Classic Vanilla Pound Cake Recipe
dessert
pound cake, vanilla pound cake, easy pound cake, loaf pan cake
Classic vanilla pound cake recipe with a soft, buttery crumb and rich flavor. Easy to make and hard to mess up.
Print Recipe
Share by Email
Share on Facebook
Share on Twitter
Pin Recipe
Equipment
- 1 stand mixer or hand mixer
- 2 loaf pans
- 1 Mixing bowl large
- 1 Measuring cups
- 1 Measuring spoons teaspoon
- cooling rack
Ingredients
- 2 cups sugar
- 1 cup butter softened
- 5 eggs room temperature
- 2 tsp vanilla
- 3 cups all purpose flour sifted
- 1 tsp baking powder
- 1 cup milk
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix sugar and butter until smooth.
- Add eggs and vanilla, then beat until well combined.
- Mix on high for about 5 minutes to help build structure.
- Reduce speed to low and add flour and baking powder alternately with the milk.
- Beat well after each addition until the batter is smooth.
- Divide batter evenly into greased loaf pans.
- Bake for 60 to 70 minutes, or until a toothpick or cake tester comes out clean.
- Let cakes cool in the pans for 15 minutes, then remove and place on a cooling rack.
Notes
This cake is pretty forgiving, but a few small things really do make a difference.
Let your butter soften at room temperature instead of microwaving it. It mixes better and gives the cake a smoother texture.
Bring your eggs to room temperature before adding them so everything combines more evenly.
Sifting the flour helps keep the batter lighter instead of dense. It only takes a minute and is worth it.
Mix the batter for the full time, even if it already looks good. That extra mixing helps create a better crumb.
Bake until a toothpick or cake tester comes out clean. I use these cake testers because they’re perfect for the job and don’t leave a mess.
If you want clean slices, let the cake cool completely before cutting. If you don’t mind it being a little soft and crumbly, go ahead and cut it warm.