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–+ servings
overhead view of a slice of vanilla pound cake on a white plate with a strawberry.

Vanilla Pound Cake Recipe

Course: Cake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Cool Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 slices
Calories: 448kcal
Author: Becky Hardin
I make my homemade vanilla pound cake with just 5 simple ingredients. It's moist, buttery, and perfect for any occasion.
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • 9x5-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 9x5 loaf pan with nonstick spray. Set aside.
    ingredients for vanilla pound cake.
  • 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
    creamed butter and sugar in a stainless mixing bowl.
  • 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
    yellow batter in a stainless mixing bowl.
  • 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
    vanilla pound cake batter in a stainless mixing bowl with a rubber spatula.
  • Transfer the batter to the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 55-60 minutes.
    vanilla pound cake batter in a loaf pan.
  • 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.
    overhead view of baked vanilla pound cake on a wire cooling rack.

Notes

*It’s so important to use softened butter for this pound cake recipe! Cold butter won’t incorporate the same way.
**For even more vanilla flavor, use vanilla bean paste instead of vanilla extract.
Tips:
  • 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.
Storage: Store vanilla pound cake in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 448kcal | Carbohydrates: 49g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 35mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 828IU | Calcium: 24mg | Iron: 2mg