Easy Vanilla Pound Cake

 

Easy Vanilla Pound Cake Recipe – Classic, Buttery & Foolproof

Few desserts are as timeless and comforting as a classic vanilla pound cake. With its rich flavor, tender crumb, and golden crust, this easy vanilla pound cake is perfect for nearly any occasion — from afternoon coffee breaks to elegant dinner parties. Best of all? It’s incredibly simple to make, even for beginner bakers.

Whether you enjoy it plain, topped with berries and whipped cream, or with a drizzle of glaze, this is the kind of cake that never goes out of style.

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Why You’ll Love This Pound Cake

✔️ Simple pantry ingredients
✔️ Rich vanilla flavor
✔️ Dense, moist, and buttery texture
✔️ Perfect for slicing, storing, and sharing
✔️ No fancy equipment needed

This is the kind of cake that reminds you of home — cozy, classic, and completely satisfying.

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Ingredients You’ll Need

• 1 cup (226g) unsalted butter, softened

• 1½ cups (300g) granulated sugar

• 4 large eggs, room temperature

• 2 tsp pure vanilla extract

• 2 cups (240g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup (120ml) whole milk, room temperature

Optional glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk or heavy cream

• ½ tsp vanilla extract

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How to Make Easy Vanilla Pound Cake

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

2. Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together using a hand or stand mixer until light and fluffy (about 3–5 minutes). This step creates that iconic pound cake texture.

3. Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

5. Alternate Adding Milk and Flour

With the mixer on low, add the dry ingredients to the wet mixture in three parts, alternating with the milk (start and end with flour). Mix just until combined—don’t overmix.

6. Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

If the top starts to brown too quickly, loosely tent with foil during the last 15–20 minutes.

7. Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as-is, or drizzle with the optional glaze for a sweet finishing touch.

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Tips for Success

• Room temperature ingredients help the batter mix more smoothly for a better texture.

• Don’t skip the creaming step. Beating butter and sugar properly gives you that tender, velvety crumb.

• Use high-quality vanilla extract — it’s the star flavor!

• Store leftovers wrapped at room temperature for up to 3 days, or freeze slices for up to 2 months.

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Serving Ideas

• Top with fresh berries and whipped cream for a light dessert

• Serve with ice cream and chocolate sauce for something more indulgent

• Enjoy plain with a cup of tea or coffee — perfect for breakfast or a snack

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Final Thoughts

This easy vanilla pound cake is proof that the simplest recipes can be the most satisfying. With its buttery richness and subtle vanilla aroma, it’s a classic that always hits the mark — whether you’re baking for a special gathering or just treating yourself at home.

So go ahead, preheat your oven and get baking. This is one cake you’ll find yourself making again and again.