There’s something wonderfully nostalgic about a Classic Vanilla Pound Cake — simple, elegant, and always satisfying. With its golden crust and buttery, tender crumb, this timeless dessert has been a favorite for generations. The rich aroma of vanilla and butter fills your kitchen as it bakes, promising pure comfort in every slice.
Perfect on its own, paired with coffee or tea, or dressed up with a dollop of whipped cream and fresh fruit, this pound cake never fails to impress. Whether you’re baking for a special occasion or simply craving something homemade and classic, this Vanilla Pound Cake is the kind of recipe you’ll treasure and return to again and again. 💛
Ingredients
- 1 cup (230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) whole milk, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan (or line with parchment paper). - Cream butter and sugar:
In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy — about 3–4 minutes. - Add the eggs:
Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. - Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. - Combine wet and dry:
Gradually add the dry ingredients to the butter mixture, alternating with milk.
Begin and end with the flour mixture. Mix until just combined — don’t overmix! - Add vanilla:
Stir in the vanilla extract for that rich, warm flavor. - Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍦 Serving Suggestions
- Dust with powdered sugar or drizzle with a light vanilla glaze.
- Serve with fresh berries and whipped cream for a lovely dessert.
- Toast slices lightly and serve with butter for a cozy breakfast treat.
🥡 Storage Method
- Store the cooled cake tightly wrapped at room temperature for up to 4 days.
- Refrigerate for up to 1 week or freeze (whole or sliced) for up to 3 months — just thaw before serving.