Vanilla Pound Cake

12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

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

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.

Classic Pound Cake

Frequently Asked Questions

How did Pound Cake get its name?

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.

How do you make Vanilla Pound Cake moist?

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.

What can you add to Pound Cake?

Try adding chocolate chips, pecans with a maple glaze, walnuts, orange zest, cinnamon, or cream cheese to your pound cake.

Vanilla Pound Cake Collage of baking

More Dessert Cake Recipes

Vanilla Pound Cake slice in hand

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.
Vanilla Pound Cake side view after slicing

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.
Vanilla Pound Cake slice on plate

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Vanilla Pound Cake

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!
Yield 12 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.



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


Calories: 268kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 73mg | Potassium: 86mg | Sugar: 17g | Vitamin A: 435IU | Calcium: 35mg | Iron: 1.2mg
Vanilla Pound Cake Collage

Photos used in a previous version of this post.

Classic Pound Cake
Vanilla Pound Cake
Easy Pound Cake
Easy Vanilla Pound Cake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. 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.

  1. Made it ,it fell not one I’ll keep . Didn’t really like the taste of it . Got better one I’ll stick with

  2. 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

  3. 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…

  4. this recipe is a good pace line the way of develop pastry preparation I like it and learn more from this tips

  5. 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.

  6. 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 .

  7. 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

  8. 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!!!!

  9. 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!

    1. Sorry for the delay here, I haven’t tested that substitution so I couldn’t give you a definite answer.

  10. 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!

  11. 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!

  12. 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!

  13. 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!

    1. Cake was easy and delicious but the 8” by 4” pan was way too small. I should have used a 9” by 5”.

  14. 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 🙂

  15. 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!