Baking & Pastry > Cakes > Butter Cakes > Pound Cake Recipe

Classic Vanilla Pound Cake

A timeless classic, this vanilla pound cake is dense, moist, and buttery, perfect for enjoying on its own or with your favorite toppings. Learn how to make this easy and delicious pound cake recipe!

Prep Time
20 minutes
Cook Time
50-60 minutes
Servings
12
Ingredients
  • 3 cups All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 cup (2 sticks) Unsalted butter, softened
  • 2 cups Granulated sugar
  • 6 Large eggs
  • 2 teaspoons Vanilla extract
  • 1/4 cup Milk

Preparation

Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan. Alternatively, use baking spray with flour.

Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender cake, so don't rush it! Use an electric mixer for best results.

Add Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract.

Alternate Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.

Baking

Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake is browning too quickly, tent it loosely with aluminum foil.

Cooling

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Slice and serve!

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FAQ

  • Can I use salted butter?

    It's best to use unsalted butter so you can control the amount of salt in the recipe. If you only have salted butter, omit the salt called for in the recipe.
  • How do I store pound cake?

    Store pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage.
  • My cake is dry. What did I do wrong?

    Overbaking is the most common cause of dry pound cake. Be sure to check the cake frequently towards the end of the baking time and remove it from the oven as soon as a wooden skewer comes out clean. Also, make sure you are measuring your ingredients accurately, especially the flour.