Vanilla Pound Cake Recipe
If you’re looking for a dessert that never fails to make everyone swoon, Vanilla Pound Cake is here to deliver pure nostalgia in every buttery, fragrant slice. Picture this: golden edges, a tender crumb, and the irresistible scent of vanilla perfuming your kitchen. This classic recipe is as perfect with fresh berries as it is enjoyed all on its own, making it a staple you’ll return to time and again. If you love simple, homey baking that feels like a treat straight from Grandma’s kitchen, this Vanilla Pound Cake is bound to become your new favorite.
Ingredients You’ll Need
One of the best things about making Vanilla Pound Cake is how approachable the ingredient list is. Each component works its quiet magic behind the scenes, coming together to create that signature dense-yet-tender crumb and comforting, familiar flavor.
- All-purpose flour: The sturdy base that provides structure to your cake, keeping it beautifully sliceable yet soft.
- Baking powder: Just enough to give the pound cake a gentle lift so it isn’t too heavy.
- Salt: Balances out all the sweetness and enhances the flavors, so don’t skip it!
- Unsalted butter (softened to room temperature): Essential for rich flavor and that classic pound cake texture; softening helps it cream perfectly with the sugar.
- White sugar: Creates sweetness and, when creamed with butter, makes those gorgeous fine crumbs in every bite.
- Whole milk: Adds moisture, guaranteeing a delightfully tender cake instead of one that feels dry or crumbly.
- Large eggs: These bind everything together and give structure, while contributing to the cake’s moistness.
- Vanilla extract: The showstopper flavor that transforms this from a simple cake to a Vanilla Pound Cake worth writing home about.
How to Make Vanilla Pound Cake
Step 1: Prep the Pan and Oven
First things first, preheat your oven to 350°F to ensure it’s up to temperature when you’re ready to bake. Give your loaf pan a good coat of nonstick cooking spray, getting into all the corners, so your Vanilla Pound Cake releases effortlessly later.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your all-purpose flour, baking powder, and salt. This quick step ensures everything is evenly distributed and makes combining later a breeze.
Step 3: Cream Butter and Sugar
Using a hand mixer, beat the softened butter with white sugar in a large bowl until the mixture looks creamy and pale. This process takes about 2-3 minutes and is the secret to that irresistible cake crumb.
Step 4: Add Eggs, Milk, and Vanilla
Crack in those eggs one at a time, then pour in your whole milk and vanilla extract. Mix just until combined for a smooth, luscious batter that forms the flavor backbone of your Vanilla Pound Cake.
Step 5: Combine Wet and Dry Ingredients
With your mixer on low, add the dry flour mixture to the wet ingredients. Be gentle and mix until just combined — over-mixing can make your cake tough. Pour batter into your prepared loaf pan and smooth out the top with a spatula.
Step 6: Bake to Perfection
Bake in the center of your oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Watch the top in the final 20 minutes; cover loosely with foil if it’s getting too brown.
Step 7: Cool and Release
Let your Vanilla Pound Cake cool in the pan for 15 minutes. Run a thin knife around the edges, gently free the bottom, and transfer to a wire rack so it cools completely before slicing. Pat yourself on the back — your kitchen smells amazing!
How to Serve Vanilla Pound Cake
Garnishes
Dress up each slice with a dusting of powdered sugar, a drizzle of simple glaze, or even a few curls of white chocolate for extra decadence. Fresh berries and a dollop of whipped cream are always crowd-pleasers with Vanilla Pound Cake.
Side Dishes
Pair it with a bowl of seasonal fruit, a scoop of vanilla ice cream, or a mug of hot tea or coffee for a perfectly balanced treat. Vanilla Pound Cake also tastes fantastic alongside lemon curd or fruit preserves.
Creative Ways to Present
Try turning leftover slices into an elegant dessert trifle layered with cream and berries, or toast slices lightly for a warm, crispy twist. You can even cut the loaf into cubes and serve as part of a dessert fondue platter.
Make Ahead and Storage
Storing Leftovers
Once completely cool, wrap your Vanilla Pound Cake tightly in plastic wrap or store it in an airtight container. It will keep beautifully at room temperature for up to 3 days on your countertop.
Freezing
For longer storage, slice the cake and wrap individual pieces tightly before placing them in a freezer-safe bag. Freeze for up to 3 months. Thaw slices at room temperature whenever you’re ready for a treat that’s as fresh as day one.
Reheating
If you love warm cake, pop a slice into the microwave for 10-15 seconds, or toast gently in a toaster oven. This brings out the buttery aroma and makes the outside slightly crisp — irresistible!
FAQs
Can I use low-fat milk instead of whole milk?
You can, but whole milk adds extra moisture and richness to Vanilla Pound Cake. If you must substitute, be aware the texture may turn out slightly less tender.
Why did my pound cake sink in the middle?
This might happen if the cake was underbaked or the batter was over-mixed. Make sure to bake until a toothpick comes out clean and mix only until just combined.
What’s the best way to get the cake out of the pan?
Let the cake cool for about 15 minutes, run a knife around the edges and bottom, then gently turn it out onto a rack. This keeps the Vanilla Pound Cake from breaking apart.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Fold them into the batter just before pouring into the pan, but keep amounts modest so the cake stays moist and doesn’t get too dense.
How do I know when my Vanilla Pound Cake is baked through?
Test with a toothpick in the center; it should come out clean or with a few moist crumbs. Also, the top will be golden and the sides will start pulling away from the pan.
Final Thoughts
I hope you feel just as excited to bake this Vanilla Pound Cake as I do every time I whip one up! It’s comfort food at its finest, perfect for celebrations or for making any day a little more special. Give it a try, and let the simple magic of vanilla and butter brighten your kitchen!
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Vanilla Pound Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf cake 1x
- Diet: Vegetarian
Description
This Easy Vanilla Pound Cake recipe yields a moist and tender cake with a rich vanilla flavor. Perfect for any occasion, this simple yet delicious cake is sure to become a favorite.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- ¾ cup unsalted butter, softened
- 1 cup white sugar
- ⅔ cup whole milk
- 2 large eggs
- 1 Tbsp vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F and spray a loaf pan with nonstick cooking spray.
- Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until smooth and creamy.
- Add Wet Ingredients: Mix in eggs, milk, and vanilla extract.
- Combine Wet and Dry: Gradually add dry ingredients to the wet mixture and mix until just combined.
- Bake: Transfer batter to the loaf pan and bake for 60-70 minutes. Cover with foil during the last 20 minutes to prevent over-browning.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added flavor, you can top the cake with a simple vanilla glaze or dust with powdered sugar.
- This pound cake is delicious served with fresh berries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Vanilla Pound Cake, Pound Cake Recipe, Easy Pound Cake
