There’s something deeply comforting about a classic vanilla pound cake. It ranks as cherished in many families.
Derived from the traditional European pound, which gets its name from the original recipe using a pound each of butter, sugar, eggs, and flour, the modern version has evolved but still retains that rich, buttery flavor and dense, moist crumb that define it.
Vanilla pound cake is versatile enough to be enjoyed on its own with a cup of tea or coffee, yet it can also serve as a base for more elaborate desserts.
Its subtle sweetness and aromatic vanilla make it a favorite for both casual gatherings and formal occasions. Today, I’m sharing my take on this timeless dessert, with a few tips and tricks to elevate your baking game.
What Is Vanilla Pound Cake?
Vanilla pound cake is a traditional cake that gets its name from the classic ratio of one pound each of butter, sugar, eggs, and flour.
This simple recipe produces a dense, rich cake with a tender crumb, making it an ideal choice for various occasions. The subtle vanilla flavor adds a comforting touch to its buttery goodness.
How To Prepare Vanilla Pound Cake?
Recipe Overview
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Equipment:
- Large mixing bowls,
- measuring cups and spoons,
- electric mixer,
- loaf pan,
- cooling rack
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
How To Make Vanilla Pound Cake
1. Grease and flour: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. This will help prevent sticking and ensure a clean release.
2. Cream the butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, contributing to the cake’s tender texture.
3. Add eggs one at a time: Beat in eggs one at a time, scraping down the sides of the bowl after each addition. Make sure each egg is fully incorporated before adding the next.
4. Stir in vanilla: Stir in the pure vanilla extract for a burst of flavor.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gently combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to a tough cake, so resist the urge to overbeat.
7. Pour batter into pan: Pour the batter into the prepared loaf pan.
8. Bake until golden brown: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to prevent overbaking.
9. Cool completely: Let the cake cool completely in the pan before transferring it to a wire rack. This allows the cake to set and prevents crumbling.
Nutrition Facts Vanilla Pound Cake
Calories: 400
Fat: 25g
Carbohydrates: 45g
Protein: 7g
Special Note
For a richer flavor, consider using European-style butter with a higher fat content. You can also experiment with different extracts, such as almond or lemon, to add a unique twist to your pound cake.
To enhance the cake’s moistness, wrap it tightly in plastic wrap and store it at room temperature for a day or two before serving.
Why Is Pound Cake Good?
Pound cake is cherished for its rich, buttery flavor and simple, comforting texture. The straightforward combination of basic ingredients butter, sugar, eggs, and flour creates a cake with a dense yet tender crumb that’s both satisfying and versatile.
Its modest preparation allows the natural flavors to shine through, making it a beloved choice for any occasion.
Whether enjoyed plain or dressed up with toppings, pound cake delivers timeless comfort and indulgence in every bite.
Conclusion
In the world of baking, few treats rival the pure joy of a perfectly baked vanilla pound cake. This recipe stands out for its use of simple, high-quality ingredients, resulting in a cake that’s both nostalgic and universally loved.
Each slice delivers a harmonious blend of buttery richness and sweetness, with a moist, tender crumb that pairs wonderfully with your favorite beverages or shines on its own.
Its versatility allows for a range of adaptations to suit various occasions or personal tastes think about adding a glaze, fresh fruit, or a sprinkle of powdered sugar to enhance your cake further.
Embrace the classic simplicity of this dessert, and savor the enduring delight of a homemade vanilla pound cake.
Vanilla Pound Cake
Equipment
- Large mixing bowls
- Measuring cups and spoons
- electric mixer,
- loaf pan,
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Grease and flour: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. This will help prevent sticking and ensure a clean release.
- Cream the butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, contributing to the cake’s tender texture.
- Add eggs one at a time: Beat in eggs one at a time, scraping down the sides of the bowl after each addition. Make sure each egg is fully incorporated before adding the next.
- Stir in vanilla: Stir in the pure vanilla extract for a burst of flavor.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to a tough cake, so resist the urge to overbeat.
- Pour batter into pan: Pour the batter into the prepared loaf pan.
- Bake until golden brown: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to prevent overbaking.
- Cool completely: Let the cake cool completely in the pan before transferring it to a wire rack. This allows the cake to set and prevents crumbling.