Vanilla Pound Cake is a classic recipe that’s sweet, dense, and incredibly EASY to make with simple ingredients and bakes in only 60 minutes!
Cakes can be intimidating to bake but pound cakes and loaf cakes are much easier and quicker, and this pound cake is a close second favorite to our all time favorite Easy Banana Bread.
Vanilla Pound Cake is a classic recipe dating all the way back to the 18th century, made with butter, sugar, all purpose flour, and eggs. This recipe is an updated version, including wholesome milk and a splash of vanilla extract, plus some baking powder and salt to improve the texture of the cake.
You’ll love making this pound cake recipe on the weekends because it’s great for brunch or to serve with coffee when you’re having friends and family over. You could also make this replacing the vanilla extract with orange extract and a dusting of powdered sugar and a teaspoon of orange zest on top.
Frequently Asked Questions
Pound Cake has been around for hundreds of years, and is originally named for its ingredients, as the cake called for a pound each of eggs, granulated sugar, butter, and all purpose flour. Now recipes don’t always call for a pound of each and vary regionally, but you’ll still find the name being used for a dense sweet cake.
If your pound cake is turning out too dry, try replacing the milk with buttermilk. The acid in the buttermilk works with the gluten to produce a softer texture in the cake. You can also add sour cream or cream cheese to soften up the pound cake, depending on which recipe you’re using. It’s not technically a classic pound cake with these ingredients, but it’s more like the modern version.
Try adding chocolate chips, pecans with a maple glaze, walnuts, orange zest, cinnamon, or cream cheese to your pound cake.
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Tips for Making Vanilla Pound Cake
- Once completely cooled, top this pound cake with powdered sugar or glaze.
- Bring your ingredients to room temperature. When mixing the butter and sugar together, wait until they look light and fluffy, about 3 minutes, to make sure enough air has been incorporated. This is a critical part of this pound cake recipe, so be patient here.
- Be careful not to over-mix your dough at the end, or the cake may turn out too dense.
- Don’t remove the pound cake from the loaf pan immediately. You want to let the cake cool about halfway, at least 10 minutes, before flipping it out of the pan and letting it come to room temperature.
- You can also make this pound cake recipe in a bundt pan if you want something more decorative. Butter and flour the bundt pan before pouring the cake batter in.
- Top the finished cake with fresh strawberries and whipped cream, or ½ teaspoon of cinnamon and a drizzle of honey, or a dusting of confectioners sugar.
- Use butter and flour to grease your pan, not cooking spray, which may prevent the cake from fully rising.
- Use a toothpick to check the doneness of your cake. If it comes out clean, the cake is ready. If it starts browning around the edges, it is over-baked and your cake will lose a lot of moistness.
How to Store Vanilla Pound Cake
- Serve: Once cooled, remove pound cake from loaf pan, slice and serve with any of your favorite toppings or ice cream.
- Store: Pound cake will keep at room temperature tightly sealed for 3-4 days. I don’t usually recommend putting cake in the refrigerator, but pound cake won’t go stale as quickly due to the density of the cake.
- Freeze: Pound cake is perfect for making ahead and freezing and will keep in the freezer for about 3 months. You can also make a few loaves of this pound cake recipe at once, then cut into slices and freeze individual portion sizes. Just make sure to wrap each slice tightly in plastic wrap, then aluminum foil to keep any air out.
Ingredients
- 12 tablespoons unsalted butter
- 1 cup sugar
- 1 tablespoon vanilla
- 4 large eggs
- 1/4 cup whole milk
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees and flour and butter an 8×4 inch loaf pan.
- To a stand mixer add the butter and sugar on high speed and beat until light and fluffy, about 2-3 minutes.
- On medium speed add in the vanilla and the eggs one at a time, then the milk until fully combined.
- Add in the flour, baking powder and salt until just combined then pour into the loaf pan and bake for 60 minutes.
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Notes
Nutrition
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Photos used in a previous version of this post.
What size are the eggs. Small, medium or large?
I typically use large.
Thankyou.
Can I use 2% milk instead of whole milk? That’s all we buy
Yes you can!
Is there a guide to how long to cook for? Couldn’t see for all the ads
Hi Fred, at the top of our recipes we have a feature called “Jump to Recipe” that will bypass ads. Vanilla Pound Cake takes 60 minutes to cook! Enjoy.
Made it ,it fell not one I’ll keep . Didn’t really like the taste of it . Got better one I’ll stick with
Just came out of the oven and it’s so good
I would love to try this recipe. Is it necessary for the topping or is it still nice without it?
How much sour cream should be used
I made this recipe the only things I would say is bake for 30 mins and increase the time if needed. My cake was good a little dry because I did 60 minutes like it said. So I definitely will follow this recipe again I would just start at 30 mins
Tried this and “OMG” It is was soooooo good, I have baked this cake like 4 time in 2 weeks, I had to stop myself,,, everyone that ate it, said the cake was the best…….this is my go to recipe. Thanks a MILLION for sharing this recipe…
this recipe is a good pace line the way of develop pastry preparation I like it and learn more from this tips
Hello how long will my cake last ?
food
I love this recipe easy peezy and so delicious. I tweaked it just a bit with the butter, It asked for 12tbsp I used 8 and added 1/4 cup vegetable oil for the remainder, I also added 1 tsp each of lemon and almond flavoring. The cake baked beautifully and so moist, not heavy or dense. This one is a keeper for quick a dessert.
