There’s something about a vanilla pound cake that feels like home. The golden-brown crust, the tender, buttery crumb, and the sweet, comforting aroma of vanilla drifting through the kitchen—it’s elegance and coziness all in one bite. This is the kind of cake you can serve to guests with tea, bring to a family gathering, or enjoy as an afternoon treat with nothing more than a dusting of powdered sugar.
It’s no wonder this recipe has stood the test of time. Simple ingredients, straightforward steps, and foolproof results—it’s a baker’s dream. If you love recipes that are both classic and versatile, this one deserves a permanent place in your collection.
Why You’ll Love This Recipe
- Timeless Flavor – Pure vanilla and butter in perfect harmony.
- Versatile Serving Options – Serve plain or dress up with whipped cream, berries, or glaze.
- Reliable & Foolproof – Perfect results with just a few simple steps.
- Keeps Well – Stays moist for days, making it ideal for gifting or making ahead.
What It Tastes Like
This cake is tender but substantial, with a delicate crumb that practically melts in your mouth. The butter gives it richness, while the vanilla adds a sweet, floral aroma. The crust is lightly crisp when fresh from the oven, giving way to a soft, moist interior that’s irresistible.
Ingredients
For the Cake:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (240 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) whole milk, at room temperature
- 1 tablespoon pure vanilla extract
Optional Garnish:
- Powdered sugar, for dusting
Tools You’ll Need
- 9×5 inch (23×13 cm) loaf pan
- Electric mixer (hand or stand)
- Mixing bowls
- Parchment paper
- Cooling rack
Step-by-Step Instructions
Step 1: Prep the Pan & Oven
Preheat oven to 175°C (350°F). Grease a loaf pan and line with parchment paper for easy removal.
Step 2: Cream Butter & Sugar
Beat the butter and sugar together until pale, light, and fluffy—about 3–4 minutes.
Step 3: Add Eggs & Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Combine Batter
Add dry ingredients to the butter mixture in three batches, alternating with milk. Begin and end with dry ingredients. Mix until just combined—don’t overmix.
Step 6: Bake
Pour batter into the prepared pan. Smooth the top and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Serving Suggestions
- Top slices with fresh berries and whipped cream for a summer dessert.
- Add a drizzle of chocolate or caramel sauce for extra indulgence.
- Serve with coffee or tea for a cozy afternoon treat.
Tips for Success
- Make sure butter, eggs, and milk are at room temperature for the best texture.
- Avoid overmixing once the flour is added to keep the cake tender.
- For extra flavor, swap half the milk with sour cream or buttermilk.
Storage Instructions
- Room Temperature – Store wrapped in plastic or an airtight container for up to 4 days.
- Freezer – Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Frequently Asked Questions
Q: Can I bake this in a bundt pan?
A: Yes—just adjust the baking time, checking for doneness around 45 minutes.
Q: Can I add mix-ins?
A: Absolutely—try chocolate chips, nuts, or dried fruit.
Q: What if I don’t have whole milk?
A: You can use 2% milk or even a dairy-free milk alternative, though the texture may be slightly different.
Conclusion
This Classic Vanilla Pound Cake proves that sometimes, the simplest recipes are the best. It’s a versatile, elegant dessert that’s just as at home at a casual family table as it is at a special celebration. One bite and you’ll understand why it’s been loved for generations.
If you enjoyed this, you might also love:
- Lemon Glazed Loaf Cake
- Chocolate Marble Pound Cake
- Almond Tea Cake
Share Your Cake!
If you bake this pound cake, tag me on Instagram or post your creation on Pinterest—I’d love to see your version.
Nutritional Information (per slice, based on 10 servings)
Approx. 300 calories, 15g fat, 4g protein, 38g carbs.
Leave a Reply