This Vanilla Pound Cake is a buttery, tender classic that’s easy to make with just 8 simple ingredients. Perfect for breakfast, brunch, dessert, or an afternoon snack, it pairs beautifully with fresh berries, maple syrup, ice cream, or a hot cup of coffee or tea.
With minimal prep and a simple method, this cake is a go-to when you want a homemade treat without the fuss. Every slice is rich, sweet, and melts in your mouth.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ⅔ cup whole milk
- 2 large eggs
- 1 Tbsp vanilla extract
Instructions
1. Prep: Preheat your oven to 350°F (175°C). Grease a loaf pan with cooking spray or butter.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar with a hand mixer for 2–3 minutes until smooth and fluffy.
4. Add Wet Ingredients: Beat in the eggs, milk, and vanilla extract until fully combined.
5. Combine: Gradually add the dry ingredients to the wet mixture. Mix just until combined—the batter will be thick and slightly lumpy.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, covering with foil for the last 20 minutes if the top begins to brown too quickly. A toothpick inserted in the center should come out clean.
7. Cool: Let the cake cool in the pan for 15 minutes. Loosen the sides with a knife or spatula, then transfer to a wire rack to cool completely before slicing.
Tips & Tricks
- Room Temperature Ingredients: Using room-temp butter, eggs, and milk helps create a light, airy texture.
- Cream Well: Properly creaming butter and sugar incorporates air, giving your pound cake its rise.
- Add Dry Ingredients Gradually: Mix slowly to prevent overworking the batter.
- Serving Ideas: Enjoy plain or top with fresh berries, whipped cream, ice cream, or a drizzle of honey or maple syrup.
Storage
- Room Temp: Keep in an airtight container for 4–7 days.
- Freezer: Wrap tightly and freeze for up to 3 months.
- Reheat: Thaw at room temperature, or warm slices in the microwave for a few seconds.
Tools You’ll Need
- Hand mixer
- Loaf pan (nonstick recommended)
- Mixing bowls
- Spatula
- Measuring spoons
Vanilla Pound Cake
4
servings15
minutes1
hourThis Vanilla Pound Cake is simple, buttery, and versatile—a must-have for any baker’s repertoire!
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
⅔ cup whole milk
2 large eggs
1 Tbsp vanilla extract
Directions
- Preheat & Prep Pan: Preheat the oven to 350°F (175°C). Grease a loaf pan with nonstick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar with a hand mixer for 2–3 minutes until smooth and creamy.
- Add Wet Ingredients: Beat in the eggs, milk, and vanilla extract until fully combined.
- Combine: Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, covering with foil for the last 20 minutes if the top begins to brown too much. Test doneness with a toothpick—it should come out clean.
- Cool & Serve: Let cool in the pan for 15 minutes. Loosen the edges with a knife or spatula and transfer to a wire rack to cool completely before slicing.
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