Easy Vanilla Pound Cake Recipe

A classic vanilla pound cake with a golden crust, soft buttery crumb, and rich vanilla flavor. It’s simple to make and delicious served plain or with your favorite toppings.

Ingredients

2 cups (250 g) all-purpose flour
1 cup (200 g) granulated sugar
1 cup (227 g) unsalted butter, softened
4 large eggs, room temperature
½ cup (120 ml) milk
2 teaspoons vanilla extract
2 teaspoons baking powder
1 pinch salt

Instructions

1. Prepare the Oven and Pan

Preheat the oven to 350°F (175°C).

Grease a loaf pan and line it with parchment paper, leaving some overhang for easy removal.

2. Cream the Butter and Sugar

Beat the softened butter and sugar for 3–4 minutes, until pale and fluffy.

3. Add the Eggs

Add the eggs one at a time, beating well after each addition.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

5. Combine the Batter

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and finish with the flour.

Mix gently until just combined. Do not overmix.

6. Add Vanilla

Stir in the vanilla extract until evenly incorporated.

7. Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.

Cool completely before slicing.

Tips for the Best Vanilla Pound Cake

Use room-temperature butter, eggs, and milk for a smooth batter.
Cream the butter and sugar well to create a light texture.
Once the flour is added, mix only until combined.
Use good-quality vanilla for the best flavor.
Start checking the cake around 40 minutes to avoid overbaking.
A light-colored aluminum pan helps the cake bake more evenly.

Flavor Variations

Lemon Vanilla Cake

Add 1 tablespoon of lemon zest to the batter.

Berry Pound Cake

Serve with fresh strawberries, blueberries, or a warm berry sauce.

Vanilla Glaze

Mix powdered sugar with a little milk and vanilla, then drizzle over the cooled cake.

Chocolate Chip Pound Cake

Fold ½ cup chocolate chips into the batter before baking.

Spiced Pound Cake

Add ½ teaspoon cinnamon or nutmeg for a warm, spiced flavor.

How to Serve

Enjoy slices of pound cake:

Dust with powdered sugar
With whipped cream and fresh berries
Drizzled with vanilla or lemon glaze
Alongside coffee or tea
With a scoop of vanilla ice cream

Storage

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep tightly covered for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use salted butter?

Yes. If using salted butter, omit the added salt.

What milk should I use?

Whole milk gives the richest and softest texture, but 2% milk also works well.

Can I use a Bundt pan?

Yes. Adjust the baking time and begin checking for doneness earlier.

Why is my pound cake dry?

Overbaking is the most common reason. Check the cake a few minutes before the recommended baking time ends.

Can I freeze vanilla pound cake?

Yes. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months.