The Classic Vanilla Pound Cake Recipe is an absolute treasure in the world of baking—a beautifully simple cake that shines with buttery richness and delicate vanilla flavor. This recipe delivers a luscious, tender crumb with a golden crust that beckons you to slice just one more piece. Whether you’re new to baking or a seasoned pro, this pound cake strikes the perfect balance between ease and elegance, making it a timeless treat that’s perfect for everyday moments or special occasions.
Ingredients You’ll Need
The beauty of this Classic Vanilla Pound Cake Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build the cake’s perfect texture, moistness, and flavor — nothing fancy, just pure deliciousness.
- All-purpose flour: Provides structure with just the right amount of softness to the crumb.
- Salt: Enhances the flavors and balances the sweetness.
- Baking powder: Gives a light lift so the cake isn’t too dense.
- Unsalted butter (room temperature): The star for richness and that melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Large eggs (room temperature): Adds moisture, binds ingredients, and contributes to that traditional pound cake density.
- Sour cream (room temperature): Brings moisture and a slight tang, giving the cake a wonderful tender softness.
- Vanilla extract: Infuses the entire cake with warm, comforting vanilla notes that define this recipe.
How to Make Classic Vanilla Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F and generously buttering and flouring your 9×5-inch loaf pan. Properly prepping your pan is crucial—it ensures your pound cake releases easily and keeps that beautiful crust intact, ready for slicing.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, salt, and baking powder in a medium bowl. Setting these aside keeps them ready for the final combination, ensuring even distribution of the leavening and seasoning throughout the batter.
Step 3: Cream Butter and Sugar
Using a stand mixer with a whisk attachment, beat the unsalted butter at medium speed until it’s creamy and smooth. Add the sugar and continue mixing for about two more minutes until the mixture is fluffy and light. This step is essential because it incorporates air, creating a tender base for your cake.
Step 4: Incorporate the Eggs
Lower the mixer speed and add the eggs one at a time, making sure to fully blend each before adding the next. This gradual addition builds a homogenous batter that bakes up evenly, giving that classic pound cake density without heaviness.
Step 5: Add Sour Cream and Vanilla
Mix in the sour cream and vanilla extract until the batter is smooth and luxuriously creamy. The sour cream is a secret weapon here—it adds moisture and a slight tang that cuts through the sweetness beautifully.
Step 6: Combine Wet and Dry Ingredients
On a low mixer speed, gradually add the flour mixture and mix just until combined. Don’t forget to scrape the bowl down to catch any hidden streaks of flour or butter. Overmixing can make the cake tough, so be gentle and precise.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top evenly. Bake for about 65 minutes or until a skewer inserted into the center comes out clean. If you want that signature bakery-style dome with a crack on top, place a small pat of butter right on the batter before baking—it’s a fun trick that adds character!
Step 8: Cool and Remove from Pan
Allow the pound cake to cool for about 10 minutes in the pan before gently transferring it to a wire rack. This resting time lets the cake firm up just enough to slice without crumbling while preserving its moist texture.
How to Serve Classic Vanilla Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar can elegantly finish the cake, but don’t be afraid to get creative with fresh berries, a drizzle of warm chocolate sauce, or a light spread of whipped cream. Each enhances the vanilla pound cake beautifully without overpowering its signature flavor.
Side Dishes
This pound cake shines alongside a scoop of vanilla ice cream or a bowl of fresh fruit salad. For an afternoon tea or brunch, pair it with a pot of rich coffee or fragrant herbal tea to complement the buttery vanilla notes perfectly.
Creative Ways to Present
Slice the pound cake and layer it into a trifle with custard, berries, and whipped cream for a stunning dessert centerpiece. You can also cut it into cubes, toast lightly, and serve with fruit compotes for a fun twist that keeps this Classic Vanilla Pound Cake Recipe exciting and new every time.
Make Ahead and Storage
Storing Leftovers
Wrapped tightly in plastic wrap or stored in an airtight container, leftover pound cake will stay moist and fresh at room temperature for up to three days. This makes it a perfect cake to bake ahead for upcoming gatherings or indulgent breakfasts.
