Best Vanilla Pound Cake is a classic dessert that highlights simple, rich flavors. With a buttery crumb and a delicate vanilla aroma, this cake is moist yet dense, perfect for slicing and serving with fresh fruit, whipped cream, or a dusting of powdered sugar.
It’s ideal for brunches, afternoon tea, or as a base for trifles and other desserts.
Kitchen Equipment Needed
- 9×5-inch loaf pan (or bundt pan)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients Overview
- Butter and sugar: The foundation of a tender, sweet crumb.
- Eggs: Provide structure and richness.
- Flour: All-purpose flour forms the cake’s main structure.
- Vanilla: Offers a warm, fragrant flavor; pure extract is recommended.
- Optional dairy: Sour cream or yogurt can add extra moisture if desired.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 2/3 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder (optional, for a slightly lighter crumb)
- 1/2 teaspoon salt
- Optional: 1/4 cup sour cream or plain yogurt (substitute for an equal amount of butter if using)
Directions
- Preheat the oven
Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. - Cream butter and sugar
In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes. - Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder (if using), and salt. - Form the batter
Gradually add the dry mixture to the creamed mixture, mixing on low speed. If using sour cream or yogurt, fold it in after half the flour is incorporated. Mix just until combined; do not overmix. - Bake
Pour the batter into the prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes. - Cool
Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. Slice and serve once fully cooled.
Prep Time
15 minutes
Bake Time
60–70 minutes
Total Time
1 hour 15–25 minutes
Nutrition (per slice, ~10 slices)
- Calories: ~300
- Fat: ~16g
- Carbohydrates: ~36g
- Sugar: ~22g
- Protein: ~4g
Expert Tips
- Room temperature ingredients
Ensure butter and eggs are at room temperature for a smooth batter. - Don’t overmix
Once you add the flour, blend just until no streaks remain to prevent a dense texture. - Test for doneness
A toothpick with a few moist crumbs (not wet batter) indicates the cake is ready.
FAQs
Can I use salted butter?
Yes, omit or reduce the added salt.
How do I store leftovers?
Wrap the cooled cake in plastic or keep in an airtight container at room temperature for up to 3 days.
What if I want a lemon flavor?
Add 1 tablespoon lemon zest and replace half the vanilla with lemon extract.
Storing & Reheating
- Storing
Wrap in plastic wrap or store in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week if preferred. - Freezing
Wrap the cooled cake in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Substitutions & Variations
- Almond pound cake
Add 1 teaspoon almond extract along with vanilla. - Chocolate swirl
Swirl in 1/2 cup of melted chocolate or cocoa batter for a marbled effect. - Gluten-free
Use a 1:1 gluten-free baking flour blend, but note texture differences.
Best Vanilla Pound Cake
Best Vanilla Pound Cake is a classic dessert that highlights simple, rich flavors. With a buttery crumb and a delicate vanilla aroma, this cake is moist yet dense, perfect for slicing and serving with fresh fruit, whipped cream, or a dusting of powdered sugar.
Equipment
- - 9x5-inch loaf pan (or bundt pan)
- Mixing bowls
- - Hand mixer or stand mixer
- Measuring cups and spoons
- - Rubber spatula
- - Cooling rack
Ingredients
- - 1 cup 2 sticks unsalted butter, softened
- - 1 2/3 cups granulated sugar
- - 4 large eggs room temperature
- - 1 tablespoon pure vanilla extract
- - 2 cups all-purpose flour
- - 1 teaspoon baking powder optional, for a slightly lighter crumb
- - 1/2 teaspoon salt
- - Optional: 1/4 cup sour cream or plain yogurt substitute for an equal amount of butter if using
Instructions
- **Preheat the oven**
- Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- **Cream butter and sugar**
- In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
- **Add eggs and vanilla**
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- **Combine dry ingredients**
- In a separate bowl, whisk together the flour, baking powder (if using), and salt.
- **Form the batter**
- Gradually add the dry mixture to the creamed mixture, mixing on low speed. If using sour cream or yogurt, fold it in after half the flour is incorporated. Mix just until combined; do not overmix.
- **Bake**
- Pour the batter into the prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
- **Cool**
- Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. Slice and serve once fully cooled.
Leave a Reply