A classic pound cake with perfect vanilla flavor that creates a dense yet soft texture, ideal for any occasion. This timeless dessert brings warmth and comfort with each delicious slice.
Why You’ll Love This Recipe
This vanilla pound cake is a true classic for good reason. The rich, buttery texture pairs perfectly with the sweet vanilla aroma, creating a dessert that’s sophisticated yet simple. It’s versatile enough to serve on its own or dress up with toppings. The recipe uses basic pantry ingredients but delivers exceptional results, making it perfect for both novice bakers and seasoned pros. Whether you’re serving it at a dinner party or enjoying a slice with your afternoon tea, this pound cake never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour creates the foundation for this pound cake, providing structure while maintaining a tender crumb. It’s the perfect neutral base that allows the vanilla and butter flavors to shine through.
Unsalted butter is crucial for that rich, distinctive pound cake flavor. The high butter content is what gives pound cake its characteristically dense yet soft texture. Make sure it’s properly softened for easy creaming with the sugar.
Granulated sugar sweetens the cake while also helping to create that fine crumb texture. When creamed with butter, it incorporates air that helps the cake rise and develops a light, tender interior.
Eggs provide structure, moisture, and richness to the pound cake. They act as both a binding agent and a leavening agent, contributing to the cake’s signature dense but light texture.
Vanilla extract is the star flavoring in this recipe. Use pure vanilla extract for the best flavor – the quality makes a noticeable difference in the final cake.
Salt enhances all the other flavors in the cake, particularly the sweetness and vanilla notes. Even this small amount is essential for a balanced flavor profile.
Milk adds moisture to the batter and helps create a tender crumb. The liquid component balances the flour and creates the perfect consistency for the batter.
Directions
- Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 9×5-inch loaf pan, making sure to cover all surfaces for easy cake removal.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light in color and fluffy in texture, about 3-5 minutes. This step is crucial for incorporating air and creating the cake’s texture.
- Add the eggs one at a time, beating well after each addition. This gradual incorporation helps create a smooth, emulsified batter. Stir in the vanilla extract until well combined.
- Combine the flour and salt, then gradually add this dry mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture (flour-milk-flour-milk-flour). Mix until just smooth, being careful not to overmix, which can result in a tough cake.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
- Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. This prevents the cake from becoming soggy from trapped steam.
Servings and Timing
This vanilla pound cake recipe yields approximately 12 servings. The prep time is 15 minutes, with a baking time of about 70 minutes, bringing the total time to 85 minutes. Each serving contains approximately 350 calories.
Variations
Lemon Pound Cake: Add 2 tablespoons of lemon zest and substitute 3 tablespoons of the milk with fresh lemon juice for a bright, citrusy version.
Almond Pound Cake: Replace the vanilla extract with almond extract and add 1/2 cup of sliced almonds to the batter for nutty flavor and crunch.
Chocolate Marble Pound Cake: Set aside 1/3 of the batter and mix in 3 tablespoons of cocoa powder. Dollop the chocolate batter into the vanilla batter and swirl with a knife before baking.
Glazed Pound Cake: Mix 1 cup of powdered sugar with 2 tablespoons of milk and 1/2 teaspoon of vanilla to create a simple glaze to drizzle over the cooled cake.
Berry Pound Cake: Gently fold in 1 cup of fresh or frozen berries (blueberries, raspberries, or diced strawberries) into the batter just before baking.
Storage/Reheating
Room Temperature Storage: Wrap the completely cooled pound cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3-4 days.
Refrigeration: For longer storage, keep the cake in the refrigerator for up to a week. Wrap it tightly to prevent it from drying out or absorbing other flavors.
Freezing: This pound cake freezes beautifully for up to 3 months. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. For individual servings, slice before freezing and place parchment paper between slices.
Reheating: To enjoy warm, microwave a slice for 10-15 seconds or place in a 300°F oven for 5-10 minutes. For frozen cake, thaw overnight in the refrigerator before serving or reheating.
Refreshing Stale Cake: If the cake becomes slightly dry, lightly brush slices with simple syrup or warm jam before serving to restore moisture.
FAQs
Why did my pound cake crack on top?
A crack on top is actually characteristic of a proper pound cake! It happens when the outside of the cake sets before the inside is fully baked. The still-rising interior then pushes through the top crust. You can minimize cracking by baking at a lower temperature, but some cracking is normal and gives the cake its rustic charm.
How can I tell when my pound cake is done?
Insert a toothpick or cake tester into the center of the cake. It should come out clean or with a few moist crumbs, but no wet batter. Additionally, the cake should spring back when lightly pressed on top, and you might notice it pulling away slightly from the sides of the pan.
Why did my pound cake sink in the middle?
Sinking typically occurs when the cake is underbaked, the oven temperature is too high, or the cake is removed from the oven too quickly. Make sure to test for doneness carefully and let the cake cool in the pan for 10 minutes before removing it.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but omit the additional salt in the recipe. Using unsalted butter gives you more control over the salt content, which is why it’s preferred in baking.
Why is it called a pound cake?
Traditionally, pound cake was made with a pound each of four ingredients: flour, butter, sugar, and eggs. While modern recipes have modified these proportions, the name has stuck even though we no longer use exactly a pound of each ingredient.
Can I make this pound cake in a bundt pan?
Yes, this recipe can be baked in a bundt pan. You may need to adjust the baking time to 50-60 minutes, as bundt pans typically bake faster than loaf pans due to the center tube that conducts heat.
How do I prevent my pound cake from sticking to the pan?
Thoroughly grease and flour your pan, making sure to get into all corners and crevices. For extra insurance, you can line the bottom of the loaf pan with parchment paper. Allow the cake to cool for 10 minutes before attempting to remove it from the pan.
Can I substitute cake flour for all-purpose flour?
Yes, you can use cake flour for a lighter, more tender crumb. Replace the 2 1/2 cups of all-purpose flour with 2 3/4 cups of cake flour, as cake flour weighs less per cup than all-purpose flour.
My pound cake is too dense. What went wrong?
Overmixing the batter can develop too much gluten, resulting in a dense, heavy cake. Make sure to cream the butter and sugar thoroughly, but mix just until combined after adding the flour. Also, ensure all ingredients are at room temperature before starting.
Can I add other flavorings to this pound cake?
Absolutely! This recipe is a wonderful base for various flavorings. Try adding citrus zest, different extracts (almond, lemon, coconut), spices like cinnamon or cardamom, or fold in mix-ins like chocolate chips or dried fruit.
Conclusion
This Vanilla Pound Cake Delight stands as a testament to the beauty of classic, straightforward baking. With its rich buttery flavor and perfect dense-yet-tender crumb, it proves that simple ingredients handled with care can create something truly special. Whether you serve it plain to appreciate its pure vanilla essence, dress it up with fresh berries and whipped cream, or experiment with the variations suggested, this pound cake delivers consistent deliciousness. The recipe is forgiving enough for beginners yet satisfying for experienced bakers looking to perfect a classic. Keep this recipe close at hand – it’s sure to become a treasured favorite for family gatherings, afternoon tea, or whenever you need a reliable sweet treat that never fails to impress.
Print
Vanilla Pound Cake Delight
A classic and delightful vanilla pound cake with a soft and tender texture.
- Total Time: 85 minutes
- Yield: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add flour and salt, alternating with milk, mixing until smooth.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure the butter is softened to room temperature for smooth mixing.
- Avoid overmixing the batter to prevent a dense cake.
- Store the cake in an airtight container to keep it moist and fresh.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