Freezing
To keep your classic vanilla pound cake for longer, wrap it tightly in plastic wrap and then in foil before freezing. It freezes beautifully for up to three months, so you can enjoy this luscious cake anytime a craving strikes.
Reheating
If you want to bring your slice back to life, warm it in the microwave for 15-20 seconds or pop it in a low oven (300°F) wrapped in foil for about 10 minutes. Served warm, the cake practically melts in your mouth, evoking freshly baked magic all over again.
FAQs
Can I use cake flour instead of all-purpose flour?
Absolutely! Cake flour has less protein, which creates a softer, more tender crumb. Just be aware it might make the pound cake a bit lighter and less dense than the traditional texture.
Is sour cream necessary in the Classic Vanilla Pound Cake Recipe?
Yes, sour cream adds moisture and a slight tanginess that balances the sweetness while keeping the cake tender. If you’re out of sour cream, full-fat Greek yogurt can be a good substitute.
Can I bake this cake in a bundt pan instead of a loaf pan?
Definitely! Just be sure to adjust the baking time accordingly and grease the pan well to avoid sticking. A bundt pan can give your cake a beautiful shape and a lovely crust all around.
Why does my pound cake sometimes crack on top?
The crack on top is the classic baker’s hallmark and often happens because the oven heat causes the center to rise faster than the sides. This is a sign of a perfectly baked pound cake with that homemade charm.
How do I know when the pound cake is done?
The best test is to insert a skewer or toothpick into the center—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool and enjoy.
Final Thoughts
There’s something truly magical about the Classic Vanilla Pound Cake Recipe. From the way it fills your kitchen with a cozy vanilla aroma to that first forkful of buttery, tender goodness, this recipe feels like a warm hug in dessert form. Don’t hesitate to try it out—once you make it, you’ll understand why it’s such a beloved classic that deserves a special place in your baking repertoire.
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Classic Vanilla Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Pound Cake recipe delivers a rich, moist, and tender cake perfect for any occasion. Made with simple ingredients like butter, sugar, eggs, and sour cream, it bakes to golden perfection with a beautifully domed top. Easy to prepare and guaranteed to impress, this pound cake is a timeless dessert treat.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour (180g)
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- ½ cup unsalted butter, room temperature (113g)
- 1½ cups granulated sugar (300g)
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature (120g)
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Butter and flour a 9×5-inch loaf pan thoroughly. For a taller loaf, you can alternatively use an 8½x4½-inch pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set this mixture aside for later.
- Cream Butter and Sugar: In a stand mixer fitted with a whisk attachment, beat the unsalted butter on medium speed for about 2 minutes until smooth and creamy. Add the granulated sugar and continue mixing for another 2 minutes until the mixture is well combined. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs Gradually: With the mixer on medium-low speed, add the eggs one at a time, beating well after each addition. Scrape down the bowl and continue beating until fully incorporated and the batter is smooth.
- Incorporate Sour Cream and Vanilla: Add the sour cream and vanilla extract to the batter and mix until fully combined. Scrape down the bowl once more to integrate all ingredients evenly.
- Add Dry Ingredients: Slowly add the flour mixture to the wet ingredients and mix on low speed until just combined. Scrape the bowl down and fold in any remaining pockets of flour or butter using a spatula for an even batter.
- Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top into an even layer. For a bakery-style pound cake with a domed and cracked top, consider brushing the top with a little melted butter before baking. Bake for about 65 minutes or until the center is set and a skewer inserted into the center comes out clean.
- Cool the Cake: Let the pound cake cool in the pan for approximately 10 minutes. Then, carefully transfer it to a cooling rack to cool completely before slicing and serving.
Notes
- Using an 8½x4½-inch pan will create a taller loaf, while a 9×5-inch pan results in a wider cake.
- For a classic bakery-style domed top with cracks, brush melted butter on top of the batter before baking.
- Ensure all ingredients, especially eggs, butter, and sour cream, are at room temperature for best texture and mixing.
- Do not overmix once the flour is added to maintain a tender crumb.
