This vanilla pound cake recipe is a classic baked dessert prepared using eggs, butter, milk, sugar, flour, salt, and vanilla. The cake has a rich buttery flavor, gentle sweetness, and soft crumb that melt in the mouth.
Creating vanilla pound cake recipe and discovering new things is my real job, and this version highlights balance and texture. The specialty lies in slow baking and proper creaming, giving structure and moisture.
Additions like lemon zest, chocolate chips, or nuts work well. Pound cake began in Europe using equal weights of ingredients. I will now demonstrate.
About This Vanilla Pound Cake Recipe
This vanilla pound cake recipe delivers a rich, buttery taste with gentle sweetness and a soft, moist texture. The flavor of vanilla stands out clearly without being heavy, allowing the cake to feel light yet satisfying.
Simple ingredients like fresh eggs, unsalted butter, milk or sour cream, and granulated sugar work together to create a smooth, balanced crumb.
All purpose flour gives structure, while a small amount of salt enhances the overall flavor. The result is a comforting cake that feels homemade, classic, and pleasing with every slice.
How To Prepare Vanilla Pound Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: About 1 hour 15 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: 10 slices
Kitchen Utensils Needed
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Loaf pan (9×5 inch)
- Oven
- Cooling rack
Ingredients
- 4 large eggs, at room temperature
- 225 g unsalted butter, softened
- 240 ml milk or sour cream
- 200 g white granulated sugar
- 10 ml vanilla extract
- 360 g all-purpose flour
- 3 g salt
Instructions
1. Start by heating your oven to 175°C (350°F). While it warms up, grease a loaf pan and lightly dust it with flour so the cake doesn’t stick.
2. In a large bowl, cream the softened butter and sugar together until the mixture looks pale, fluffy, and smooth. Crack in the eggs one at a time, beating well after each one so everything blends evenly. Add the vanilla extract and mix it in.
3. In another bowl, stir together the flour and salt. Add this dry mixture to the butter mixture a little at a time, alternating with the milk or sour cream. Mix gently after each addition, just until the batter is smooth and well combined.
4. Pour the batter into the prepared loaf pan and spread it evenly. Place it in the oven and bake for about 55 to 60 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Remove it from the oven and let it cool before slicing.
Notes: Make sure all ingredients are at room temperature for a smooth batter. Do not over mix once the flour is added, as this can make the vanilla pound cake recipe dense. The cake tastes even better the next day as the flavors settle.
Nutrition Facts Of Vanilla Pound Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 42 g |
| Protein | 6 g |
| Fat | 21 g |
| Sugar | 22 g |
| Salt | 0.3 g |
How It Works
This vanilla pound cake recipe works by slowly building structure and flavor through proper mixing and baking. Butter and sugar are first beaten to trap air, which helps the cake rise evenly.
Eggs add richness and stability, while milk or sour cream keeps the crumb moist. Flour forms the body of the cake, and salt balances sweetness.
Baking at a steady temperature allows the batter to cook evenly, resulting in a dense yet tender texture with a golden crust and soft center.
Why You’ll Love This Recipe
You’ll love this vanilla pound cake recipe because it delivers consistent results with simple ingredients and clear steps. The texture stays moist yet firm, making it easy to slice and serve.
The flavor is clean and comforting, without being too sweet. It stores well, freezes nicely, and pairs beautifully with fruits, sauces, or a light glaze.
This vanilla pound cake recipe suits beginners and experienced bakers alike, offering reliability, homemade warmth, and room for creative add-ins without losing its classic character.
My Tips For Success!
1. Use ingredients at room temperature. Butter, eggs, and milk or sour cream mix more evenly and give a smooth batter.
2. Cream butter and sugar well. Beat until light and fluffy to help the cake rise and create a soft texture.
3. Add eggs one at a time. This ensures they blend fully without curdling the batter.
4. Mix flour gently. Fold it in with milk or sour cream in parts to avoid a dense cake.
5. Check the cake carefully while baking. Oven temperatures vary, so start checking a few minutes before the time is up.
6. Let the cake cool completely in the pan, then transfer to a rack. This keeps the loaf from breaking and maintains a tender crumb.
Health Benefits
Vanilla pound cake recipe, while primarily a dessert, can offer small health benefits when made with quality ingredients. Eggs provide protein and essential vitamins such as B12 and D, supporting energy and bone health.
Butter contains fat-soluble vitamins like A and E, which help maintain skin and eye health. Milk or sour cream adds calcium for strong bones and teeth. Using natural vanilla extract introduces antioxidants that can help protect cells.
When enjoyed in moderation, this vanilla pound cake recipe can be a source of quick energy and a comforting treat that brings joy without overloading the body.
