Classic Vanilla Pound Cake never disappoints. Pure vanilla flavor with a soft crumb, this is one of our favorites! If you love pound cake, don’t miss my Cream Cheese Pound Cake, Lemon Pound Cake, and Chocolate Pound Cake!

Vanilla Pound Cake

Moist Vanilla Pound Cake

There is nothing worse than a dry pound cake, and nothing better than a perfectly moist one! This recipe has a crumble that is to die for, with the purest delicious vanilla flavor. I love that there are only five ingredients in this entire recipe.

Use the best quality you can find as that will help ensure a delicious and perfect pound cake!

I have made many variations of this recipe and have found that whole milk works great, but if you happen to ever have a dry pound cake there are a few things you can do to fix that:

  • use extra-large eggs
  • substitute buttermilk for whole milk…In fact, I have four buttermilk recipes here!
  • make sure your flour is properly measured
  • if you live at a higher altitude, be sure to check out adaptations in my High Altitude Baking Tips

How to Measure Flour

To accurately measure flour, take a fork and sift the flour in the bag. Use a spoon and add the flour to the measuring cup (make sure you are using a dry measuring cup!) then use the back of a knife to level the measuring cup.

How to Bake Pound Cake

How Do You Prepare a Pan for Pound Cake?

One of my favorite methods is to use parchment paper to line the pans. This ensures that none of your cake will stick to the pan.

By far my favorite way to prepare a bundt pan is with GOOP (as grandma calls it) or Pan Release. The recipe is simple and you can easily keep it in on hand. I spread a generous coat around the loaf pan with a pastry brush. One important aspect of using Goop is when to remove the cake from the loaf pan. I will let the cake set in the pan for about 5 minutes, then invert onto a cooling rack.

You can also use the traditional butter + flour method, which is buttering the pan generously then adding about a 1/4 cup flour. Slowly turn the pan around and around making sure the flour covers every nook and cranny. Tip it over the garbage and shake out the excess.

You can also use bakers spray, which is an aerosol pan release. I prefer the “bakers” version (says it contains flour) as it seems to work best on pound cakes.

Pound Cake Recipe

How to Tell if Pound Cake is Done Baking

My favorite method of testing involves a toothpick. Around the 55min mark, insert the toothpick and then remove it. (Be careful, I have more burns on my hands than I care to admit.) If you see a few crumbs that is a GOOD thing, your pound cake is done baking. Wet batter on the toothpick means it needs to bake longer. If you happen to notice that the top is browned but your pound cake still needs to bake, you can gently cover it with a foil tent to make sure it will not brown anymore

5 Ingredient Pound Cake

What Do You Serve with Pound Cake?

Pound cake can be served warm, room temperature, and is even delicious served cold. No matter what you do with this Vanilla Pound Cake, I know you love it! I happen to love this cake all on its own, but here are a few ways to jazz it up:

  • whipped cream – traditional whipped cream, peppermint whipped cream, even an orange infused whipped cream would be amazing
  • chocolate ganache (this is my favorite recipe)
  • fresh fruit – A fun trick is to pile fruit in the center of the pound cake and then more on top! Drizzle with maple syrup for a beautiful presentation.
  • buttercream piped on – as seen on my Harvest Chocolate Bundt Cake
  • glaze – we love a simple vanilla glaze, but flavored glaze such as lemon works beautifully too
  • confectioner’s sugar – a soft dusting can transform a pound cake

More Pound Cake Recipes

vanilla-pound-cake-1
5 from 12 votes

Vanilla Pound Cake

Prep Time 10 mins
Cook Time 1 hr
Cooling Time 10 mins
Total Time 1 hr 20 mins
A classic pound cake!

Ingredients

  • 2 cups (454 g) butter, room temperature
  • 3 cups (600 g) granulated sugar
  • 6 large eggs, room temperature
  • 4 cups (500 g) all-purpose flour, sifted
  • cup (163 g) whole milk

Instructions

  • Preheat oven to 350 ° F.
  • Grease 3 – 8×4 inch loaf pans, then line with parchment paper.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time.
  • Beat in the flour alternately with the milk, mixing just until incorporated.
  • Pour batter evenly into loaf pans. Bake for 70 minutes, or until a toothpick inserted into the center of the cakes comes out mostly clean.
  • Remove from oven and allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Thankyou for such amazing recipe. I tried this recipe and I added rum extract to one batch and also orange extract to another to give it a different kind of flavour and taste and it was absolutely wonderful.

  2. I loved the taste and texture of the pound cake but you know why it finished yellow? I mean it’s not a light and nice color, it looks darker

  3. Delicious! I cut the recipe in 1/3 because we didn’t need 3 cakes. Then we tasted it, and now realize our mistake. We should have made all three cakes. I’ll be buying 2 more loaf pans tomorrow. Thank you!!

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