Classic Vanilla Pound Cake

Classic Vanilla Pound Cake

Dense, buttery, and fine-crumbed, this pound cake bakes up golden with a tender, rich bite.

Total 2 hr 15 min Makes 14 slices Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This traditional pound cake relies on creaming butter and sugar thoroughly to build structure without any leavening beyond eggs. The result is a tight, moist crumb with a deep vanilla flavor and a crackly golden crust, perfect for slicing plain or topping with berries and cream. It keeps well at room temperature, making it a practical make-ahead dessert for gatherings.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon lemon zest, finely grated

Method

  1. Preheat oven to 325°F. Grease and flour a 9x5-inch loaf pan or 10-cup Bundt pan, tapping out excess flour.

  2. In a large bowl, beat softened butter and sugar together on medium speed until pale and fluffy, about 5 minutes.

  3. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.

  4. In a separate bowl, whisk together flour, baking powder, and salt.

  5. Add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with flour. Mix on low speed just until combined after each addition.

  6. Stir in vanilla extract and lemon zest by hand until evenly distributed.

  7. Pour batter into the prepared pan and smooth the top with a spatula.

  8. Bake until a toothpick inserted in the center comes out clean and the top is deep golden, 65 to 75 minutes.

  9. Cool the cake in the pan on a wire rack for 20 minutes.

  10. Turn the cake out onto the rack and cool completely before slicing, about 2 hours.

Rate this recipe

★ 3.5 (1)

Classic Vanilla Pound Cake

This traditional pound cake relies on creaming butter and sugar thoroughly to build structure without any leavening beyond eggs. The result is a tight, moist crumb with a deep vanilla flavor and a crackly golden crust, perfect for slicing plain or topping with berries and cream. It keeps well at room temperature, making it a practical make-ahead dessert for gatherings.

2 hr 15 min 14 slices 420 cal

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon lemon zest, finely grated

Method

  1. 1

    Preheat oven to 325°F. Grease and flour a 9x5-inch loaf pan or 10-cup Bundt pan, tapping out excess flour.

  2. 2

    In a large bowl, beat softened butter and sugar together on medium speed until pale and fluffy, about 5 minutes.

  3. 3

    Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.

  4. 4

    In a separate bowl, whisk together flour, baking powder, and salt.

  5. 5

    Add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with flour. Mix on low speed just until combined after each addition.

  6. 6

    Stir in vanilla extract and lemon zest by hand until evenly distributed.

  7. 7

    Pour batter into the prepared pan and smooth the top with a spatula.

  8. 8

    Bake until a toothpick inserted in the center comes out clean and the top is deep golden, 65 to 75 minutes.

  9. 9

    Cool the cake in the pan on a wire rack for 20 minutes.

  10. 10

    Turn the cake out onto the rack and cool completely before slicing, about 2 hours.