I like this cake and used 1/4 cup sour cream ( full fat) instead of milk I would like it a little moister- could I increase the sour cream to achieve this? I also baked it for 53 minutes at 325 because my oven baked cakes better at this temperature .
Just made this and it is just “ok”. I sifted the flour/baking powder, and measured it properly (spooned it into the measuring cup then leveled it off), and my eggs, milk and butter were all at room temperature.
I baked it at 350* and it was done within 50 minutes (my oven cooks fast). It baked up golden and looks good, but is very bland extremely dense (and no, I did not over beat it after I added the flour).
I’m not sure if I’d make this recipe again
Amazing cake I’ve made it serval times but can I double the recipe to make it in a bundt pan
Have you tried in a Bundt? If so how was it?
Can u make this in a 9 inch round cake pan?
My only complaint is that the cooking time should be adjusted to 50-60 minutes as my cake turned out too dark.
Some ovens run hotter than others. If your oven runs hot, reduce your cooking time.
Quick and easy recipe! My family loved it ?
Turned out to be fantastic! I live at just over 5000 feet in elevation and there were no modifications needed-just a perfect, just right in moisture, balanced sweet to cake flavor (not sickly sweet like a lot of cakes), super easy to make.
Well done!!!!
Thank you, Kathy!
I used a 9×5 loaf pan and upped the temp to 375 (as per a previous comment suggestion) and baked it for 43 mins. Absolutely loved it!!!! My husband requested one loaf a week and we’re excited to experiment by adding berries and switching up the flavor. Thank you! Very beginner friendly as well!
This may be a silly question but by vanilla you mean vanilla extract?
Yes, it means vanilla extract. Sorry for any confusion!
Hi I was wondering if I could use cake flour for this recipe?
Sorry for the delay here, I haven’t tested that substitution so I couldn’t give you a definite answer.
I just baked this cake using cake flour. Its perfectly fine. I sift my flour first
Best vanilla pound cake recipe I have found! I sprinkled the top with a sugar/cinnamon/ melted butter topping halfway through the baking time. Phenomenal! My husband gives you two thumbs up and does not want ordinary cake anymore!
I’m so glad you enjoyed it!
Was going to make this as a surprise for the hubby & will so be using this tip!!!
Made with oat milk, duck eggs and a blueberry drizzle in a 9×5. Perfectly moist and so delicious! Thank you for the recipe
Love it! Thanks for the 5 stars, Shaina.
This looks great. Do you think I could sub the whole milk for either oat or soy milk?
I haven’t tested it but I don’t see why not. I’d think oat milk might give you more of the same texture though. Good luck!
Can you use margarine instead of butter?
I haven’t tested it but I don’t see why it wouldn’t work though it may be slightly saltier since margarine contains salt. If you decide to try, I’d love to know how it turns out. Thanks!
soo amazing and moist. i added 1/4 cup of sprinkles for a fun twist and it turned out great 🙂
Such a great idea, Emma!
Can I use a Bundt pan instead?
I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Yes, the recipe should work great in a bundt pan if you double the ingredients.
Tried this recipe and it came out awesome yummy.My daughter likes it very much.
Thanks for the 5 star rating, Manjusha.
Tried the recipe and the cake was really good and definitely moist.
Thanks for the 5 stars, Maury.
Hi, can I use a round cake tin to bake this? And in that case will the temperature or time taken to bake change?
I am so sorry the comment got lost, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Because pound cake is more dense than normal cake batter it won’t cook as evenly in a round cake tin. You could still do it if you don’t have a bread pan, but it might make the sides crispier.
I accidentally put the milk in last will it affect my my cake?
I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
I haven’t recipe tested that and it might affect the texture of the cake, but the flavor should still be good!
If I use buttermilk, how much baking soda should I use? The rest of the ingredients/procedure should stay the same right? Please advice.
I haven’t tested it but I’d think 1/4 to 1/2 teaspoon of baking soda would be needed. Obviously, leave out the baking powder. Good luck!
I baked this in a foil loaf pan. I accidentally beat the eggs and sugar first, instead of creaming sugar and butter, but dumped the butter in anyway, and mixed on high in stand mixer, about 4 minutes hoped for best… accidentally saw and poured tablespoon vanilla, vs. teaspoon, baked at 350 for 1 hour and 15 minutes, at 3700 ft. elevation. A giant hump grew in the center. Dusted with powdered sugar, cooled on a rack. Outstanding! Dense, buttery, sweet, moist, crispy top- super delicious recipe … and forgiving, too!
I’m happy to know it all still turned out for you, Jon. Thanks for the 5 stars.
can you make this without a stand mixer too? like, with a handheld mixer? thanks!
Of course 🙂
Hi! Hoping to make this tonight for Christmas…Domyou need to sift the flour and baking powder?
So sorry this was caught in my spam filter. It’s not necessary to sift for this recipe.
Cake was easy and delicious but the 8” by 4” pan was way too small. I should have used a 9” by 5”.
Whoever thinks this recipe is too dry is not doing it properly and must be over baking it. It came out great for me and one cup of sugar was plenty 🙂
Thanks, Bonnie.
you replied on my bday 🙂
We were disappointed with this pound cake, it looked beautiful when it came out of the oven but was dry and not much flavor and the outside was crustier than pound cakes should be, with all the butter I would’ve thought it would be moist. Also I think it needed more sugar. Sorry!
I only have a 9×5 loaf pan. What would be the difference I’m cook time/temp if I used it?
You’ll want to increase the baking temperature to 375 and it’ll take less time.