I’m sharing my Homemade Vanilla Pound Cake, a luscious and buttery loaf with minimal prep that pairs perfectly with fresh fruit, ice cream, or a hot cup of coffee or tea.

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I always get weirdly excited about a simple cake, and this Easy Vanilla Pound Cake is no exception. I call my version a Homemade Vanilla Pound Cake because it somehow nails that dense, buttery crumb everyone talks about.

Just thinking about melted unsalted butter and a splash of pure vanilla extract makes my mouth water. I know it sounds basic, but there’s a little something about the balance that kept me testing recipes till morning.

If you like classic desserts you might agree this could be the Best Pound Cake Recipe you never tried. Curious yet?

Ingredients

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Rich in fat, gives moist crumb and flavor, supplies calories not much fiber or protein.
Pure carbohydrate, makes cake sweet and tender, adds browning and structure during baking.
Add protein, moisture, and lift, help bind ingredients and enrich flavor and color.
Main source of carbs and gluten, provides structure, can make cake dense if overmixed.
Adds hydration and fat, tenderizes crumb, supplies calcium and small amount of protein.
For aroma and flavor, non caloric but enhances sweetness perception without extra sugar.
Leavens the cake, releases gas when heated, keeps texture light and tender.
Enhances flavors, balances sweetness, tiny amounts improve overall taste and depth.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

1 1/2 cups (300 g) granulated sugar

4 large eggs, room temp

2 cups (240 g) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (120 ml) whole milk, room temp

2 teaspoons pure vanilla extract

How to Make this

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1. Preheat oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan or bundt pan, or line the bottom with parchment. Bring the eggs and milk to room temp while the oven heats.

2. In a large bowl cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 to 5 minutes; scrape the bowl down a couple times.

3. Add the 4 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract. If the batter looks a bit curdled, it’s fine.

4. In another bowl whisk together 2 cups all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt. Spoon and level the flour instead of scooping so you don’t pack it.

5. With the mixer on low add about one third of the dry mix to the butter mixture, then add about half of the 1/2 cup whole milk. Repeat, finishing with the last of the dry ingredients. Mix only until just combined, don’t overmix or the cake will be dense.

6. Scrape the batter into the prepared pan, smooth the top and tap the pan gently on the counter to release big air bubbles.

7. Bake on the middle rack until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, about 60 to 70 minutes for a loaf. Start checking at 55 minutes and rotate the pan halfway if your oven bakes unevenly.

8. Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edges and invert onto a wire rack to cool completely. Cooling in the pan too long can trap steam and make the crust soggy.

9. Slice and serve with fresh fruit, ice cream or coffee. Store wrapped at room temp up to 3 days or freeze slices up to 2 months.

Equipment Needed

1. 9×5 inch loaf pan or bundt pan, or parchment to line the bottom
2. Electric mixer (hand or stand), or a sturdy whisk if you do it by hand
3. Two mixing bowls, one large for the butter mix and one medium for the dry stuff
4. Measuring cups and spoons, and a kitchen scale if you wanna be exact
5. Rubber spatula for scraping the bowl and a wooden spoon for folding
6. Fine mesh sieve or whisk to aerate the flour (spoon and level the flour too)
7. Wire cooling rack and a toothpick or cake tester to check doneness
8. Oven mitts and a serrated knife for slicing when cooled

FAQ

What oven temp and baking time should I use?

Preheat to 325°F (163°C). For a 9×5 loaf bake 60 to 70 minutes, for a bundt 50 to 65 minutes. Cake is done when a toothpick comes out with a few moist crumbs, not wet batter. If top browns too fast, loosely tent with foil.

Can I use salted butter instead of unsalted?

Yes, but skip the 1/4 tsp salt in the recipe. Salt levels vary between brands so its safest to omit the added salt when using salted butter.

How do I get a fine, tender crumb and not a dense cake?

Beat butter and sugar until light and fluffy, add eggs one at a time, scraping the bowl. Then add dry and wet ingredients alternately starting and ending with flour. Don’t overmix once the flour goes in, overworking makes it tough.

Can I swap the whole milk for something else?

You can use buttermilk for more tang and moisture or a non dairy milk for dairy free. If using buttermilk reduce baking powder by about 1/4 tsp. Don’t swap for water, you’ll lose richness.

Why did my cake sink in the middle?

