Your New Favorite Slice of Sunshine: Easy Vanilla Pound Cake

Hey there, friend! Beau here, welcoming you back to my kitchen. Is there anything in the world that smells more like home than a vanilla pound cake baking in the oven? That sweet, buttery aroma just seems to hug every corner of the house, promising something truly special is on the way.

Today, I’m sharing what I honestly believe is the most perfect, foolproof, and downright delicious Vanilla Pound Cake recipe you’ll ever make. This isn’t just a dessert; it’s a blank canvas for your cravings, a reliable friend for last-minute potlucks, and the ultimate tea-time companion. We’re talking about a cake with a crackly, golden-brown crust that gives way to a melt-in-your-mouth, velvety crumb. It’s rich without being heavy, sweet without being cloying, and so incredibly moist you might just do a little happy dance after your first bite.

I know the word “from-scratch” can sometimes feel intimidating, but I promise you, this recipe is your new best friend. We’re keeping it simple, soulful, and satisfying—just like we do around here. So, tie on your favorite apron, find that trusty spatula, and let’s bake a cake that tastes like a warm, sunny afternoon.

A Slice of Memory: My Grandma Elsie’s Cake Stand

This recipe always takes me right back to my Grandma Elsie’s linoleum-floored kitchen. She didn’t have fancy gadgets or a designer kitchen, but she had a cake stand that was practically a family heirloom. It was a simple glass pedestal, but when that stand came out of the cupboard, you knew something good was happening.

She’d make this exact pound cake every Sunday. No fancy frosting, no elaborate decorations—just pure, unadulterated cake perfection. The ritual was everything. She’d let me cream the butter and sugar with her old wooden spoon, my small hands struggling to mix it until it was “pale and happy,” as she’d say. The sound of the mixer (a vintage model that weighed a ton) and the smell of vanilla and butter are my ultimate comfort sounds and smells. That cake wasn’t just about the ingredients; it was about the love and the tradition baked right in. Every time I pull out my own cake stand, I feel that connection, and I’m so excited to help you start your own delicious traditions.

Gathering Your Ingredients: The Dream Team

Part of the magic of this cake is its beautiful simplicity. You probably have most of these ingredients in your pantry right now! Here’s the lineup, with a few of my chef-y insights to help you understand the “why” behind the “what.”

• 1 cup (2 sticks) unsalted butter, softened: This is the heart and soul of our pound cake, providing that incredible richness and tender crumb. Using unsalted lets us control the salt level. Chef’s Tip: “Softened” is key! It should press easily with a finger but not be melted or greasy. Leave it on the counter for about an hour. In a pinch, you can cut it into tablespoons and microwave for 5-second bursts, but be careful!
• 1 ½ cups granulated sugar: Sweetness and structure! When creamed with the butter, it creates tiny air pockets that help the cake rise. For a deeper flavor, you can swap half for light brown sugar.
• 4 large eggs, at room temperature: Our binding agents and another source of lift and richness. Room-temperature eggs blend into the batter much more smoothly than cold ones, preventing a curdled look. Just place them in a bowl of warm water for 5-10 minutes before using.
• 2 teaspoons pure vanilla extract: The star of the flavor show! Don’t be shy here, and please use the real stuff. The artificial kind just can’t compete. For a next-level experience, try using vanilla bean paste—you’ll see those beautiful little specks throughout the cake.
• 2 cups all-purpose flour: The foundation of our cake. I always recommend spooning the flour into your measuring cup and leveling it off with a knife to avoid packing in too much, which can lead to a dense cake.
• ½ teaspoon baking powder: Our little rising helper, ensuring we get a nice, light texture.
• ½ teaspoon salt: A crucial flavor enhancer! It balances the sweetness and makes the vanilla flavor pop. Never skip the salt in baking.
• ½ cup whole milk, at room temperature: This adds moisture and helps bring the batter together. The fat in whole milk gives us a superior texture, but 2% will work in a pinch. Like the eggs, room temp is best for even mixing.

Let’s Get Baking: The Step-by-Step Magic

Ready to create some magic? Follow these steps, and you’ll be a pound cake pro in no time. I’ve sprinkled in my favorite kitchen hacks to make sure you succeed on the first try!

