If you crave a classic treat that’s equal parts cozy and elegant, this Easy Vanilla Pound Cake belongs in your recipe box! It’s buttery, rich, and loaded with fragrant vanilla—everything a perfect pound cake should be. From its golden crown to the irresistible crumb, it fills your kitchen with sweet nostalgia and delivers pure comfort with every slice. Whether you’re sharing with guests or keeping it all to yourself (no judgement!), this recipe is destined to become your go-to for celebrations, afternoon coffee breaks, or “just because” moments.

Easy Vanilla Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This Easy Vanilla Pound Cake comes together with pantry staples, each playing an important role in the final flavor and texture. Don’t skip or swap—the magic is in the simplicity!

Unsalted Butter (1 cup, softened): The key to that rich, tender crumb and buttery flavor—let it come to room temperature for easy creaming.
Granulated Sugar (1 1/2 cups): For essential sweetness and a delicate, golden crust.
Large Eggs (4): These add richness and help the cake rise beautifully, so your pound cake is light instead of dense.
Vanilla Extract (1 tablespoon): Star flavor! Go for pure vanilla extract if you can for the deepest, most fragrant results.
All-Purpose Flour (2 cups): Provides structure; make sure to measure it accurately for the right texture.
Baking Powder (1/2 teaspoon): Just a touch gives the cake a gentle lift and perfect crumb.
Salt (1/4 teaspoon): Balances the sweetness and enhances the vanilla’s warmth.
Whole Milk (1/2 cup): Adds moisture and creates a luscious, tender bite.

How to Make Easy Vanilla Pound Cake

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F (175°C). Greasing and flouring your 9×5-inch loaf pan is a quick but important step—it helps the cake release easily without sticking, so you get those perfect clean edges. If you skip this, you risk a heart-sinking cake disaster that nobody wants!

Step 2: Cream the Butter and Sugar

Grab a large mixing bowl and add your softened butter and granulated sugar. Use a mixer to beat them together until the mixture is super light and fluffy, which should take about 3 to 4 minutes. This step incorporates tiny air bubbles, giving your Easy Vanilla Pound Cake that signature tender crumb and lovely lift.

Step 3: Add the Eggs and Vanilla

Working one egg at a time, blend each into the creamed mixture, mixing well after every addition. This ensures a beautifully emulsified batter that bakes evenly. Finally, pour in the vanilla extract—honestly, the aroma is dreamy! This is the point where you catch yourself grinning over the bowl.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This guarantees all your dry ingredients are evenly distributed and prevents lumps in the batter—which keeps your pound cake smooth as silk.

Step 5: Bring It All Together

Now for a little “cake magic”: Add the dry mixture to your wet batter in three parts, alternating with the milk. You’ll start and end with the flour. Mix until just combined; resist the urge to overmix! Too much stirring will make the cake tough and dry, rather than moist and delicate.

Step 6: Bake to Perfection

Pour the finished batter into your prepared loaf pan and gently smooth the top. Pop it in the oven and bake for 55 to 65 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with only a few moist crumbs attached. Let it cool in the pan for 10 minutes before turning out onto a wire rack to cool completely—the hardest part is waiting!

How to Serve Easy Vanilla Pound Cake

Garnishes

This cake shines on its own, but a little garnish never hurts! Dust the cooled cake with powdered sugar for a classic, elegant look, or pile on a handful of fresh berries for fruity color and extra brightness. If you’re feeling especially indulgent, a generous swirl of whipped cream takes this treat over the top.

Side Dishes

Pair your Easy Vanilla Pound Cake with a cup of freshly brewed coffee or a glass of cold milk for the ultimate afternoon pick-me-up. For entertaining, serve slices alongside a fruit salad or a scoop of vanilla ice cream; the creamy-dense cake and cold, melty ice cream are a match made in dessert heaven.

Creative Ways to Present

Slice it thick and toast gently for a caramelized edge, then top with berries and honey for a brunch-worthy plate. For parties, cube the pound cake and skewer with fruit and marshmallows for a playful dessert kebab. If you’re making this cake for a celebration, a drizzle of lemon glaze or chocolate sauce gives a personalized touch.

Make Ahead and Storage

Storing Leftovers

Keep your Easy Vanilla Pound Cake fresh by wrapping any leftover slices tightly in plastic wrap or storing them in an airtight container at room temperature for up to three days. If your kitchen runs warm, pop the container in the fridge for an extra day or two of freshness.

Freezing

This cake is a maker’s dream when it comes to freezing! Let it cool completely, then wrap whole loaves or individual slices securely in plastic wrap and follow with a layer of foil or place them in a freezer-safe bag. It’ll stay delicious for up to two months. Just thaw at room temperature before serving, and it’s as good as new.

Reheating

To enjoy that just-baked warmth, pop a slice in the microwave for 10 to 15 seconds or warm it in a low oven (about 300°F for several minutes). The subtle heat wakes up the buttery crumb and vanilla aroma, making leftovers taste freshly baked.

FAQs

Can I use salted butter instead of unsalted?

You can use salted butter in a pinch, just reduce the additional salt in the recipe to a small pinch or omit it entirely. The cake will still have a deliciously rich flavor—maybe a touch saltier, but sometimes that’s a good thing!

What’s the best way to get a moist Easy Vanilla Pound Cake?

Using room temperature ingredients is crucial, as is creaming the butter and sugar until fluffy. Also, be careful not to overmix when adding the flour, and don’t overbake—the cake should be just golden and a toothpick should come out clean or with a few moist crumbs.

Can I substitute another kind of milk?

Whole milk yields the richest results, but you can swap in 2 percent or even a plant-based milk if needed. Just know that switching may slightly alter the cake’s tenderness and depth of flavor, but the recipe is quite forgiving.

How can I tell when the cake is done?

Baking times can vary, so check doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your pound cake is done. If there’s wet batter, let it bake a bit longer, checking every 3–4 minutes.

Can I make Easy Vanilla Pound Cake in advance for a party?

Absolutely! Make the cake up to two days ahead; just wrap it tightly and store at room temperature. If you need to make it even farther ahead, freeze it following the storage tips above. It’s a perfect dessert for entertaining since it holds up so well.

Final Thoughts

If you’ve ever wanted a foolproof dessert that tastes like it came straight from a beloved bakery, this Easy Vanilla Pound Cake is the answer. I hope you’ll whip up a loaf soon—your kitchen will smell amazing, and I promise every bite will win you over!

Easy Vanilla Pound Cake Recipe

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4.6 from 17 reviews

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

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Description

Indulge in the buttery goodness of this Easy Vanilla Pound Cake. With a moist and tender crumb, this classic dessert is perfect for any occasion. Enjoy a slice with a cup of tea or dress it up with fresh berries and whipped cream for a special treat.

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 oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Combine wet and dry: Gradually add dry ingredients to wet mixture, alternating with milk.
Bake: Pour batter into pan and bake for 55–65 minutes.
Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.