If you have a craving for something classic, buttery, and irresistibly moist, you will love this Easy Vanilla Pound Cake Recipe. It’s a timeless dessert that combines the warmth of vanilla with a tender crumb that melts in your mouth. Whether you’re a seasoned baker or just starting out, this recipe is straightforward, reliable, and yields a perfectly golden loaf every time. The rich flavor and simple ingredients make it a go-to favorite for any occasion, from a casual afternoon tea to a cozy family gathering.
Ingredients You’ll Need
Gathering a handful of basic ingredients that each bring their own magic to the table, this recipe proves that simplicity is the secret to spectacular flavor and texture. Every component plays a key role in ensuring your pound cake is moist, fluffy, and packed with vanilla goodness.
- Unsalted butter: Using softened butter ensures a creamy texture and rich flavor, while controlling salt levels lets you season just right.
- Granulated sugar: The perfect amount to sweeten without overpowering, also helps create a tender crumb.
- Large eggs: At room temperature, they help bind the ingredients and contribute to a smooth, fluffy texture.
- Vanilla extract: The star of the show, adding deep, aromatic flavor that elevates the entire cake.
- All-purpose flour: Provides structure and body to the cake, balanced just right with leavening.
- Baking powder: Gives just the right lift to keep the pound cake light and airy.
- Salt: Enhances the sweetness and rounds out the flavors perfectly.
- Whole milk: At room temperature, it adds moisture and richness for that signature tender crumb.
How to Make Easy Vanilla Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature. Grease and flour a 9×5-inch loaf pan or line it with parchment paper. This step is essential to prevent sticking and help your pound cake come out cleanly and beautifully.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This process takes about 3 to 4 minutes and is crucial for incorporating air into the batter, giving your pound cake that wonderful light texture despite its dense roots.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to keep the batter well-emulsified. Then mix in the vanilla extract, which perfumes the batter with a cozy, inviting aroma that hints at the deliciousness to come.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to distribute the leavening agent evenly and ensures no pockets of salt form in the cake.
Step 5: Alternate Adding Dry Ingredients and Milk
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing only until just combined. Overmixing can lead to a tougher cake, so gentle folding is your friend here.
Step 6: Pour and Smooth Batter
Transfer the batter into your prepared loaf pan and smooth the surface with a spatula. An even surface ensures your cake bakes uniformly and looks stunning once finished.
Step 7: Bake to Perfection
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. The smell of vanilla wafting through your kitchen is your cue that something special is happening inside the oven.
Step 8: Cool Properly
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting time prevents the cake from breaking apart and lets it set just right.
How to Serve Easy Vanilla Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar can add elegance without stealing the spotlight. Fresh berries, a dollop of whipped cream, or a drizzle of caramel sauce also pair beautifully, adding color and complementary flavors that make each bite even more delightful.
Side Dishes
This pound cake is a lovely companion to a hot cup of tea or coffee, perfect for afternoon treats or brunch. It also serves as a delicious base for fruit salads or a topping of vanilla ice cream, turning an everyday moment into a mini celebration.
Creative Ways to Present
Slice your cake and layer it with fresh fruit and mascarpone in a trifle for a show-stopping dessert. Alternatively, cut it into cubes, toast slightly, and serve with a rich chocolate fondue or your favorite pudding for a playful twist on classic flavors.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your pound cake tightly in plastic wrap or store it in an airtight container. This keeps it moist and delicious for up to 3 days at room temperature, making it perfect for preparing ahead of time.
Freezing
You can freeze slices or the whole loaf by wrapping them securely in plastic wrap and then in foil or freezer bags. Frozen pound cake lasts up to 2 months and is ideal for planning ahead for celebrations or just having a treat ready whenever the craving strikes.
Reheating
To enjoy your pound cake fresh from the freezer, thaw it at room temperature, then warm individual slices in the microwave for about 15 seconds or in a preheated oven for a few minutes. This little touch revives the buttery texture and enhances the vanilla aroma wonderfully.
FAQs
Can I use salted butter instead of unsalted?
Yes, but it’s best to reduce or omit the added salt in the recipe to prevent the pound cake from becoming too salty. Unsalted butter gives you more control over the final taste.
What’s the best way to ensure my pound cake is moist?
Make sure not to overmix your batter and use room temperature ingredients. Also, be precise with baking times and avoid overbaking, which can dry out the cake.
Can I substitute milk with something else?
Whole milk offers richness, but you can substitute it with buttermilk for a tangy twist or a non-dairy milk like almond or oat milk to accommodate dietary preferences. Just keep the volume the same.
How do I prevent the pound cake from sticking to the pan?
Greasing and flouring the pan thoroughly or lining it with parchment paper ensures your cake releases cleanly once baked.
Is this recipe suitable for making cupcakes?
Absolutely! Simply divide the batter into a lined muffin tin and bake for 18-22 minutes, checking with a toothpick to ensure doneness. The flavor and texture remain fantastic in a smaller form.
Final Thoughts
There’s something truly heartwarming about baking this Easy Vanilla Pound Cake Recipe. It’s a simple recipe that brings a tremendous amount of joy with every bite. Whether you’re sharing it with friends, family, or treating yourself, this pound cake is a wonderful reminder of how the best desserts don’t have to be complicated. So go ahead, give it a try, and enjoy the deliciously nostalgic flavors that only a classic vanilla pound cake can offer.
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Easy Vanilla Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings (10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Vanilla Pound Cake is a classic, moist, and buttery dessert that’s perfect for any occasion. With a tender crumb and a rich vanilla flavor, this pound cake is a delightful treat that is simple to prepare and bakes to golden perfection in just over an hour.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, at room temperature
Dry Ingredients
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure all ingredients are at room temperature for the best texture and to help the batter mix evenly.
- Do not overmix the batter once the dry ingredients are added to keep the pound cake light and tender.
- If the cake browns too quickly, loosely cover it with aluminum foil halfway through baking.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This pound cake pairs wonderfully with fresh berries, whipped cream, or a dusting of powdered sugar.