1. Prep Your Pan and Oven: Start by preheating your oven to 350°F (175°C). This is non-negotiable for an even bake! Now, take your 9×5-inch loaf pan and give it a good coating of butter or non-stick spray. Add a tablespoon of flour and shake it around until the entire interior is coated, then tap out the excess. This “grease and flour” method is your best insurance policy against a stuck cake. Little Chef Hack: For extra-easy removal, you can line the bottom with a sling of parchment paper after greasing.
2. Creaming is Key: In a large bowl, use an electric mixer (hand or stand) to beat the softened butter and sugar together. Now, don’t rush this! We’re not just mixing; we’re “creaming.” Beat on medium-high speed for a full 3-5 minutes until the mixture is light, pale yellow, and fluffy. This process incorporates air, which is essential for the cake’s texture. If you drag a spatula through it, it should look noticeably lighter.
3. Incorporate the Eggs & Vanilla: With the mixer on medium speed, add your room-temperature eggs one at a time, beating well after each addition. Let each egg fully incorporate before adding the next. This patience prevents the batter from breaking and ensures a smooth, emulsified mixture. Once all the eggs are in, beat in the glorious vanilla extract until just combined.
4. Whisk the Dry Goods: In a separate, medium-sized bowl, whisk together the flour, baking powder, and salt. This simple step ensures the leavening and salt are evenly distributed throughout the flour, so you get a uniform rise and flavor in every single bite.
5. The Grand Finale: Combining Wet & Dry: Reduce your mixer speed to low. We’re going to add the dry ingredients and the milk alternately, starting and ending with the flour mixture. So, add about one-third of the flour, mix until *just* combined, then half the milk, another third of the flour, the rest of the milk, and finally the last of the flour. Mixing until *just* combined after each addition is crucial. Overmixing at this stage can develop the gluten in the flour and make your cake tough. A few streaks of flour are okay—they’ll get worked in at the end.
6. Into the Pan & Smooth the Top: Pour the beautiful, thick batter into your prepared loaf pan. Use a spatula to spread it evenly and smooth the top. For that classic pound cake crack down the middle, you can run a spatula down the center, creating a slight indentation.
7. Bake to Golden Perfection: Place the pan in the center of your preheated oven and bake for 55-65 minutes. Chef’s Truth: Ovens lie! Start checking at the 55-minute mark. The cake is done when it’s golden brown on top and a toothpick or skewer inserted into the very center comes out clean or with a few moist crumbs attached. If it has wet batter, it needs more time.
8. The All-Important Cool Down: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. This allows the structure to set slightly. Then, run a thin knife around the edges to loosen it, and carefully invert it onto the rack to cool completely. I know it’s tempting, but cutting into a warm pound cake can cause it to crumble. Letting it cool completely gives you the perfect, clean slice.

How to Serve Your Masterpiece

Now for the best part: eating it! This cake is a superstar all on its own, but here are a few of my favorite ways to dress it up.

Classic & Simple: A thick, room-temperature slice with a hot cup of coffee or tea is absolute perfection. It’s the ultimate afternoon pick-me-up.

Berry Bliss: Macerate some fresh strawberries or raspberries with a sprinkle of sugar and a dash of lemon juice. Spoon them and their glorious juices over a slice for a fresh, vibrant twist.

Indulgent & Creamy: A scoop of high-quality vanilla bean ice cream melting over a slightly warmed slice is a dessert dream come true. Drizzle with a little caramel or chocolate sauce for extra pizazz.

Whipped Cream Wonder: A dollop of freshly whipped cream and a dusting of powdered sugar is an effortlessly elegant way to serve this cake for guests.

Make It Your Own: Delicious Recipe Variations

Once you’ve mastered the classic, the world is your oyster! Here are a few fun twists to keep things exciting.

• Lemon Blueberry Burst: Add the zest of one lemon to the butter-sugar mixture and gently fold 1 cup of fresh or frozen (don’t thaw) blueberries into the finished batter. The bright lemon and juicy berries are a match made in heaven.
• Almond Joy: Substitute 1 teaspoon of the vanilla extract with pure almond extract. Fold in ½ cup of toasted sliced almonds and ½ cup of shredded coconut for a nutty, tropical flavor.
• Chocolate Chip Swirl: Toss ¾ cup of chocolate chips with a tablespoon of the flour mixture (this prevents them from sinking). Gently fold them into the batter at the very end.
• Brown Sugar Bourbon: Replace ½ cup of the granulated sugar with dark brown sugar and add a tablespoon of bourbon along with the vanilla. This creates a deeper, almost caramel-like flavor that’s incredible in the fall.
• Gluten-Free Friendly: You can usually substitute the all-purpose flour with a 1:1 gluten-free baking blend with great success. Just be sure the blend contains xanthan gum.

Beau’s Chef’s Notes & Kitchen Stories

This recipe has been my go-to for years, and it’s evolved with me. I once, in a frantic pre-party baking session, accidentally used salted butter and forgot the added salt. The cake was still delicious, but it taught me the importance of that salt balance! Another time, I was so impatient I didn’t let my butter soften enough, and I ended up with a denser, shorter cake. It was a tasty lesson in patience. The beauty of baking is that even the “mistakes” are usually still pretty wonderful. Don’t stress, just enjoy the process. The love you put in is the most important ingredient.

