The vanilla pound cake is a timeless classic. Its soft, fluffy texture and rich vanilla aroma make it a perfect dessert for any occasion.
You can enjoy it on its own or paired with fruit, whipped cream, or a drizzle of chocolate.
Ingredients
For the cake:
1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
4 large eggs, at room temperature
2 cups (240 g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (120 ml) whole milk, at room temperature
1 tablespoon pure vanilla extract
For decoration:
Powdered sugar for dusting
Step-by-Step Preparation
Step-by-Step Preparation
Preheat the oven to 175°C (350°F).
Grease a 9 x 5 inch (23 x 13 cm) loaf pan and line it with parchment paper.
Cream the butter and sugar in a large bowl until light and fluffy (about 3–4 minutes).
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients in three parts, alternating with the milk.
Start and end with the dry ingredients. Mix only until just combined—do not overmix.
Pour the batter into the prepared pan, smooth the top, and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack.
Dust with powdered sugar before serving, if desired.
Tips for a Perfect Cake
Use room temperature ingredients for a smoother batter and better texture.
Do not overmix the batter—overmixing can make the cake dense.
Choose high-quality vanilla extract, since it’s the star flavor of the cake.
Serving Ideas
Serve with fresh fruits like strawberries, raspberries, or blueberries
Top with whipped cream
Drizzle with melted chocolate or caramel
For a delicious twist on the classic vanilla pound cake, you can experiment with a variety of flavors and textures.
Add citrus zest, like lemon or orange, to the batter for a bright, refreshing note, or swirl in a bit of melted chocolate to create a beautiful marble effect.
Almond extract is another great alternative to vanilla for a nutty, aromatic variation.
If you want a tangier and softer crumb, substitute the whole milk with buttermilk.
Folding in fresh or frozen berries adds bursts of fruitiness, while a simple glaze made from powdered sugar and lemon juice can elevate the cake’s presentation and taste.
For dietary needs, a 1:1 gluten-free flour blend works well, especially if it includes xanthan gum.
Always use room temperature ingredients for the best texture, avoid overmixing the batter, and start checking for doneness around 50 minutes to prevent dryness.
Wrapped tightly, the cake stores well at room temperature for several days, or can be frozen in slices for longer storage.
To store your classic vanilla pound cake and keep it fresh, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container.
It will stay fresh at room temperature for up to 3 days.
If you’d like to keep it longer, refrigerate it for up to a week—just make sure it’s well wrapped to prevent it from drying out.
For even longer storage, you can freeze the cake:
wrap the whole loaf or individual slices in plastic wrap, then in foil or a freezer-safe bag, and freeze for up to 2 months.
Thaw at room temperature before serving.
Nutritional Information
(Per slice – approx. 10 slices total)
Calories: ~280
Carbohydrates: 28 g
Protein: 4 g
Fat: 18 g
Fiber: 1 g
Sodium: 150 mg
Enjoy this soft and classic vanilla pound cake any time of day!
