Go Back

Vanilla Pound Cake That’s Fluffy, Rich, and Totally Foolproof – Sweet Easy Recipes

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?
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Cakes
Cuisine: American
Keywords: bread easy recipes, easy baking recipes, easy cake recipes, easy dessert recipes, easy homemade recipes, quick and easy recipes, sweet easy recipes
Servings: 10 slices
Author: Elena

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

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch loaf pan or line it with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy. I like to let the mixer run for a full five minutes.
  3. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix until just combined. Don’t overthink it—just mix until you don’t see streaks.
  6. Pour the batter into the prepared pan and smooth out the top with a spatula.
  7. Bake for 60–70 minutes or until a toothpick comes out clean. If it’s browning too fast on top, loosely cover with foil halfway through.
  8. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack. Or just eat it warm if you’re impatient like me.

Notes

If you want to level up, add a drizzle of lemon glaze or a handful of fresh berries on the side. This cake also freezes like a dream. Wrap slices in plastic, and boom—you’ve got a snack emergency plan in place.