If you’re looking to bake up a timeless cake that’s always a hit, look no further than this EASY VANILLA POUND CAKE RECIPE. It’s everything you love about classic pound cake: buttery, rich, golden, and infused with the warm coziness of pure vanilla. Whether you’re a baking pro or just starting to explore the world of sweets, this recipe delivers foolproof results and irresistible flavor with every single slice.

EASY VANILLA POUND CAKE RECIPE - Recipe Image

Ingredients You’ll Need

The best bakes start with the simplest ingredients, and this cake is proof that less really is more! Each item on the list works its magic to give your pound cake that treasured crumb, gorgeous color, and comforting vanilla taste. Here’s what you’ll need, with a tip for each:

Butter (½ cup, room temperature): Adds unbeatable richness and a moist crumb – make sure it’s softened for extra fluffiness.
Shortening (½ cup): Helps create that classic, tender pound cake texture while keeping the cake airy.
Sugar (2 cups): Sweetens every bite and also helps the cake brown beautifully as it bakes.
Eggs (4, room temperature): Bind everything together and add even more richness – let them come to room temp for best results.
Vanilla extract (2-3 tsp): The soul of this cake! Don’t skimp; good vanilla makes the whole dessert sing.
All-purpose flour (3 cups): Gives structure and body while keeping the crumb soft and melt-in-your-mouth tender.
Baking soda (½ tsp): Gives the cake just the right lift without overpowering its classic density.
Salt (½ tsp): Balances the sweetness and brings out the nuance in the vanilla flavor.
Buttermilk (1 cup, room temperature): The secret to incredible tenderness and a subtle tang that keeps you coming back for another slice.

How to Make EASY VANILLA POUND CAKE RECIPE

Step 1: Prep Your Pan and Oven

Start by generously greasing and flouring a tube or bundt pan. This is your insurance policy for that picture-perfect release, ensuring all those golden curves stay intact. Go ahead and preheat your oven to 325°. Give your pan some love; it’ll pay off when you flip out the cake later!

Step 2: Sift Dry Ingredients

In a medium bowl, sift together your flour, baking soda, and salt. This simple step keeps your cake nice and light while guaranteeing even distribution of your rising agents and seasoning, so each slice tastes just right.

Step 3: Cream Butter, Shortening, and Sugar

In a large mixing bowl, cream the butter, shortening, and sugar together until the mixture turns pale and fluffy. This airiness is what gives your pound cake that irresistible melt-in-your-mouth texture. Don’t rush this step—let the mixer do its work for several minutes!

Step 4: Add Eggs One at a Time

Beat in the eggs one at a time, letting each yolk blend in before adding the next. You want them fully combined, but don’t overmix. This patient addition keeps your batter smooth and sets the base for an even crumb.

Step 5: Stir in the Vanilla

With the eggs blended in, add your vanilla extract. This is where the EASY VANILLA POUND CAKE RECIPE really comes to life—inhale deeply, because that warm, sweet aroma is pure happiness! Stir just until combined.

Step 6: Alternate Dry Ingredients and Buttermilk

With your mixer on low, add the sifted flour mixture and buttermilk in alternating batches, starting and ending with the flour. This easy method keeps the batter from becoming overworked, ensuring a delicate texture. Scrape the bowl as you go to keep everything incorporated.

Step 7: Pour and Bake

Pour the batter into your prepared pan, filling it about two-thirds full. If you have a little extra, make cupcakes! Bake for 1 hour to 1 hour and 15 minutes, until a toothpick comes out clean and the cake has a golden, gentle dome.

Step 8: Cool and Release

Let the cake cool in the pan for 10 to 12 minutes—just enough time to set but not stick. Then, invert onto a rack and let cool completely before slicing. Patience here is key for perfect presentation!

How to Serve EASY VANILLA POUND CAKE RECIPE

Garnishes

An EASY VANILLA POUND CAKE RECIPE is like a blank canvas for your favorite toppings. Dust it with powdered sugar for an elegant finish, glaze it with a drizzle of vanilla or lemon icing, or pile on fresh seasonal berries for a pop of color and juicy flavor. Even a dollop of whipped cream works wonders!

