There’s something incredibly comforting about this Classic Vanilla Pound Cake. It’s rich, buttery, and moist—the kind of dessert that brings back memories of homemade cakes from decades past. Perfect with a cup of tea, a scoop of ice cream, or just a dusting of powdered sugar, this simple yet elegant recipe has stood the test of time.
Classic Vanilla Pound Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, at room temperature | 1 cup (2 sticks) |
| Granulated sugar | 1 1/2 cups |
| Large eggs, at room temperature | 4 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 cups |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Whole milk, at room temperature | 1/2 cup |
How To Make Classic Vanilla Pound Cake:
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent sticking.
Cream Butter and Sugar: In a large bowl, beat together the butter and sugar until the mixture becomes light, creamy, and fluffy—this step gives your cake that perfect texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract for that classic aroma.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Wet and Dry Ingredients: Gradually alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overbeat.
Pour and Bake: Pour the batter into your prepared loaf pan, smoothing the top evenly. Bake for about 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake rest in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve it plain, glazed, or with your favorite toppings.
This simple yet nostalgic pound cake delivers bakery-quality results with every bake. It’s proof that some desserts never go out of style—they just get rediscovered.
