Easy Vanilla Pound Cake – Buttery, Moist & Perfect Every Time

Easy Vanilla Pound Cake is a timeless classic — rich, dense, and deeply satisfying with its golden crust and soft, buttery crumb. Known for its simplicity and elegance, pound cake has been a staple in Southern kitchens and holiday tables for generations.

This version keeps the traditional charm but simplifies the process for home bakers. With a focus on real butter, pure vanilla, and pantry staples, it delivers outstanding flavor and texture with minimal fuss. Whether enjoyed plain, glazed, or topped with berries and cream, it’s always a reliable favorite.

Ingredients Overview

Pound cake’s magic lies in the balance of a few simple ingredients. Here’s how each one contributes to the perfect bake:

Butter

• Unsalted Butter: Adds rich flavor and moisture. Room temperature butter creams better and creates a finer crumb.

• Tip: Use high-quality butter since it’s the star of the flavor profile.

Sugar

• Granulated Sugar: Provides sweetness and structure. Creaming it with butter introduces air, giving the cake lift.

Eggs

• Large Eggs: Essential for structure and richness. Pound cake uses more eggs than typical cakes for a velvety finish.

• Tip: Bring eggs to room temperature for best incorporation.

Flour

• All-Purpose Flour: Creates the perfect balance between sturdy and tender.

• Cake Flour Alternative: For a softer texture, substitute 1 cup cake flour for every 1 cup all-purpose flour if preferred.

Milk or Cream

• Whole Milk or Heavy Cream: Adds moisture and enhances the richness.

• Buttermilk Option: Adds a subtle tang and tenderness.

Vanilla

• Pure Vanilla Extract: Essential for deep flavor. Avoid imitation if possible.

• Vanilla Bean Paste: Can be used for a more intense flavor and visual flecks.

Baking Powder & Salt

• Baking Powder: Gives a gentle lift, especially helpful in this easy modern variation.

• Salt: Balances the sweetness and enhances flavor.

Step-by-Step Instructions

1. Prep Your Ingredients and Oven

• Preheat oven to 325°F (163°C).

• Grease and flour a 9×5-inch loaf pan or line with parchment paper.

• Ensure butter and eggs are at room temperature.

2. Cream the Butter and Sugar

• In a large mixing bowl or stand mixer, beat:

  • 1 cup (2 sticks) unsalted butter

  • 1½ cups granulated sugar

Cream for 4–5 minutes until light, fluffy, and pale.

3. Add Eggs One at a Time

• Add 4 large eggs, one at a time, beating well after each addition.

• Scrape down sides of bowl as needed.

4. Incorporate Vanilla

• Add:

  • 1 tbsp pure vanilla extract

  • (Optional: ½ tsp almond extract for added depth)

Mix to combine.

5. Alternate Dry and Wet Ingredients

• In a separate bowl, whisk together:

  • 2 cups all-purpose flour

  • 1½ tsp baking powder

  • ½ tsp salt

• Slowly add dry ingredients to the butter mixture in 3 batches, alternating with:

  • ½ cup whole milk or heavy cream

Start and end with flour mixture. Mix just until combined — don’t overmix.

6. Bake

• Pour batter into prepared pan and smooth the top.

• Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips, Variations & Substitutions

• Don’t Overbake: Start checking at 60 minutes — pound cake should be golden and slightly springy.

• Room Temperature Ingredients: Crucial for a smooth, even batter.

• Extra Moisture: Swap half the milk for sour cream or yogurt.

• Lemon-Vanilla Twist: Add 1 tbsp lemon zest for bright citrus notes.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend with xanthan gum.

• Add-Ins:

  • Mini chocolate chips

  • Toasted nuts

  • Blueberries or diced peaches (fold in gently before baking)

Serving Ideas & Occasions

Vanilla pound cake is wonderfully versatile. Serve it:

• Plain or Lightly Glazed for afternoon tea

• With Fresh Berries & Whipped Cream for dessert

• Toasted with Butter for breakfast

• Topped with Ice Cream for a sundae-style treat

• Sliced Thin for Trifles or layered parfaits

Perfect for:

• Holiday gatherings

• Potlucks

• Picnics

• Birthday brunches

• Gift-giving (wrap in parchment and twine!)

Nutritional & Health Notes

While this cake is a treat, it’s made with wholesome ingredients and no artificial flavors. A slice offers indulgence in a simple, satisfying form.

Per slice (1 of 10):

• Calories: ~370

• Fat: ~20g

• Carbs: ~40g

• Protein: ~5g

• Sugar: ~26g

To make it lighter:

• Use low-fat milk

• Cut back on sugar by ¼ cup (cake will still be sweet)

• Try replacing some butter with Greek yogurt (for a lighter texture)

FAQs

Q1: Can I make this ahead of time?

A1: Yes! It stores beautifully. Wrap tightly and store at room temperature for up to 3 days, or refrigerate for 5 days.

Q2: Can I freeze vanilla pound cake?

A2: Absolutely. Wrap whole or sliced pound cake in plastic and foil, then freeze up to 3 months. Thaw at room temperature.

Q3: Why is my pound cake dense or dry?

A3: Overmixing or overbaking are the usual culprits. Be sure to measure flour correctly and check for doneness early.

Q4: Can I use a bundt pan instead?

A4: Yes — double the recipe and bake in a 10–12 cup bundt pan for 70–80 minutes. Grease well to avoid sticking.

Q5: How can I add a glaze?

A5: Mix 1 cup powdered sugar with 2 tbsp milk and 1 tsp vanilla for a simple vanilla glaze. Drizzle over cooled cake.

Q6: Can I use vanilla bean instead of extract?

A6: Yes. Use 1 vanilla bean, split and scraped, for intense flavor and visual specks throughout the cake.

Q7: Is this the same as a traditional pound cake?

A7: Traditional pound cakes use 1 pound each of butter, sugar, flour, and eggs. This modern version is scaled down for convenience but keeps the same richness and texture.

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