Side Dishes

This cake pairs beautifully with a scoop of classic vanilla or fruity sorbet, a little bowl of chocolate ganache for dipping, or even a tangy yogurt parfait on the side. For afternoon tea, it’s fantastic with fresh strawberries and a steaming mug of your favorite brew.

Creative Ways to Present

Try slicing and layering with berry compote for a festive trifle, cutting into cubes for skewers with fruit, or toasting slices gently and spreading with sweet butter. For parties, cupcakes made from leftover batter are a delightful handheld treat!

Make Ahead and Storage

Storing Leftovers

Leftovers of your EASY VANILLA POUND CAKE RECIPE keep well at room temperature in a tightly sealed container for up to 3 days—just be sure it’s completely cooled before storing to maintain that gorgeous crumb.

Freezing

If you want to plan ahead (or savor every last bite later), this cake freezes like a dream. Wrap tightly in plastic and foil, then slide into a freezer bag for up to 2 months. Thaw at room temperature and it’ll taste freshly baked.

Reheating

To refresh a slice (or several), pop them in a low oven for a few minutes or microwave for just 10–15 seconds. This wakes up the flavors and brings back the cake’s tender texture.

FAQs

Can I use only butter instead of mixing with shortening?

Yes! You can use all butter for an even richer cake, but the mix of butter and shortening gives a truly classic texture—moist yet still light and tender.

What pan works best for this recipe?

A tube or bundt pan is ideal for this EASY VANILLA POUND CAKE RECIPE, but you can also make it in loaf pans or as cupcakes—just adjust the bake time as needed.

Why do the eggs and buttermilk need to be room temperature?

Room temperature ingredients blend more evenly, helping your cake rise better and bake up fluffy. Cold eggs or buttermilk can cause the batter to curdle or bake unevenly.

Can I add extras like chocolate chips or fruit?

Absolutely! Stir in chocolate chips, blueberries, or chopped nuts right at the end for a playful twist on the classic—a fun way to customize the EASY VANILLA POUND CAKE RECIPE.

How do I know when the pound cake is done?

The cake is finished when a skewer or toothpick inserted in the center comes out clean, and the top is golden with a slight dome. Don’t overbake, as this can dry it out.

Final Thoughts

This EASY VANILLA POUND CAKE RECIPE is so close to my heart—I hope you’ll fall in love with its comforting flavor and pillowy crumb just like I did. Whether for special celebrations or everyday indulgence, every slice is pure joy. Give it a try and make it your own family classic!

EASY VANILLA POUND CAKE RECIPE

★★★★★

5.2 from 30 reviews

Author: Zoe
Total Time: 1 hour 35 minutes
Yield: 1 10-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

This easy vanilla pound cake recipe is a classic dessert that is simple to make and always a crowd-pleaser. With a rich buttery flavor and a moist crumb, this cake is perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients:

1/2 cup butter, room temperature
1/2 cup shortening
2 cups sugar
4 eggs, room temperature
2–3 tsp vanilla extract
1 cup buttermilk, room temperature

Instructions

Prep Pan: Grease and flour a tube or bundt pan. Preheat oven to 325°F.
Mix Dry Ingredients: Sift together flour, baking soda, and salt; set aside.
Cream Butter and Sugar: In a mixing bowl, cream together shortening, butter, and sugar until light and fluffy.
Add Eggs and Vanilla: Beat in eggs one at a time until well incorporated. Mix in vanilla extract.
Incorporate Dry Ingredients: Gradually add the flour mixture and buttermilk to the wet ingredients, alternating between the two. Be careful not to overmix.
Bake: Pour the batter into the prepared pan, filling it 2/3 full. Bake at 325°F for 1 to 1 1/4 hours.
Cool and Serve: Allow the cake to cool in the pan for 10-12 minutes before removing and serving.

Notes

You can also make cupcakes with any extra batter by adjusting the baking time accordingly.
For added flavor, you can top the pound cake with a simple glaze or dust with powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American