Vanilla Pound Cake

I started making this pound cake a few years ago because I couldn’t sleep and needed something to do. I learned two things that morning, 1) my family can sleep through anything and 2) getting you fingers caught in the paddles of the hand mixer really does hurt. Then again, I probably shouldn’t have been baking when I was barely awake.

Now, if you are looking for a traditional, dense pound cake, this is not the cake for you. Traditional pound cake doesn’t use any leavening, I added some baking powder just to make it not as dense.

I have made several different variations of this recipe. I have made citrus, almond, and cranberry-orange pound cakes. Different flavors for different seasons. For instance, during the holiday season [or any season ed. Scott], my husband’s favorite is the cranberry-orange. Once November hits, and cranberries are in season I buy several bags and freeze them. I love how the fresh cranberries pop and give a burst of color throughout the cake. During the spring time, I am all about vanilla pound cake topped with fresh strawberries and blueberries and just a dollop of whip cream. My mouth is watering just thinking about it.

I hope you all enjoy this delicious pound cake. Don’t be afraid of trying different flavors.

Bon Appétit

Vanilla Pound Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 1 loaf
  • 1 cup salted butter at room temperature;
  • 1 cup granulated sugar;
  • 4 large eggs at room temperature;
  • 2 cups  all purpose flour;
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt;
  • 1/2 cup milk;
  • 2 teaspoon  vanilla extract
  1. Preheat your oven to 350°F. Lightly grease a 9" x 5" loaf pan.

  2. In a large bowl, beat the butter and sugar until very light. Add the eggs, one by one. Scrape the bottom and sides of the bowl, and beat until the mixture is very light and fluffy.

  3. Alternately add the wet and dry ingredients to the butter/sugar/egg mixture, starting and ending with the flour. Stir to combine after each addition.

  4. Pour the batter into the prepared pan, smoothing the top.
  5. Bake the cake for 60 to 65 minutes, until it springs back when pressed lightly in on top, and a long toothpick or cake tester inserted into the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking.
  6. Remove the cake from the oven, and loosen its edges. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool. After the cake has completely cooled you add the vanilla glaze on top or you can top with whip cream and fresh berries. Even go wild and add both!

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