-15 seconds to bring back its soft texture and aroma. Simple, quick, and just like fresh-baked.
FAQs
Can I use salted butter instead of unsalted butter?
You can, but reduce or omit the salt in the recipe to avoid oversalting. Unsalted butter gives you more control over the seasoning, which is why it’s preferred in baking.
What if I don’t have whole milk? Can I use something else?
Yes! You can substitute with buttermilk, half-and-half, or even a non-dairy milk alternative like almond or oat milk. Just ensure it’s at room temperature for the best batter consistency.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Adding 1 cup of chocolate chips, chopped nuts, or dried fruits can make your Easy Vanilla Pound Cake Recipe even more exciting. Fold them in after mixing wet and dry ingredients carefully.
How do I know when the cake is done baking?
The most reliable test is inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
Can I double this recipe for a larger cake?
Definitely! Just double the ingredients and bake in a larger pan or two loaf pans. You may need to adjust the baking time—start checking 10 minutes before the original baking duration to avoid overbaking.
Final Thoughts
This Easy Vanilla Pound Cake Recipe is a dependable crowd-pleaser that brightens any day with its tender crumb and comforting vanilla flavor. Once you try it, you’ll understand why it’s a cherished classic in so many kitchens. So grab your mixer, gather those simple ingredients, and treat yourself to a slice of homemade happiness today!
Print
Easy Vanilla Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Vanilla Pound Cake is a classic, moist, and tender cake made with simple ingredients like butter, sugar, eggs, and vanilla extract. Perfect for any occasion, this pound cake features a rich buttery flavor and a soft crumb, baked to golden perfection in a loaf pan. It’s straightforward to prepare and ideal for enjoying with a cup of tea or coffee.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, at room temperature
Dry Ingredients
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
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, about 3-4 minutes, which incorporates air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely before slicing and serving.
Notes
- Make sure all refrigerated ingredients are at room temperature for best results and proper emulsification.
- Do not overmix the batter once the flour is added to keep the cake tender.
- If the top browns too quickly, tent loosely with aluminum foil during the last 15 minutes of baking.
- Store the pound cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
