This easy vanilla pound cake is rich, buttery, and perfectly moist with a soft, tender crumb and a golden crust. Made with simple pantry ingredients, it’s an easy dessert that’s perfect for family gatherings, afternoon tea, holidays, or everyday baking.

Whether enjoyed plain or topped with fresh fruit, whipped cream, or a simple glaze, this classic pound cake is always a crowd-pleaser.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• ½ cup milk
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 pinch salt

Equipment

• Loaf pan (9×5-inch)
• Large mixing bowl
• Medium mixing bowl
• Electric mixer
• Rubber spatula
• Wire cooling rack

Why You’ll Love This Recipe

• Soft and buttery texture
• Rich vanilla flavor
• Simple pantry ingredients
• Easy enough for beginners
• Perfect for breakfast, dessert, or afternoon tea
• Freezes well

Before You Begin

1. Preheat the oven to 350°F (175°C).
2. Grease a loaf pan and line it with parchment paper if desired.
3. Bring the butter, eggs, and milk to room temperature.

Instructions

Step 1: Cream the Butter and Sugar

Beat the softened butter and sugar until the mixture becomes light and fluffy.

Step 2: Add the Eggs

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

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking powder
• Salt

Step 4: Combine the Batter

Gradually add the dry ingredients to the butter mixture, alternating with the milk.

Begin and end with the flour mixture.

Stir in the vanilla extract and mix just until combined.

Step 5: 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.

Step 6: Cool

Allow the cake to cool in the pan for 10 minutes.

Transfer it to a wire rack and let it cool completely before slicing.

Tips for the Best Pound Cake

• Use room-temperature ingredients.
• Measure the flour accurately.
• Do not overmix after adding the flour.
• Use pure vanilla extract for the best flavor.
• Check for doneness a few minutes early to avoid overbaking.
• Let the cake cool completely before slicing.

Flavor Variations

Try these easy variations:

Lemon

Add 1 tablespoon lemon zest and a teaspoon of lemon juice.

Orange

Add fresh orange zest and a little orange extract.

Chocolate Chip

Fold in 1 cup chocolate chips before baking.

Marble

Mix cocoa powder into half the batter and swirl together.

Cinnamon

Add ½ teaspoon ground cinnamon for a warm, spiced flavor.

Maple

Replace half of the sugar with brown sugar and add 1 teaspoon maple extract.

Serving Suggestions

Serve with:

• Powdered sugar
• Vanilla glaze
• Lemon glaze
• Fresh berries
• Whipped cream
• Ice cream
• Fruit preserves
• Coffee or tea

Storage

Room Temperature: Store in an airtight container for up to 4 days.

Refrigerator: Store for up to 1 week.

Freezer: Wrap tightly in plastic wrap and foil and freeze for up to 2 months.

Common Mistakes to Avoid

• Using cold ingredients
• Overmixing the batter
• Adding too much flour
• Removing the cake from the oven too early
• Slicing while the cake is still warm

Frequently Asked Questions

Can I use salted butter?

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

What type of milk works best?

Whole milk provides the richest texture, but 2% milk also works well.

Can I bake this in a Bundt pan?

Yes. Adjust the baking time and begin checking for doneness after about 35–40 minutes, depending on the pan size.

Can I freeze pound cake?

Absolutely. Wrap the cooled cake tightly and freeze for up to 2 months.

Why is my pound cake dry?

Dry pound cake is usually caused by overbaking or adding too much flour. Measure ingredients carefully and begin checking for doneness a few minutes before the suggested baking time.

Why did my cake sink?

A cake may sink if it is underbaked, overmixed, or if the oven door is opened too early during baking.

Approximate Nutrition (Per Slice)

• Calories: 320
• Fat: 18 g
• Carbohydrates: 35 g
• Protein: 5 g
• Sugar: 22 g

Final Thoughts

This easy vanilla pound cake is a timeless homemade dessert that’s simple to prepare and always delivers delicious results. With its buttery flavor, moist crumb, and endless serving possibilities, it’s a recipe you’ll enjoy making again and again.