A great vanilla pound cake is a thing of simple beauty. It doesn’t need fancy frosting or complicated decorations. It stands proudly on its own—a tall, golden loaf with a crackly top, a tender, dense crumb, and the unmistakable flavor of real butter and vanilla.
This is that pound cake. The one your grandmother might have made, the one that disappears slice by slice from the kitchen counter, the one that’s just as good for breakfast with coffee as it is for dessert with berries and whipped cream.
Made with the classic pound cake ratio (a pound each of butter, sugar, eggs, and flour), this recipe delivers the perfect texture every time. Let’s bake a timeless classic.
Step-by-Step Instructions
Preheat and Prepare
Preheat your oven to 325°F (160°C). Grease a 9×5 inch loaf pan thoroughly, then dust with flour, tapping out the excess. If using a bundt pan, grease and flour every crevice well. Alternatively, line the loaf pan with parchment paper, leaving overhang on the long sides for easy removal.
Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
Gradually add the sugar and continue beating until light, fluffy, and pale in color, about 3-5 minutes. This step is crucial—scrape down the sides and bottom of the bowl several times. Proper creaming creates the tender crumb pound cake is known for.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. The mixture should be smooth, glossy, and look like soft mayonnaise.
Beat in the vanilla extract. Yes, 2 tablespoons—this is the secret to an intensely vanilla-flavored cake!
Alternate Dry and Wet
With the mixer on low speed, add half of the flour mixture, mixing until just combined.
Add all of the sour cream, mixing until just combined.
Add the remaining flour mixture and mix until just combined and no streaks of flour remain. Do not overmix. Scrape the bottom of the bowl with a spatula to ensure everything is incorporated.
The batter will be thick and luxurious.
Bake
Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
Bake for 65-75 minutes for a loaf pan, or 50-60 minutes for a bundt pan, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top is browning too quickly, tent loosely with foil for the last 15-20 minutes of baking.
Let the cake cool in the pan for 15-20 minutes, then carefully turn it out onto a wire rack to cool completely.
Add Glaze (Optional)
If making the glaze, whisk together the sifted powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add more milk a teaspoon at a time until you reach a thick but pourable consistency.
Drizzle over the cooled cake and let set before slicing.
Serve
Slice and serve at room temperature. This cake is perfect on its own, toasted with butter, or served with fresh berries and whipped cream.
Summary
Prep Time: 20 minutes | Bake Time: 65-75 minutes (loaf) or 50-60 minutes (bundt) | Cooling Time: 30 minutes | Total Time: 2 hours
Yield: One 9×5 inch loaf (10-12 servings) or one 10-cup bundt cake
Difficulty: Easy to Intermediate
Storage and Make-Ahead Tips
How to Store:
Store vanilla pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days. The flavor actually improves after a day or two! If glazed, store in a single layer to prevent the glaze from sticking.
Can You Freeze Pound Cake?
Absolutely! Pound cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap, then in foil, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature. Add glaze after thawing if desired.
Freezing Slices:
Slice the cake and wrap individual slices in plastic wrap, then place in a freezer bag. This way you can grab just one slice at a time. Toast frozen slices directly from the freezer!
Make-Ahead for Parties:
This cake is perfect for making ahead. Bake it 1-2 days before your event, store at room temperature, and add glaze the day of serving if using.
Toasted Pound Cake:
Leftover pound cake is amazing toasted. Slice, butter lightly if desired, and toast in a skillet or toaster until golden. Serve with jam or honey.
