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.


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

4.6 from 10 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

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Keyword: 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.

See more posts by Sabrina

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. I work with the elderly in a rest home and we made this cake today. This cake was very easy for the residents to make and everyone agreed it tasted divine. I would highly recommend this recipe to others.

  2. I followed the recipe, and the cake burned 15 minutes after I put it in the oven!
    I put it on 350 degrees! That’s the lowest actually.
    I don’t understand why it burned!!

  3. So easy and beautiful. Infused the butter with fresh basil and added 1/8 C lemon juice (and 1/8tsp Baking soda) Flavor was so gentle and soft, thank you!

  4. I tried this recipe this morning and I was disappointed in the results. I thought I did everything just as you said but it came out tough and dense, not light and fluffy…

    It looks so good on the laptop that I’m determined to try it again.

    Happy Baking Everyone 🙂

  5. In your introduction you talk about adding salt and baking SODA, but your receipe calls for baking POWDER. Which do I use?

  6. Not bad. Cake tastes good but it does not have that heavy moist texture of what you get at the bakery. It’s more on the dry side. Experimenting with adding sour cream may improve the body.

    1. I’m not sure adding sour cream will give you the end result you’re looking for. This is a very dense cake with heavy ingredients and adding sour cream would be like fighting a losing battle in regards to making a difference. Though I’ve not tested it, my hunch is telling me it won’t work.

  7. Does the butter have to be room temp I left it out over night and when I put in the eggs something curdle or is it suppose to be like that I feel so dumb

    1. Butter only needs to be left out on the counter for around 30 minutes to get to room temerature. Try that next time and you should be ok.

    2. I know this is late, but I also had the eggs curdle when added to room temp butter when I was making a different recipe. I’m thinking the eggs should have been at room temp too! Maybe give this a try! I plan on trying this pound cake recipe soon!

      1. If you add cold eggs to warm butter it will appear “curdled” but it’s just the butter “solidifying” again, keep beating, it should smooth out! Room temp eggs will mix in easier!

  8. I have to confess I have never made a pound cake but it really does look so easy and delicious, I think I should try it out!

  9. Um, this pound cake literally looks like the best pound cake ever!! I just want to reach into my computer and grab a slice! Thank you for these great tips… Adding this to my list of things I need to make immediately!