If you’re craving a tender, buttery treat that feels homemade from the very first bite, look no further than this Easy Vanilla Pound Cake. With its golden crust, vanilla-scented crumb, and timeless flavor, this cake is comfort baking at its best. Whether you’re celebrating something special or just want to brighten up an ordinary day, this classic loaf shines all on its own—or with a flurry of toppings. It’s the kind of recipe you’ll return to again and again, perfect for sharing, gifting, or simply sneaking another slice!

Easy Vanilla Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Easy Vanilla Pound Cake is in its simplicity—each ingredient is carefully chosen to contribute to that unforgettable taste and melt-in-your-mouth texture. Here’s what you’ll need, with a quick note on why every element makes a difference:

Unsalted butter (1 cup, softened): Softened butter is the key to that rich, tender crumb and irresistible buttery flavor.
Granulated sugar (1 1/2 cups): Sugar sweetens the cake and helps create a beautifully golden, lightly crisp crust.
Eggs (4 large): Eggs provide structure and a touch of richness, helping the cake rise and stay moist.
Vanilla extract (1 tablespoon): Quality vanilla offers deep, aromatic flavor—use the best you can find for maximum impact.
All-purpose flour (2 cups): This forms the backbone of the loaf, giving it heft without heaviness.
Baking powder (1/2 teaspoon): A little baking powder ensures just the right lift so your loaf stays light, not dense.
Salt (1/4 teaspoon): A hint of salt sharpens the flavors and makes every bite pop.
Whole milk (1/2 cup): Milk moistens the batter, adds subtle richness, and keeps the crumb soft and satisfying.

How to Make Easy Vanilla Pound Cake

Step 1: Prepare Your Pan

Getting started is a breeze—just preheat your oven to 350°F (175°C) so it’s hot and ready, then grease and flour a 9×5-inch loaf pan. This step ensures the cake releases easily (no sticking!) and gives the finished loaf those classic, clean edges we all love.

Step 2: Cream Butter and Sugar

In a large bowl, beat together the softened butter and granulated sugar until the mixture turns light, fluffy, and pale—aim for about 3 to 4 minutes. This creaming not only blends the ingredients but also creates air pockets for a lighter texture. Don’t rush this bit; it really sets the tone for your Easy Vanilla Pound Cake.

Step 3: Add the Eggs and Vanilla

Now, beat in the eggs one at a time, mixing well after each addition to ensure a smooth, silky batter. Stir in the tablespoon of good vanilla extract at this stage. The smell alone will make your kitchen feel like a bakery!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking breaks up any lumps and helps the leavening get evenly distributed, so you end up with a perfectly risen loaf every time.

Step 5: Alternate Wet and Dry Ingredients

Gently add the flour mixture to the butter-egg blend, alternating with the whole milk—begin and end with flour. Mix until just combined; overmixing can toughen your pound cake, so stop as soon as everything comes together. The batter will be thick and luscious!

Step 6: Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. That’s it – your Easy Vanilla Pound Cake is ready to slice!

How to Serve Easy Vanilla Pound Cake

Garnishes

Dress up your loaf with a dusting of powdered sugar for a simple, elegant finish, or go all out with a dollop of freshly whipped cream and a handful of juicy berries. Even a drizzle of chocolate or caramel sauce takes things up a notch while letting the vanilla shine through.

Side Dishes

Serve your Easy Vanilla Pound Cake alongside a scoop of vanilla bean ice cream or a creamy yogurt parfait for a delightful dessert duo. For something a little fancy, pair with a fruit compote or citrus curd—these tangy-sweet additions balance the cake’s buttery richness beautifully.

Creative Ways to Present

Try slicing thick pieces and grilling them lightly for a surprisingly delicious twist, or cut the cake into cubes for trifle or parfaits layered with fruit and cream. Half the fun is finding new ways to enjoy this Easy Vanilla Pound Cake, whether you keep it classic or reinvent it with fun toppings and pairings!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover slices in an airtight container at room temperature for up to three days. The flavors actually deepen overnight, making next-day slices especially irresistible!

Freezing

Easy Vanilla Pound Cake freezes like a dream—let the loaf cool completely, then wrap tightly in plastic wrap and foil. Pop the wrapped loaf or individual slices in a freezer bag and stash away for up to two months. When the craving hits, just thaw at room temperature.

Reheating

If you like your pound cake a bit warm, gently toast slices in a toaster oven or warm them in the microwave for 10–15 seconds. This refreshes the crumb and releases those nostalgic vanilla aromas all over again.

FAQs

Can I make Easy Vanilla Pound Cake in advance?

Absolutely! In fact, this cake tastes even better after resting overnight, as the vanilla flavor intensifies. Bake it a day ahead for special occasions or brunches and simply keep it covered at room temperature.

Can I use a bundt pan instead of a loaf pan?

Yes—you can bake this batter in a bundt pan for a beautiful party-worthy shape. Just note the baking time may vary depending on the size of your pan, so keep an eye on it and test with a toothpick toward the end.

How do I avoid a dense pound cake?

The secret to a light texture is creaming the butter and sugar thoroughly, then mixing the batter just until combined once the flour goes in. Overmixing can make the loaf heavy, so use a gentle touch for the best results.

Can I add mix-ins like fruit or chocolate chips?

Definitely! Fold in up to one cup of mini chocolate chips, chopped nuts, or dried fruit after the batter is mixed. Just be aware that juicy mix-ins like fresh berries may slightly affect the bake time and moisture.

Is Easy Vanilla Pound Cake suitable for freezing?

Yes! This cake is one of the best for freezing, whether you wrap up the whole loaf or slices. Just be sure to seal it well to keep out freezer odors, and enjoy bakery-fresh cake whenever you like.

Final Thoughts

Nothing beats the aroma and taste of a homemade Easy Vanilla Pound Cake. It’s wonderfully simple, endlessly versatile, and destined to become a favorite in your baking rotation. Give it a try, share a few slices, and see why this classic recipe holds a special spot on the treat table!

Easy Vanilla Pound Cake Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, buttery goodness of this Easy Vanilla Pound Cake that is sure to become a family favorite. With a moist crumb and a delightful hint of vanilla, this simple yet classic loaf cake is perfect for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
1 1/2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy, about 3–4 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Bake: Pour the batter into the pan and bake for 55–65 minutes until a toothpick comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.