Additions
➢ Spices – Cinnamon, nutmeg, or cardamom can be added to the batter for a warm, aromatic twist that complements the buttery base. Use a small pinch so the flavor is subtle yet noticeable.
➢ Extracts and Flavorings – Almond, coconut, or rum extract can enrich the vanilla flavor and give a unique profile to the cake. A few drops are enough to transform the taste.
➢ Swirls and Layers – Incorporate cocoa, fruit puree, or caramel swirls into the batter before baking. This creates a marbled effect that looks beautiful when sliced and adds an extra flavor layer.
➢ Dried Fruits – Raisins, cranberries, or chopped dates add natural sweetness and a chewy texture, making the cake heartier. Soak dried fruits briefly in milk or juice to keep them soft.
➢ Toppings and Crunch – Sprinkle the top with sliced almonds, coarse sugar, or shredded coconut before baking. This adds a golden, crunchy finish that contrasts nicely with the soft interior.
Best Variations
➤ Lemon Pound Cake – Fresh lemon zest and a little lemon juice brighten the batter. A thin lemon glaze on top gives a tangy, sweet finish. The cake becomes lively and refreshing while remaining soft and buttery.
➤ Chocolate Marble Pound Cake – Swirl cocoa powder mixed with a small amount of milk into half of the batter before baking. This creates a beautiful marbled effect with pockets of rich chocolate flavor in every slice.
➤ Berry Pound Cake – Fold fresh or frozen blueberries, raspberries, or chopped strawberries into the batter. The fruit bursts while baking, creating juicy spots and a subtly fruity taste that balances the sweetness.
➤ Almond Pound Cake – Add almond extract to the batter and sprinkle slivered almonds on top. The cake has a delicate nutty flavor and a slight crunch on the crust while staying moist inside.
➤ Caramel Swirl Pound Cake – Drizzle soft caramel or dulce de leche into the batter and lightly swirl with a knife. The caramel melts slightly in the oven, giving pockets of rich, gooey sweetness throughout the cake.
Cake Storage
This vanilla pound cake recipe can be stored at room temperature or in the refrigerator. Keep it in an airtight container or wrapped tightly in plastic wrap to maintain moisture.
At room temperature, it stays fresh for 3 to 4 days. In the refrigerator, vanilla pound cake recipe can last up to 1 week, but should be brought to room temperature before serving for the best texture.
For longer storage, wrap the cooled vanilla pound cake recipe tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
Frequently Asked Questions
Can I use margarine instead of butter?
Butter gives the best flavor and texture, but margarine can be used in a pinch. The cake may be slightly less rich.
Do I need to use room temperature ingredients?
Yes. Eggs, butter, and milk or sour cream at room temperature mix better and create a smooth, even batter.
Can I freeze the cake?
Yes. Wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Can I add fruits or nuts?
Absolutely. Fresh berries, dried fruits, or chopped nuts can be gently folded into the batter for added flavor and texture.
How do I know when the cake is done?
Insert a toothpick or skewer in the center. If it comes out clean or with a few crumbs, the cake is ready.
Conclusion
This vanilla pound cake recipe is a delicious and wholesome treat that everyone enjoys. The rich, buttery texture, soft crumb, and gentle sweetness make it a dessert that feels comforting and satisfying.
Every time I make it, I enjoy the process and the wonderful aroma that fills the kitchen. Sharing this easy method allows others to create the same delightful experience at home without stress.
Simple ingredients, clear steps, and optional variations make it a vanilla pound cake recipe that brings joy to any table, leaving smiles with every slice.
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Vanilla Pound Cake Recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Loaf pan (9×5 inch)
- Oven
- Cooling rack
Ingredients
- 4 large eggs at room temperature
- 225 g unsalted butter softened
- 240 ml milk or sour cream
- 200 g white granulated sugar
- 10 ml vanilla extract
- 360 g all-purpose flour
- 3 g salt
Instructions
- Start by heating your oven to 175°C (350°F). While it warms up, grease a loaf pan and lightly dust it with flour so the cake doesn’t stick.
- In a large bowl, cream the softened butter and sugar together until the mixture looks pale, fluffy, and smooth. Crack in the eggs one at a time, beating well after each one so everything blends evenly. Add the vanilla extract and mix it in.
- In another bowl, stir together the flour and salt. Add this dry mixture to the butter mixture a little at a time, alternating with the milk or sour cream. Mix gently after each addition, just until the batter is smooth and well combined.
- Pour the batter into the prepared loaf pan and spread it evenly. Place it in the oven and bake for about 55 to 60 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Remove it from the oven and let it cool before slicing.
Notes
Nutrition Facts Of Vanilla Pound Cake Recipe
Calories: 380 kcal | Carbohydrates: 42 g | Protein: 6 g | Fat: 21 g | Sugar: 22 g | Salt: 0.3 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.