Moist Vanilla Pound Cake Recipe
Bake the perfect classic vanilla pound cake with this easy-to-follow recipe! This pound cake is a timeless treat that is rich, buttery, and full of vanilla flavor. Ideal for beginners and experienced bakers alike, it’s versatile enough for any occasion. Serve with a glaze, frosting, or whipped cream, and fresh fruits. for a delightful dessert!
Vanilla pound cake is a timeless classic, but I love giving it a little something extra—a simple sugar glaze and a sprinkle of dried rose petals. It’s still the same buttery, soft, and perfectly dense cake, but that delicate floral touch makes it feel just a little more special and elegant.
I’ve made this cake countless times, and it’s one of those bakes that never fails. Whether it’s for a casual afternoon treat or something a bit more sophisticated for a gathering, the glaze adds just the right amount of sweetness, while the rose petals make it look as beautiful as it tastes.
Every time I serve this cake, someone always asks, “What’s that on top?” And once they take a bite, they get it—the combination of vanilla, sugar, and that hint of floral flavor is simply irresistible. A classic with a twist, and one of my personal favorites! ???
Why make this pound cake?
- Perfectly Moist and Tender Texture: The combination of butter and milk ensures that this pound cake is rich, moist, and tender.
- Classic Vanilla Flavor: Using a generous amount of vanilla extract gives this cake its classic, sweet, and aromatic vanilla flavor.
- Easy-to-Follow Steps: The recipe uses straightforward ingredients and simple techniques, making it accessible for bakers of all levels.
- Adaptable for Creative Variations: This recipe serves as a great base for many variations. You can easily add different flavors like lemon zest, almond extract, or even swirl in some chocolate or fruit.
Ingredients and substitutes
- Unsalted Butter: Provides richness and a tender crumb. Salted butter (reduce added salt in the recipe), or margarine for a dairy-free option.
- Granulated Sugar: Adds sweetness and helps create a light, airy texture. Brown sugar for a deeper, molasses flavor, or coconut sugar for a less processed, slightly caramel taste.
- Large Eggs: Provide structure and moisture to the cake.
- Vanilla Extract: Enhances the flavor with a sweet, aromatic touch. Vanilla bean paste for a more intense flavor, or an equal amount of vanilla essence. Almond extract can also be used for a different flavor profile.
- All-Purpose Flour: The main structure builder in the cake. Cake flour for a lighter texture, or a gluten-free flour blend to make the cake gluten-free.
- Baking Powder: Acts as a leavening agent, helping the cake to rise. For each teaspoon of baking powder, use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
- Whole Milk: Adds moisture and richness. Buttermilk for a slightly tangy flavor and more tender crumb, or any non-dairy milk like almond milk or soy milk for a dairy-free option.
Step-by-step: Vanilla Pound Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easier removal.
- Wet ingredients: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This step helps to incorporate air, which will give the cake a nice texture. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- Dry to wet: Add the flour mixture to the butter mixture, alternating with the milk. Mix at low speed until just combined. Do not overmix, as this can make the cake dense.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cover the top loosely with aluminum foil if it is browning too quickly.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cool, slice and enjoy!
- Vanilla glaze: In a bowl, combine the powdered sugar, milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over the cooled cake (the warm cake will melt the glaze).
Frequently asked questions
How long will this pound cake keep?
This cake will stay at room temperature for up to 3 days.
Wrap well and keep in the fridge for up to 5 days.
You can also freeze it for up to a month.
Why is it called a pound cake?
A long time ago all the ingredients used to make a cake were measured by the pound? Just four main ingredients and each the same measure. 1 lb each – Butter, sugar, eggs, and flour. That is all you need to make a basic cake. They never used any leavening either. The eggs helped the pound cake rise.
What is the difference between a butter cake and a pound cake?
The pound cake is the original cake formula made with all equal ingredients by the pound. The butter cake is derived from the pound cake and has more butter than eggs.
Moist Vanilla Pound Cake
Bake the perfect classic vanilla pound cake with this easy-to-follow recipe! This pound cake is a timeless treat that is rich, buttery, and full of vanilla flavor. Ideal for beginners and experienced bakers alike, it’s versatile enough for any occasion. Serve with a glaze, frosting, or whipped cream, and fresh fruits. for a delightful dessert!