Your Pound Cake Questions, Answered!

Q: Why did my cake sink in the middle?
A: This is usually due to underbaking or opening the oven door too early. The cake’s structure hasn’t set yet, and the sudden temperature drop causes it to collapse. Use that toothpick test and try to resist peeking for at least the first 45 minutes!

Q: My cake is dense and heavy. What went wrong?
A: A few things can cause this: overmixing the batter after adding the flour (which develops gluten), not creaming the butter and sugar long enough, or using cold ingredients that don’t emulsify properly. Remember, “light and fluffy” in the creaming stage is your mantra!

Q: Can I make this in a Bundt pan?
A: Absolutely! This recipe fits perfectly in a standard 10-cup Bundt pan. Grease and flour the pan *very* thoroughly, especially all those nooks and crannies. The baking time might be slightly less, so start checking around the 45-minute mark.

Q: How should I store leftover pound cake?
A: Once completely cool, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, it freezes beautifully for up to 3 months. Just wrap it well in plastic and then foil.

Easy Vanilla Pound Cake Recipe

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• Author: BeauCollier

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Description

Easy Vanilla Pound Cake

A classic, buttery pound cake with a crackly golden crust and melt-in-your-mouth crumb—perfect for tea, dessert, or anytime you need a little slice of sunshine.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened

• 1 ½ cups granulated sugar

• 4 large eggs, room temperature

• 2 tsp pure vanilla extract

• 2 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• ½ cup whole milk, room temperature

Optional Add-ins & Toppings:

• Fresh berries, whipped cream, chocolate chips, lemon zest, toasted nuts, or powdered sugar

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Instructions

1. Prep Pan & Oven

• Preheat oven to 350°F (175°C).

• Grease and flour a 9×5-inch loaf pan; line bottom with parchment paper for easy removal.

2. Cream Butter & Sugar

• In a large bowl, beat butter and sugar on medium-high speed for 3–5 minutes until pale, fluffy, and light.

3. Add Eggs & Vanilla

• Beat in eggs, one at a time, mixing fully after each.

• Stir in vanilla extract.

4. Combine Dry Ingredients

• Whisk together flour, baking powder, and salt in a separate bowl.

5. Mix Wet & Dry

• Reduce mixer to low. Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour.

• Mix just until combined—avoid overmixing.

6. Bake

• Pour batter into pan, smooth top, and optionally create a shallow center indentation.

• Bake 55–65 minutes, checking at 55 minutes. Done when a toothpick comes out clean or with a few moist crumbs.

7. Cool

• Let cake cool in pan for 10 minutes.

• Run a knife around edges, invert onto a wire rack, and cool completely before slicing.

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Serving Suggestions

• Classic: Slice and enjoy with coffee or tea.

• Berry Bliss: Top with macerated strawberries or raspberries.

• Indulgent: Serve slightly warmed with vanilla ice cream and a drizzle of caramel or chocolate sauce.

• Elegant: Add whipped cream and dust with powdered sugar.

Notes

• Lemon Blueberry: Fold in lemon zest and fresh/frozen blueberries.

• Almond Joy: Swap 1 tsp vanilla for almond extract; fold in toasted almonds & shredded coconut.

• Chocolate Chip Swirl: Toss chocolate chips with a little flour and fold into batter.

• Brown Sugar Bourbon: Replace ½ cup sugar with dark brown sugar + 1 tbsp bourbon.

• Gluten-Free: Substitute flour with a 1:1 gluten-free blend (with xanthan gum).

Nutritional Information*

Hey, we’re all about balance here! It’s totally okay to indulge in a slice of something wonderful. Here’s the approximate nutritional breakdown per slice (based on 10 slices), so you can enjoy every bite mindfully.

• Calories: 340
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 150mg
• Total Carbohydrates: 40g
• Dietary Fiber: 0.5g
• Sugars: 25g
• Protein: 5g

*Please note: These values are estimates generated using a third-party calculator and will vary based on the specific brands of ingredients you use.

Final Thoughts from My Kitchen to Yours

And there you have it, my friends—the humble, glorious vanilla pound cake in all its buttery, vanilla-kissed glory. This recipe is more than just a list of ingredients; it’s a trusty companion for your baking journey. It’s the cake you can whip up for a birthday, a bad day, or just a beautiful Tuesday.

I hope this recipe brings as much joy to your kitchen as it has to mine. Remember, the best dishes are the ones made with a little bit of love and a whole lot of flavor. If you make it, I’d be absolutely thrilled if you tagged me @FeasticalBeau on social media so I can see your beautiful creation!

Now go forth and bake something Feastical!

With a full heart and an even fuller plate,