Vanilla Pound Cake Recipe: Classic, Moist, and Perfectly Buttery

Vanilla Pound Cake is a timeless dessert that’s as comforting as it is elegant. With its tender crumb, buttery flavor, and sweet vanilla aroma, this cake is perfect for everything from afternoon tea to holiday gatherings. Despite its simplicity, a well-made pound cake feels indulgent and deeply satisfying — proof that classic recipes never go out of style.

The Secret Behind the Perfect Vanilla Pound Cake

The secret to a perfect pound cake lies in balance — equal parts butter, sugar, eggs, and flour. This traditional formula gives the cake its signature richness and structure. Using pure vanilla extract or vanilla beans adds depth and warmth, while careful mixing ensures the crumb stays tender. Beating the butter and sugar until light and fluffy incorporates air, helping the cake rise beautifully without becoming dry.

Ingredients

For the Pound Cake:

1 cup (230 g) unsalted butter, softened
1 cup (200 g) granulated sugar
4 large eggs, room temperature
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup (120 ml) whole milk, room temperature
1 tablespoon pure vanilla extract or 1 vanilla bean, scraped

For Serving (Optional):

Powdered sugar for dusting
Fresh berries or whipped cream

Step-by-Step Instructions

Step 1: Preparing the Pan and Ingredients

First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. Next, ensure your butter, eggs, and milk are at room temperature — this helps them blend smoothly and create a uniform batter.

Step 2: Creaming Butter and Sugar

In a large mixing bowl, beat softened butter and sugar together using a hand or stand mixer on medium speed for 3–4 minutes, until pale and fluffy. This step is crucial — it incorporates air, giving your pound cake its signature light texture.

Step 3: Adding Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract (or the seeds from one vanilla bean). The batter should be smooth and creamy.

Step 4: Mixing the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add half of the dry ingredients to the wet mixture, followed by half of the milk. Repeat with the remaining flour and milk, mixing gently after each addition. Avoid overmixing to keep the crumb soft and tender.

Step 5: Baking the Pound Cake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown with a slight crack running through the middle — a signature sign of a perfect pound cake.

Step 6: Cooling and Serving

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust lightly with powdered sugar or top with whipped cream and berries for a classic presentation.

Flavor Variations

Citrus Twist: Add 1 tablespoon of lemon or orange zest for a fresh, aromatic variation.
Almond Bliss: Replace ½ teaspoon of vanilla extract with almond extract for a nutty flavor.
Marble Swirl: Mix 2 tablespoons of cocoa powder into a portion of the batter and swirl it in before baking for a marble effect.
Vanilla Glaze: Combine ½ cup powdered sugar with 1–2 tablespoons milk and a dash of vanilla extract for a simple drizzle topping.

Storage & Reheating Tips

Room Temperature: Store covered at room temperature for up to 3 days.
Refrigerator: Keep in an airtight container for up to 1 week; bring to room temperature before serving.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight before enjoying.
Reheating: Warm slices briefly in the microwave for 10–15 seconds to restore softness.

Common Mistakes & How to Avoid Them

Overmixing the Batter: Mix just until combined to prevent a dense texture.
Cold Ingredients: Always use room-temperature butter, eggs, and milk for smooth blending.
Uneven Baking: Use the middle rack of the oven for consistent heat.
Dry Cake: Check doneness early; overbaking can quickly dry out pound cake.
Skipping the Creaming Step: This step is essential for proper rise and lightness.

Why This Recipe Works

Balanced ratio of ingredients ensures a rich, tender texture.
Creaming method traps air for a light, fluffy crumb.
Pure vanilla enhances flavor without overpowering sweetness.
Simple steps make it beginner-friendly yet bakery-quality.
Versatile for flavor add-ins or elegant toppings.

Final Thoughts

Vanilla Pound Cake is a dessert that never disappoints — simple, elegant, and endlessly versatile. Its buttery texture and pure vanilla flavor make it perfect for any occasion, from a quiet afternoon coffee break to a festive dinner table centerpiece. Whether enjoyed plain, glazed, or with fruit and cream, this timeless recipe guarantees satisfaction in every slice.

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