Common reasons are underbaking, opening the oven door too early, or too much mixing after adding flour. Also check oven temp with a thermometer, if it's too hot the outside sets before center bakes through and then it collapses.

How should I store or freeze the pound cake?

Cool completely, wrap tightly in plastic wrap and keep at room temp up to 3 days. For longer storage freeze slices or whole cake up to 3 months, thaw at room temp wrapped to avoid drying.

Easy Vanilla Pound Cake Recipe Substitutions and Variations

Butter: swap unsalted butter with neutral oil like canola or vegetable (use 3/4 cup oil for 1 cup butter). Or use salted butter 1:1 but skip the 1/4 tsp salt in the recipe, otherwise itll taste too salty.
Eggs: for each egg try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for a vegan/egg-free option. Or use 1/4 cup unsweetened applesauce per egg for extra moisture, cake will be a touch denser.
Whole milk: replace 1/2 cup whole milk with 1/2 cup buttermilk (adds tang and makes crumb tender) or use any unsweetened plant milk like almond or oat milk 1:1 for dairy-free.
Pure vanilla extract: use vanilla bean paste or seeds from 1 vanilla bean (gives stronger vanilla notes) or swap for almond extract BUT only use about 1/2 teaspoon since it is much stronger and changes the flavor.

Pro Tips

– Use room temp ingredients and speed them up right: cold eggs or milk make the batter seize up and you get a denser cake. If you forgot to take them out, put eggs in warm tap water for 5 to 10 minutes, and warm the milk 10 to 15 seconds in the microwave until just lukewarm. Don’t melt the butter though, it needs to be soft not oily.

– Measure flour the right way or weigh it: spoon it into the cup and level with a knife, or even better use a kitchen scale. Too much flour is the quickest way to a dry, heavy loaf, so don’t pack the cup.

– Mix gently and don’t overdo it: add dry and wet in portions and stop as soon as the flour disappears, a few streaks are OK. If the batter looks a bit curdled after adding eggs that is normal, it will come together; overmixing will make the crumb tough.

– Watch the bake not the clock: ovens vary so use an oven thermometer and start checking 10 minutes before the end time. If the top browns too fast, tent loosely with foil, and test doneness with a toothpick or skewer in the center. Let the loaf cool in the pan about 10 to 15 minutes then invert and cool fully before slicing for cleaner cuts.

Easy Vanilla Pound Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I'm sharing my Homemade Vanilla Pound Cake, a luscious and buttery loaf with minimal prep that pairs perfectly with fresh fruit, ice cream, or a hot cup of coffee or tea.

Servings

servings

Calories

338

kcal

Equipment: 1. 9×5 inch loaf pan or bundt pan, or parchment to line the bottom
2. Electric mixer (hand or stand), or a sturdy whisk if you do it by hand
3. Two mixing bowls, one large for the butter mix and one medium for the dry stuff
4. Measuring cups and spoons, and a kitchen scale if you wanna be exact
5. Rubber spatula for scraping the bowl and a wooden spoon for folding
6. Fine mesh sieve or whisk to aerate the flour (spoon and level the flour too)
7. Wire cooling rack and a toothpick or cake tester to check doneness
8. Oven mitts and a serrated knife for slicing when cooled

Ingredients

1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
4 large eggs, room temp
2 cups (240 g) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (120 ml) whole milk, room temp
2 teaspoons pure vanilla extract

Directions

Preheat oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan or bundt pan, or line the bottom with parchment. Bring the eggs and milk to room temp while the oven heats.
In a large bowl cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 to 5 minutes; scrape the bowl down a couple times.
Add the 4 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract. If the batter looks a bit curdled, it's fine.
In another bowl whisk together 2 cups all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt. Spoon and level the flour instead of scooping so you don't pack it.
With the mixer on low add about one third of the dry mix to the butter mixture, then add about half of the 1/2 cup whole milk. Repeat, finishing with the last of the dry ingredients. Mix only until just combined, don't overmix or the cake will be dense.
Scrape the batter into the prepared pan, smooth the top and tap the pan gently on the counter to release big air bubbles.
Bake on the middle rack until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, about 60 to 70 minutes for a loaf. Start checking at 55 minutes and rotate the pan halfway if your oven bakes unevenly.
Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edges and invert onto a wire rack to cool completely. Cooling in the pan too long can trap steam and make the crust soggy.
Slice and serve with fresh fruit, ice cream or coffee. Store wrapped at room temp up to 3 days or freeze slices up to 2 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.