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Vanilla Pound Cake

This Vanilla Pound Cake is a timeless recipe that balances rich buttery flavor with a tender crumb, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened for ideal mixing
  • 2 cups granulated sugar
  • 4 large eggs room temperature for better incorporation
  • 1 tablespoon pure vanilla extract the quality counts; recommend Nielsen-Massey
  • 3 cups all-purpose flour a proper measure for a light texture
  • 1 teaspoon baking powder check freshness
  • 1/2 teaspoon salt to enhance flavor
  • 1 cup milk whole milk for richness or substitute with almond milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or cooking spray.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Serving
  1. Serve your Vanilla Pound Cake plain or with fresh fruit, ice cream, or alongside your favorite coffee or tea.

Notes

Make ahead a day in advance for improved flavors. Store in an airtight container. To prevent overbaking, check the cake visually for golden top and a crack forming down the center.