Homemade Vanilla Pound Cake – moist, simple & timeless
A buttery, dense vanilla pound cake with a soft crumb and warm vanilla flavor. Perfect for slicing, glazing, or pairing with fruit and cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 slices 1x
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1½ cups granulated sugar
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4 large eggs, room temperature
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2 tsp pure vanilla extract
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2 cups all-purpose flour
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1½ tsp baking powder
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½ tsp salt
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½ cup whole milk or heavy cream
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×5” loaf pan.
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Cream butter and sugar until pale and fluffy (3–5 minutes).
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Beat in eggs, one at a time, then add vanilla.
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In a separate bowl, whisk flour, baking powder, and salt.
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Add dry ingredients to wet, mixing on low until combined.
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Stream in milk and mix until smooth.
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Pour batter into prepared pan and smooth the top.
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Bake for 55–65 minutes until a toothpick comes out clean.
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Cool in pan 10 minutes, then cool completely on a wire rack.
Notes
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Add lemon zest for citrus flair.
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Glaze with powdered sugar + milk for extra sweetness.
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Wrap and freeze for up to 2 months.