If you’re craving a comforting, classic dessert that never goes out of style, look no further than this Easy Vanilla Pound Cake Recipe. Bursting with rich buttery flavor and a delicate vanilla aroma, this cake is a nostalgic treat that’s incredibly simple to bake. Whether you’re new to baking or a seasoned pro, this recipe guides you through creating a moist, tender pound cake that’s perfect for afternoon tea, dessert, or sharing with friends and family on any occasion.
Ingredients You’ll Need
This Easy Vanilla Pound Cake Recipe calls for straightforward, pantry-friendly ingredients that work together to deliver that perfect crumb and flavor. Each component plays a crucial role in balancing taste, texture, and moistness, making the cake absolutely irresistible.
- Unsalted butter, 1 cup: Softened butter adds richness and creates a tender crumb in the cake.
- Granulated sugar, 1 1/2 cups: Provides sweetness and helps with the fluffy texture when creamed with butter.
- Large eggs, 4: At room temperature, eggs help bind the ingredients and add moisture.
- Vanilla extract, 2 teaspoons: The star flavor of the cake, enhancing its sweet aroma and depth.
- All-purpose flour, 2 cups: Forms the structure of the cake, ensuring it holds together beautifully.
- Baking powder, 1/2 teaspoon: Gives the cake just enough lift without losing its dense pound cake appeal.
- Salt, 1/4 teaspoon: Balances the sweetness and enhances all other flavors.
- Whole milk, 1/2 cup: Adds moisture and keeps the cake soft and tender.
How to Make Easy Vanilla Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or use parchment paper to line it. This step ensures your cake releases easily after baking, preserving its perfect shape and texture.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes 3 to 4 minutes. This creaming process is essential as it incorporates air into the batter, contributing to a wonderfully tender crumb.
Step 3: Add Eggs and Vanilla Extract
Add the eggs one at a time to the butter and sugar, beating well after each addition. This slow incorporation ensures the batter remains smooth and emulsified. Then, mix in the vanilla extract to imbue the cake with its signature aroma and flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the rising agent and seasoning, which leads to uniform texture throughout the cake.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the dry ingredients into the wet mixture, alternating with the whole milk. Start and finish with the dry ingredients. Mix gently until just combined; over-mixing can develop the gluten in flour too much, resulting in a denser cake than desired.
Step 6: Pour Batter and Bake
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this stage is pure anticipation!
Step 7: Cool the Cake
Allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling period helps the cake set perfectly and enhances its flavor development.
How to Serve Easy Vanilla Pound Cake Recipe
Garnishes
This cake waits patiently for a simple garnish to elevate it. Fresh berries, a dusting of powdered sugar, or a drizzle of warm caramel or chocolate sauce make delightful additions that complement the vanilla flavor without overpowering it.
Side Dishes
Pair this pound cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a comforting dessert. For a refreshing contrast, serve alongside fresh fruit salad or a tangy berry compote.
Creative Ways to Present
Slice your Easy Vanilla Pound Cake Recipe into thick pieces and toast them lightly for a golden, slightly crisp edge. You can also turn it into a layered trifle by cubing the cake and alternating it with custard and fruit in a clear trifle bowl — a show-stopping dessert for gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh, ready for snacking or serving again.
Freezing
You can freeze slices of this pound cake by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Frozen pound cake stays delicious for up to 2 months and makes a quick, sweet treat when thawed.
Reheating
To enjoy your pound cake warm, gently reheat slices in a microwave for 15 to 20 seconds, or toast them lightly. This brings back the buttery softness and enhances the vanilla aroma, mimicking fresh-baked warmth.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it’s best to reduce or omit the additional salt in the recipe to avoid an overly salty taste.
What can I substitute for whole milk in this recipe?
You can substitute whole milk with buttermilk or a dairy-free milk alternative like almond or oat milk. Just keep in mind that this might slightly change the flavor and texture.
How do I know when the cake is fully baked?
The best way is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to it, bake a bit longer and test again.
Can I double the recipe to make a larger cake?
Definitely! Just double all ingredients and bake in a larger pan or two pans. Keep an eye on baking time as it may require extra minutes; test doneness as usual.
Why did my pound cake come out dense?
Over-mixing the batter or using cold eggs can affect the cake’s texture. Also, make sure to cream the butter and sugar well to incorporate enough air, and measure flour properly without packing it.
Final Thoughts
This Easy Vanilla Pound Cake Recipe is truly a timeless classic that’s as comforting as it is versatile. Its simple ingredients and straightforward method make it a joy to bake, whether for a cozy family dessert or a charming hostess gift. Give it a try today and watch how quickly this humble cake becomes a beloved staple in your kitchen!
Print
Easy Vanilla Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Vanilla Pound Cake is a classic, buttery treat with a tender crumb and rich vanilla flavor. Perfectly moist and golden, it is straightforward to make and ideal for any occasion, from afternoon tea to dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, at room temperature
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake does not stick.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Stir gently until just combined to avoid overmixing, which could toughen the cake.
- Transfer Batter to Pan: Pour the prepared batter into the loaf pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- You can substitute whole milk with buttermilk for a more tender texture.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This pound cake freezes well; wrap tightly and freeze for up to 2 months.