Video
Ingredients
Cake (9 x 5-inch Loaf pan)
- 1 cup (227 g) Unsalted Butter room temperature
- 1¼ cup (250 g) Sugar
- 2 cups (250 g) All-purpose flour
- 4 large Eggs
- 1 tsp Baking powder
- ½ tsp Salt
- 1 tsp Vanilla extract
- ½ cup (120 ml) Milk (optional)
Vanilla glaze (optional)
- 1 cup (225 g) Powdered sugar
- 2 to 4 tbsp Milk water or cream
- 1 tsp Vanilla extract
- 1 tsp Lemon zest (optional)
- 1 tsp Lemon juice (optional)_
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easier removal.
- Wet ingredients: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This step helps to incorporate air, giving the cake a nice texture. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.1 cup Unsalted Butter, 1¼ cup Sugar, 4 large Eggs , 1 tsp Vanilla extract
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.2 cups All-purpose flour , 1 tsp Baking powder, ½ tsp Salt
- Dry to wet: Add the flour mixture to the butter mixture, alternating with the milk. Mix at low speed until just combined. Do not overmix, as this can make the cake dense.½ cup Milk
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cover the top loosely with aluminum foil if it is browning too quickly.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cool, slice and enjoy!
- Vanilla glaze: In a bowl, combine the powdered sugar, milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over the cooled cake (the warm cake will melt the glaze).1 cup Powdered sugar, 2 to 4 tbsp Milk, 1 tsp Vanilla extract, 1 tsp Lemon zest, 1 tsp Lemon juice
Notes
- Use Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature before starting. This allows for better mixing and results in a smoother batter, which leads to a more uniform texture in the finished cake.
- Cream Butter and Sugar Well: Take the time to beat the butter and sugar until light and fluffy, about 3-5 minutes. This step incorporates air into the batter, giving the cake its light and tender crumb. Under-creaming can lead to a dense cake.
- Don’t Overmix the Batter: Once you add the flour mixture and milk, mix just until combined. Overmixing can develop gluten, resulting in a tough cake. Stir gently and stop as soon as there are no more visible streaks of flour.
- Properly Prepare the Pan: Grease and flour the loaf pan well, or use parchment paper for easy removal. This prevents the cake from sticking and helps it release cleanly from the pan after baking.
- Monitor Baking Time: Pound cakes can vary in baking time depending on the oven and pan size. Check for doneness by inserting a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs. If the top is browning too quickly, cover it loosely with aluminum foil.
- Cool Completely Before Slicing: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slicing while the cake is still warm can cause it to crumble and fall apart.
- Store Properly: To keep the cake moist and fresh, store it in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
- Add Flavor Enhancements: For extra flavor, consider adding a tablespoon of zest (lemon, orange) or a teaspoon of almond extract. You can also mix in chocolate chips, nuts, or berries to create different variations.
Equipment you will need
Nutrition
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I subbed the milk for buttermilk, added vanilla bean paste & powder, and a little bit of almond extract. It was 10/10. Very moist and tender crumb, and not too sweet. I did bake it for longer in a smaller loaf pan and thought it was going to overflow but it created a great buttery crunchy crust. Half of the loaf was almost gone by the time I was about to sprinkle the powdered sugar. Can’t wait to toast a slice tomorrow. Def recommend trying with buttermilk!
Thank you for the lovely feedback, Courtney.
I would like to use this recipe for a carved barbie cake. Do you know how many cups batter this recipe makes? Also, are the egg whites whipped until soft peaks or until stiff? Thanks.
Hey Rhia. This is a small batch in a loaf pan. You will need to double the recipe for a standard 8-inch doll pan. (this would be ok for 2×6-inch cake pans) The egg whites can be whipped till soft peaks but is usually not done for pound cakes. Thanks
This just says add eggs, nothing about whipping egg whites?
Yes, in pound cake you don’t usually whip the egg whites separately.
By chance do you have a pound cake recipe which is eggless? If so could you please share. I have great conversions that work perfectly on all our other cakes….having a terrible time with my pound cake. I usually use apple sauce works great. I opted to use sour cream in place of eggs and cake deflated and sunk in middle.
Thanks for any help
Hey Julie. I do have an eggless vanilla cake – quite similar to a pound. Check it out.
Thanks so much
A very nice cake. Soft cakes are so good!
Thanks Jeanette
This sounds like a real classic recipe to have in a recipe box. Heading over to pick up your chocolate version too.
Thanks Lucy. I’m sure you will love both
This is a delicious looking pound cake. Layer cakes may be fancy, but you can’t beat a good pound cake. I love that you’ve served it with fruit compote.
Absolutely Kate – the classic pound has a place of it’s own on the top shelf.
I love the sound of this, definitely my kinda cake, I really can’t be doing with heavy frosting on cakes personally, must give this a try.
Thanks Brian. I love a light frosting on my cakes too
Nothing like some pound cake with a hot cup of tea
So true Charla