When I’m craving a comforting, homemade treat, this vanilla pound cake recipe is my go-to. It takes me back to cozy afternoons eating store-bought pound cake with my mom, but I love making my own from scratch because it’s fresher, richer, and so rewarding. Using just five simple ingredients, this easy pound cake loaf always turns out moist and buttery, with that perfect balance of sweetness and vanilla warmth. The smell of vanilla filling my kitchen while it bakes is one of my favorite little joys, and this moist vanilla pound cake never fails to brighten any dessert table or special occasion.
Moist Vanilla Pound Cake Loaf
This homemade pound cake is delightfully dense yet tender, with a buttery crumb that melts in your mouth. I love how this easy pound cake recipe keeps things simple without sacrificing flavor. While many recipes pile on fancy ingredients and techniques, my classic vanilla pound cake loaf relies on time-tested basics (and a touch of homemade vanilla extract) to deliver consistently delicious results.
It’s the kind of cake that suits any occasion, from birthday parties to holiday dinners or just a quiet afternoon with a cup of tea. I love to use it in my strawberry shortcake trifle in the summertime! You don’t need to be an expert baker to master this 5 ingredient pound cake. Follow my straightforward steps, and you’ll have a moist vanilla pound cake that’s perfect every time.
Feeling chocolatey? Check out my chocolate sour cream pound cake for an elevated cocoa version made in a bundt pan!
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Don’t Panic if the Batter Looks Curdled
One thing that trips up many beginners when making pound cake from scratch is the egg incorporation stage. It’s totally normal for the batter to look curdled after adding eggs one at a time. Just keep mixing gently and trust the process. This slow addition helps the batter emulsify properly, which is key to achieving a silky smooth texture and that tender, uniform crumb that defines a great pound cake.
Vanilla Pound Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9×5-inch Loaf Pan
- Hand Mixer or Stand Mixer
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)*
- 1 cup granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract **
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350°F. Grease a standard 9×5 loaf pan with nonstick spray. Set aside.
- Using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.1 cup unsalted butter, 1 cup granulated sugar
- One at a time, add the eggs. Do not add the next egg until the first one is fully incorporated. The mixture may start to look a little curdled at this point- that’s okay!4 large eggs
- Add the vanilla and mix until combined.2 teaspoons pure vanilla extract
- With the mixer running on low speed, slowly add the flour. Be sure not to overmix at this step–mix until the flour is just incorporated.2 cups all-purpose flour
- Transfer the batter to the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 55-60 minutes.
- Allow the cake to cool in the pan for 5 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely.
Notes
- If the mixture starts to look curdled as you’re adding the eggs, don’t panic! Trust the process and follow the steps in order, and the curdled look will go away.
- Don’t over mix it! Over-mixing a pound cake will make it tough and even a bit dried out. Make sure to stir the ingredients together in the specific order listed, and just until combined to ensure a moist, dense pound cake you’ll be proud to serve.
- You can stir in a cup of fresh cranberries for a Christmas-ready pound cake, or add chocolate chips and a chocolate drizzle on top of each slice for a more indulgent chocolatey treat.
- If your pound cake turns out dry, try reducing the baking time slightly or adding a tablespoon of sour cream for extra moisture.
How to Make Pound Cake from Scratch Step-by-Step
Prep: Gather the short list of ingredients for this easy pound cake recipe. Preheat your oven to 350°F, grease a standard 9×5-inch loaf pan with nonstick spray, and set aside. Bring the butter and eggs to room temperature–this will help them incorporate more easily into the cake.
Cream the Butter: Using a hand or stand mixer, beat 1 cup of room-temperature unsalted butter and 1 cup of granulated sugar together on medium speed until light and fluffy, about 2 minutes. Creaming the butter and sugar incorporates air into the batter, which helps create that tender crumb.
Add the Eggs: One at a time, add 4 large, room-temperature eggs. Do not add the next egg until the first one is fully incorporated. Adding eggs one at a time prevents the batter from breaking, ensuring a smooth texture. The mixture may start to look a little curdled at this point–that’s okay! Add 2 teaspoons of vanilla extract and mix until combined.
Fold in the Flour: With the mixer running on low speed, slowly add 2 cups of all-purpose flour. Be sure not to over-mix at this step. Mix just until the flour is just incorporated. I prefer to use a rubber spatula for this step to ensure I don’t over-mix the batter.
Bake the Cake: Transfer the batter to the prepared loaf pan, spread it out evenly, and bake vanilla pound cake until a toothpick inserted into the center comes out clean, about 55-60 minutes. Your cake will likely split on the top; that’s totally normal, too. It just means it’s going to be light and fluffy!
Cool and Serve: Allow the cake to cool in the pan for 5 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely. This helps ensure it’s baked all the way through.
How to Store
Store leftover vanilla pound cake tightly wrapped in plastic wrap at room temperature for up to 4 days. You can also refrigerate the loaf, but it may start to dry out. For longer storage, I recommend wrapping the loaf in a layer of plastic wrap and a layer of aluminum foil before freezing for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
Leave a Reply