Name: Vanilla Pound Cake That’s Fluffy, Rich, and Totally Foolproof – Sweet Easy Recipes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup whole milk, room temperature

Jump to Recipe

This vanilla pound cake is my go-to when I want something buttery, comforting, and just sweet enough to make you sigh a little. There’s no frosting drama or fancy layers here—just a beautifully golden loaf with a crisp edge and soft, velvety inside. I remember baking this late one night when I couldn’t sleep. The smell alone—warm vanilla, buttery sugar—was like a cozy blanket. By morning, I had eaten two slices, called my sister to brag, and scribbled ‘bake again next week’ on a sticky note. It uses simple pantry staples and no tricks, just good old-fashioned baking. If you’ve got a bowl, a spoon, and a little bit of time, you can whip this up like it’s no big deal. And let’s be honest, don’t we all need a ‘no big deal’ win sometimes?

1) Key Takeaways
2) Easy Vanilla Pound Cake Recipe
3) Ingredients for Vanilla Pound Cake
4) How to Make Vanilla Pound Cake
5) Tips for Making Vanilla Pound Cake
6) Making Vanilla Pound Cake Ahead of Time
7) Storing Leftover Vanilla Pound Cake
8) Try these cakes next!
9) Vanilla Pound Cake
10) Nutrition

1) Key Takeaways

This recipe is part of our favorite sweet easy recipes
It uses simple pantry ingredients and no complex techniques
The texture is dense but soft, with a subtle buttery flavor
Perfect for dessert, brunch, or a snack with coffee

2) Easy Vanilla Pound Cake Recipe

When I think about the kind of cake that never lets me down, pound cake is always at the top of the list. This recipe is one of those sweet easy recipes that just gets everything right. It starts with ingredients I always seem to have—flour, butter, sugar, eggs, and vanilla—and ends with a cake that tastes like it took way more effort than it did.

One of the things I love most is how flexible it feels. This pound cake is perfect as-is, but I’ve topped it with strawberries, toasted coconut, and even slathered it in peanut butter once (don’t judge, it was great). The crumb holds together but feels soft, and the outer edge gets just the right amount of golden.

I bake this on lazy Sundays or when I need a dessert that looks like I tried hard. If you want a rich, buttery flavor that meets that soft-but-sliceable middle, this one’s it. And if you’re looking for a win you don’t have to work too hard for, you’re in the right place. It belongs to the easy cake recipes and easy baking recipes club—and earns its place every single time.

3) Ingredients for Vanilla Pound Cake

Unsalted Butter: You’ll want it soft enough to spread, not melted. This gives the cake that rich, creamy base and helps with the crumb texture. Room temperature makes all the difference in how smooth it mixes.

Granulated Sugar: Two full cups sound like a lot, but trust me, it’s not too sweet. It balances the dense, buttery flavor and gives a slight crisp to the edges.

Eggs: Four large ones, at room temp. They bring structure and help bind the batter, making it slice clean and neat. Cold eggs won’t blend well, so give them a little time out of the fridge.

Vanilla Extract: A whole tablespoon. Don’t skimp here—it’s what gives the cake that signature warm flavor. I use real vanilla when I can. It adds depth that imitation versions don’t.

All-Purpose Flour: Three full cups. It’s what makes the cake hold its shape without being dry. Spoon it into your measuring cup and level it off for best results.

Baking Powder: Just a half teaspoon is all you need to help the pound cake rise a bit without turning it into a fluffy sponge cake. You want lift, not bounce.

Salt: A half teaspoon keeps the sweetness in check and rounds everything out. It sounds small, but it changes the whole flavor balance.

Whole Milk: One cup, room temperature again. It loosens up the batter and helps keep the cake tender. Cold milk will make the butter seize, so don’t skip this step.

4) How to Make Vanilla Pound Cake

Step 1: Set your oven to 325°F. Grease your pan and line it with parchment paper if you’re like me and hate scrubbing corners.

Step 2: In a large bowl, beat your softened butter and sugar until it’s pale and fluffy. Don’t rush it—this part makes the texture dreamy.

Step 3: Crack in your eggs one at a time, mixing until each disappears. Add the vanilla and give it a good stir.

Step 4: Whisk your flour, salt, and baking powder in a second bowl. Then, alternate adding flour and milk to your butter mixture. Start and end with flour.

Step 5: Mix until combined but don’t overmix. You want smooth, not overworked. Pour it into the pan and smooth the top.

Step 6: Bake for about an hour. Check with a toothpick—it should come out clean. Cover the top with foil if it browns too fast.

Step 7: Let it cool for 15 minutes in the pan, then lift it out and cool on a wire rack. Or sneak a warm slice like I do—your secret’s safe.

5) Tips for Making Vanilla Pound Cake

Use room temperature ingredients. It sounds simple, but cold eggs or butter can make the batter separate. Let everything sit out while you preheat the oven.

Don’t overmix the batter once the flour’s in. I’ve done this more times than I care to admit. It makes the cake tough instead of tender. Stop mixing once everything’s just combined.

If the top starts to brown too quickly, loosely tent the cake with foil. That way, the inside finishes cooking without burning the outside. It’s one of the best sweet easy recipes for beginners, and it can handle a little grace.

6) Making Vanilla Pound Cake Ahead of Time

This pound cake keeps well, so it’s great for baking a day or two ahead. In fact, the flavor gets deeper after resting. Wrap it in plastic and tuck it into an airtight container.

For longer storage, freeze the whole loaf or cut it into slices first. I’ve kept slices frozen for a month. Just warm them gently in the oven or let them thaw at room temperature.

It fits right in with quick and easy recipes when you’re prepping for a brunch or family event. It won’t dry out or go stale too fast, and it still tastes homemade even on day three.

7) Storing Leftover Vanilla Pound Cake

Leftovers? Lucky you. Wrap individual slices in foil or plastic wrap and stash them in the fridge for up to five days. It’s one of those easy homemade recipes that still tastes fresh after a while.

Pop a slice in the toaster oven for a warm treat or add fresh whipped cream if you want to dress it up. I’ve even topped cold slices with yogurt and fruit for a sneaky breakfast.

Keep it airtight, and you’ll avoid that sad, dry edge nobody likes. Trust me, this cake holds its own better than most other sweet easy recipes I’ve made.

8) Try these cakes next!

9) Vanilla Pound Cake