Classic Vanilla Pound Cake is a timeless dessert loved for its rich, buttery flavor and dense yet tender crumb. Originating from the traditional “pound” method—using a pound each of butter, sugar, eggs, and flour—this cake has stood the test of time as a simple but elegant treat. The warm aroma of vanilla and butter filling the kitchen makes it perfect for family gatherings, afternoon tea, or a comforting everyday dessert. Delicious on its own or dressed up with fruit, glaze, or whipped cream, this pound cake is a true classic you’ll come back to again and again.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup whole milk or heavy cream
2 tablespoons pure vanilla extract
How to Make Classic Vanilla Pound Cake
Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
Cream butter and sugar together until light, fluffy, and pale (about 4–5 minutes).
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding dry ingredients and milk to the batter, beginning and ending with dry ingredients.
Mix in the vanilla extract.
Pour batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
✨ Tips for Best Results
Use room-temperature ingredients for a smooth batter
Don’t overmix once flour is added
Store covered at room temperature for up to 3 days