Savor the Sweetness

Have you ever taken a bite of a vanilla pound cake so moist and flavorful that it felt like a warm hug? This homemade delight is a classic that never goes out of style. With its rich buttery flavor and fluffy texture, this Vanilla Pound Cake is not just a dessert; it’s a slice of happiness on your plate! Plus, it’s super easy to whip up, making it perfect for any occasion—think holiday gatherings or cozy afternoons with a cup of tea.

Why Make This Recipe

Why should you clear out space on your kitchen counter for this recipe? First off, it’s family-friendly! Who can resist a slice of warm vanilla goodness? And let’s be honest, it’s affordable too—you don’t need gourmet ingredients or fancy tools to create something magical. Lastly, the cleanup is a breeze! Just one bowl and your trusty Bundt pan, and you’re done. 🙌

Ingredients

You don’t need fancy stuff—just these basics!

DRY INGREDIENTS

2 ½ cups (320g) all-purpose flour
1 tsp baking powder
½ tsp salt

WET INGREDIENTS

1 cup (227g) unsalted butter, softened
2 ½ cups (500g) granulated sugar
5 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup (240ml) whole milk, room temperature

Directions

Ready to bake? Follow these steps for a flawless Vanilla Pound Cake!

Preheat the Oven and Prepare the Pan: Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan generously with butter or nonstick spray, then dust it with flour. Tap out excess flour to coat every crevice.
Prepare the Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: In a mixer, beat the softened butter and sugar on medium speed for 3-5 minutes. It should look pale yellow and fluffy, almost like frosting. Don’t rush this step—trust the process!
Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in the vanilla extract until combined.
Incorporate Dry and Wet Ingredients: Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the milk (dry, wet, dry, wet, dry). Mix until just combined—overmixing can make the cake tough.
Transfer to Pan: Pour the batter into the prepared Bundt pan. Smooth the top with a spatula and gently tap the pan on the counter to release any air bubbles.
Bake: Bake for 70-80 minutes, until a toothpick inserted in the center comes out clean. Start checking at 70 minutes. The top should be golden brown and spring back when lightly touched.
Cool and Release: Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Finish and Serve: Dust with powdered sugar if desired. Slice and serve.

How to Make Vanilla Pound Cake Recipe (Overview)

Baking this Vanilla Pound Cake is a straightforward process. Start by creaming the butter and sugar until it resembles fluffy clouds. 😍 Then, add each egg, mixing well to integrate them smoothly. After that, you’ll alternate between adding the dry ingredients and the milk, mixing gently. It’s all about balance—you want that soft, moist texture, not a brick!

A quick pro tip: Don’t skip toasting the flour lightly in the oven before mixing it in. It brings out a nuttier flavor that takes this cake to the next level!

How to Serve Vanilla Pound Cake Recipe

Serving this Vanilla Pound Cake is where the fun really starts! You can enjoy it plain, but it’s oh-so-delicious when paired with fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream. Just picture the soft, moist cake with vibrant red strawberries and a drizzle of cream—an Instagram-worthy slice for sure! The smells will have everyone flocking to the kitchen! 🍰

How to Store Vanilla Pound Cake Recipe

Wondering how long this beauty lasts? You can keep this Vanilla Pound Cake fresh for about 3 days at room temperature or up to a week in the fridge. Want to save some for later? It freezes well for up to 3 months! Just wrap it tightly in plastic wrap, and you’re good to go. When you’re ready to dig in, let it thaw at room temperature, and feel free to warm it up in the microwave for a few seconds.

Tips to Make Vanilla Pound Cake Recipe

Looking for insider tips? Here are a few to help you nail this recipe:

Room Temperature Ingredients: Make sure your eggs and milk are at room temperature. It helps the batter mix more evenly.
Don’t Rush the Creaming: This process is crucial for texture. Take your time!
Avoid Overmixing: Mix just until combined to keep your cake light and fluffy.
Test for Doneness: Poke a toothpick in the center—if it comes out clean, you’re golden!

Variation

Want to change it up a bit? You can easily add a twist to your Vanilla Pound Cake! Consider adding lemon zest for a citrusy zing or chocolate chips for a decadent treat. For a vegan option, swap butter for coconut oil or vegan butter and use flax eggs instead. The possibilities are endless! 😉

FAQs

Q: Can I make this cake ahead of time?
A: Absolutely! The pound cake stores well, so feel free to bake it a few days in advance.

Q: Can I substitute the milk for a non-dairy alternative?
A: Yes! Almond milk or coconut milk works perfectly in this recipe.

Q: What’s the best way to frost or glaze this cake?
A: A simple vanilla glaze made with powdered sugar and milk drizzled over the top adds just the right touch of sweetness!

📌 Pin this recipe for your next cozy dinner night!