If you have a soft spot for classic desserts that feel like a warm hug from your childhood, you’re going to adore this Easy Vanilla Pound Cake Recipe. It’s the kind of cake that balances simplicity and indulgence perfectly, boasting a tender crumb, buttery richness, and the unmistakable aroma of pure vanilla. Whether you’re baking for a casual afternoon treat or a special occasion, this pound cake offers timeless comfort in every slice.
Ingredients You’ll Need
Getting the ingredients right for this cake is surprisingly straightforward, yet each one plays a vital role in building that delightful flavor and texture you’ll crave. The components are basic pantry staples, but together they create a sublime pound cake base that’s moist, tender, and beautifully golden.
- 1 cup unsalted butter, softened: Creaming the butter is key to a light and fluffy texture that melts in your mouth.
- 1 1/2 cups granulated sugar: Adds sweetness and works with the butter to create the cake’s tender crumb.
- 4 large eggs, at room temperature: Eggs provide structure and richness, helping the cake rise perfectly.
- 2 teaspoons vanilla extract: This gives the cake its signature warm, fragrant flavor—don’t skimp here!
- 2 cups all-purpose flour: The foundation of the cake, ensuring it holds together with just the right density.
- 1/2 teaspoon baking powder: Helps the cake lift, making it light rather than dense.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1/2 cup whole milk, at room temperature: Adds moisture for a tender crumb and a soft finish.
How to Make Easy Vanilla Pound Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and preparing a 9×5-inch loaf pan by greasing it thoroughly and dusting with flour, or lining with parchment paper. This step ensures your pound cake will come out without a hitch, keeping those perfect edges intact.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar for about 3 to 4 minutes until the mixture turns light and fluffy. This step is crucial for building that silky texture that makes the cake so irresistible.
Step 3: Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition to keep the batter smooth and homogenous. Stir in the vanilla extract to infuse the cake with its signature aroma.
Step 4: Mix Dry Ingredients Separately
Whisk together the flour, baking powder, and salt in a separate bowl. This distributes the leavening agent evenly and prevents clumps in your batter.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, starting and finishing with the dry ingredients. Mix gently just until everything comes together to avoid overworking the batter, which keeps the cake tender.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula for even baking. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean—this is your best test for doneness.
Step 7: Cooling Time
Let the cake cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely. This step helps maintain the cake’s moist texture and ensures clean slices.
How to Serve Easy Vanilla Pound Cake Recipe
Garnishes
You can keep the serving simple with a dusting of powdered sugar or get creative by adding fresh berries, a drizzle of melted chocolate, or a dollop of whipped cream to elevate each slice.
Side Dishes
This pound cake pairs wonderfully with a scoop of vanilla ice cream or a side of lemon curd, adding a burst of fruitiness that balances the rich vanilla flavor.
Creative Ways to Present
Consider slicing into thick wedges for an informal tea party or cut into smaller cubes to soak up syrup or liqueur for a grown-up dessert. Layer it with fresh fruit and mascarpone for a quick trifle everyone will love.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap to preserve moisture and keep it fresh at room temperature for up to three days. This simple step keeps that delicate softness intact.
Freezing
For longer storage, tightly wrap the cake in plastic wrap and then foil before freezing. It will keep well for up to three months and thaw beautifully without losing its flavor or texture.
Reheating
If you prefer your pound cake warm, gently reheat slices in the microwave for 15-20 seconds or briefly toast them to bring back the freshly baked feeling and aroma.
FAQs
Can I substitute butter with oil in this Easy Vanilla Pound Cake Recipe?
Butter is essential here for the characteristic pound cake flavor and texture, but you can substitute with an equal amount of oil if needed; just note the texture may be slightly denser.
Why do the eggs need to be at room temperature?
Room temperature eggs blend more evenly into the batter, ensuring better emulsion and a smoother, more tender cake crumb.
Can I use a bundt pan instead of a loaf pan?
Absolutely! Just be aware that baking times may vary slightly, so check for doneness around the 50-minute mark using a toothpick test.
Is this recipe suitable for beginners?
Yes! The Easy Vanilla Pound Cake Recipe is straightforward with clear steps, making it perfect for bakers of all skill levels looking to make a classic cake.
How can I make this cake extra moist?
Adding the milk alternated with dry ingredients helps keep moisture in; make sure not to overmix and avoid overbaking to maintain the soft texture.
Final Thoughts
This Easy Vanilla Pound Cake Recipe is a treasure you’ll want to keep on hand for any baking occasion. It’s comforting, reliable, and just downright delicious. So grab your ingredients, bake a batch, and share this classic treat with friends or family—you’ll be making memories one slice at a time!
Print
Easy Vanilla Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Vanilla Pound Cake is a classic, moist, and buttery dessert perfect for any occasion. Made with simple ingredients like butter, sugar, eggs, and vanilla, this cake offers a tender crumb and rich vanilla flavor. It’s baked in a loaf pan to create perfect slices that pair wonderfully with tea, coffee, or a scoop of ice cream.
Ingredients
Cake 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
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, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes and is important for incorporating air to give the cake a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract to infuse the batter with its classic flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Transfer Batter to Pan: Pour the smooth batter into the prepared loaf pan and smooth the top evenly to ensure uniform baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes after baking. Then transfer it onto a wire rack to cool completely before slicing, which prevents the cake from becoming soggy.
Notes
- Using room temperature ingredients (eggs and milk) helps create a smooth batter and ensures even baking.
- Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
- You can substitute whole milk with buttermilk for a slightly tangy flavor and tender crumb.
- Store the pound cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional: Dust the cooled cake with powdered sugar for an attractive finish.
