Vanilla Pound Cake

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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.

Classic Pound Cake

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.

I 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. I’ve also made this replacing the vanilla extract with orange extract and a dusting of powdered sugar and a teaspoon of orange zest on top.


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.


  • Chocolate chips
  • Pecans with a maple glaze
  • Walnuts
  • Orange zest
  • Cinnamon
  • Cream cheese


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.

Vanilla Pound Cake

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Pound cake is perfect for making ahead and freezing and will keep in the freezer for about 3 months. I like to 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.



  • 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 1/2 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.

Easy Pound Cake

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Vanilla Pound Cake

4.87 from 30 votes
  • Yield: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

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!


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 350 degrees and flour and butter an 8x4 inch loaf pan.
  2. To a stand mixer add the butter and sugar on high speed and beat until light and fluffy, about 2-3 minutes.

  3. On medium speed add in the vanilla and the eggs one at a time, then the milk until fully combined.
  4. Add in the flour, baking powder and salt until just combined then pour into the loaf pan and bake for 60 minutes.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 12 servings, Amount per serving: 268 calories, Calories: 268g, Carbohydrates: 33g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 85mg, Sodium: 73mg, Potassium: 86mg, Sugar: 17g, Vitamin A: 435g, Calcium: 35g, Iron: 1.2g

All images and text © for Dinner, then Dessert.

Keyword: pound cake

Easy Vanilla Pound Cake

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  1. 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!

  2. Made with oat milk, duck eggs and a blueberry drizzle in a 9×5. Perfectly moist and so delicious! Thank you for the recipe

    1. 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!

      1. 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!

    1. 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.

      1. Hi, can I use a round cake tin to bake this? And in that case will the temperature or time taken to bake change?

        1. 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.

    1. 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!

  3. If I use buttermilk, how much baking soda should I use? The rest of the ingredients/procedure should stay the same right? Please advice.

    1. 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!

  4. 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!

  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 🙂

  6. 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!