Easy Vanilla Pound Cake Recipe

Step by Step Guide to the Perfect Vanilla Pound Cake

Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly or line it with parchment paper for easy release.
Step 2: Cream the softened butter and sugar in a large bowl until pale and fluffy. This step creates air for a light, even rise.
Step 3: Add the eggs one by one, mixing well between each. The mixture should stay emulsified and smooth.
Step 4: In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Slowly add the dry mixture to the wet batter, alternating with milk. Start and end with the flour.
Step 6: Mix in the vanilla extract last. Scrape the sides of the bowl to ensure everything is well combined.
Step 7: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Step 8: Bake for 45 50 minutes. A toothpick inserted should come out clean with no wet batter.
Step 9: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.

I’ve made this cake dozens of times, and here are a few things I’ve learned along the way:

Use room temperature ingredients. Cold butter or eggs can cause curdling.
Don’t overmix the batter after combining the dry ingredients it can make the crumb tough.
Choose a quality vanilla extract. This is where all the flavor comes from no shortcuts here!

One time, I forgot the baking powder… let’s just say the result was more like a vanilla brick than cake. Lesson learned!

Sure, it’s amazing as-is but here’s how I love to jazz it up:

Top it with glaze: A simple vanilla glaze or lemon drizzle adds a shiny, flavorful finish.
Serve with fruit: Fresh strawberries or a warm berry compote are always a hit.
Infuse with citrus: Add orange or lemon zest to the batter for a bright twist.
Go indulgent: Fold in white chocolate chips or a swirl of jam before baking.