If you’ve ever wanted to bake a classic dessert that feels like a warm hug, this Easy Vanilla Pound Cake Recipe is exactly what you need. It’s a wonderfully moist, buttery cake infused with fragrant vanilla that makes it perfect for any occasion, whether it’s a casual afternoon tea or a festive gathering. Simple to prepare yet incredibly satisfying, this cake brings joy with every bite, embodying the essence of comfort in a slice.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the cake’s tender crumb and rich flavor. With just a handful of pantry staples, you’re set to bake a flavorful masterpiece that’s as easy as it is delicious.
- Unsalted butter (1 cup, softened): Provides richness and tenderness to the cake’s texture.
- Granulated sugar (1 1/2 cups): Sweetens the cake and helps create a lovely, light crumb.
- Large eggs (4, room temperature): Add moisture, structure, and richness.
- Vanilla extract (2 teaspoons): Delivers the unmistakable, warm vanilla flavor that defines this recipe.
- All-purpose flour (2 cups): The foundation of the cake—ensures structure and softness.
- Baking powder (1/2 teaspoon): Gives just enough lift for a tender crumb without overpowering the dense pound cake texture.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Whole milk (1/2 cup, room temperature): Adds moisture and helps create that melt-in-your-mouth softness.
How to Make Easy Vanilla Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for an easy release. This prep ensures your cake will come out perfectly shaped every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial because it incorporates air, which helps your pound cake achieve that beautiful, tender crumb.
Step 3: Add Eggs and Vanilla
One at a time, add the room temperature eggs to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract for that signature vanilla warmth that makes this an Easy Vanilla Pound Cake Recipe everyone loves.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning throughout the batter, which will help your cake rise evenly.
Step 5: Combine Wet and Dry Ingredients Alternately with Milk
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk—starting and ending with the dry ingredients. Mix each addition just until incorporated to avoid overworking the batter, which keeps your cake tender.
Step 6: Pour and Bake
Pour the batter into your prepared loaf pan, smoothing the surface gently with a spatula. Bake it in the preheated oven for about 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Step 7: Cool Before Enjoying
Allow the cake to cool in the pan for 10 minutes to set up, then transfer it to a wire rack to cool completely. This step prevents the cake from becoming soggy and helps it hold its shape when sliced.
How to Serve Easy Vanilla Pound Cake Recipe
Garnishes
This pound cake shines on its own, but topping it with fresh berries, a dusting of powdered sugar, or a drizzle of honey elevates its appeal. Whipped cream or a simple glaze made from powdered sugar and lemon juice adds a beautiful finishing touch that pairs beautifully with the vanilla flavor.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or some creamy custard for a comforting dessert experience. Fresh fruit or berry compote also complements the cake’s buttery richness by adding a bright, tart contrast.
Creative Ways to Present
Turn your Easy Vanilla Pound Cake Recipe into a showstopper by slicing it into thin layers for a trifle or layering it with cream and fruit to create a casual yet elegant dessert. You can also cut it into cubes and toast them for a crunchy topping on yogurt or salads for an unexpected treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pound cake tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for about 3 days, perfect for quick snacks or dessert throughout the week.
Freezing
If you want to keep your cake longer, wrap it securely in plastic wrap followed by foil, then place it in a freezer-safe bag or container. Your Easy Vanilla Pound Cake Recipe will maintain its flavor and texture in the freezer for up to 3 months, making it a wonderful make-ahead option.
Reheating
To revive your pound cake, warm a slice in the microwave for about 15 seconds or in a low oven (around 300°F) for 10 minutes. This gives the cake a fresh-out-of-the-oven feel, with the butter and vanilla aroma coming back to life.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but be sure to reduce or omit the added salt in the recipe to avoid an overly salty taste. Unsalted butter gives you more control over seasoning.
What’s the best way to measure flour for this recipe?
For the fluffiest pound cake, spoon the flour into your measuring cup and level it off with a knife instead of scooping it directly from the bag. This prevents packing the flour and keeps the texture light.
Can I substitute milk with a non-dairy alternative?
Absolutely! Unsweetened almond milk, soy milk, or oat milk can be used in place of whole milk without compromising the cake’s texture or flavor.
Why is the batter sometimes dense?
Dense batter can result from overmixing or using cold ingredients. Make sure your butter, eggs, and milk are at room temperature and mix just until combined to maintain a tender crumb.
Can this recipe be made into cupcakes?
Yes! Simply divide the batter into lined muffin tins and reduce the baking time to about 18-22 minutes. Keep an eye on them, and test with a toothpick for doneness.
Final Thoughts
Once you try this Easy Vanilla Pound Cake Recipe, it will quickly become your go-to for baking something that’s both timeless and crowd-pleasing. Its buttery, moist crumb and rich vanilla flavor make every bite a celebration. So, preheat that oven and get ready to fill your kitchen with the wonderful scent of homemade comfort—you won’t regret it!
Print
Easy Vanilla Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic and moist Easy Vanilla Pound Cake recipe that combines butter, sugar, eggs, and vanilla to create a rich and tender dessert. Perfect for afternoon tea or as a base for fruit toppings and whipped 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, which usually takes about 3-4 minutes. This step helps to incorporate air for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Then mix 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: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients. Mix only until just combined to avoid overmixing and toughening the cake.
- Pour Batter: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Let the pound cake cool in the pan for about 10 minutes. Then remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients to ensure an even batter and proper rise.
- Do not overmix the batter once the flour is added to keep the cake tender.
- You can add a glaze or dust with powdered sugar once cooled for extra sweetness.
- Store the cake wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
