Vanilla pound cake is the quintessential dessert that has graced American tables for generations, representing the perfect marriage of simplicity and sophistication. This beloved cake gets its name from the traditional recipe that called for a pound each of butter, sugar, eggs, and flour, creating a rich, dense, and incredibly flavorful treat. Today’s version is refined for modern tastes while maintaining that signature tender crumb and buttery richness that makes pound cake so irresistible. The beauty of this vanilla pound cake lies in its versatility – it’s elegant enough for special occasions when dusted with powdered sugar and served with fresh berries, yet comforting enough for everyday enjoyment with a cup of coffee or glass of milk. The pure vanilla flavor shines through every bite, creating a canvas that pairs beautifully with everything from fresh fruit to chocolate sauce.
Serves: 10-12 people
Prep Time: 20 minutes
Bake Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes (plus cooling)
Essential Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 2 tablespoons sour cream
For the Pan
- Butter for greasing
- All-purpose flour for dusting
Optional Glaze
- 1 1/2 cups powdered sugar
- 3-4 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Preparing Your Kitchen and Pan
Position your oven rack in the lower third of the oven and preheat to 325 degrees Fahrenheit. This lower temperature ensures the cake bakes evenly without the outside cooking too quickly.
Thoroughly butter a 10-inch tube pan or 12-cup bundt pan, making sure to get into all the grooves and crevices. Dust the buttered pan with flour, tapping out any excess. This double coating prevents the cake from sticking and ensures easy removal.
Have all ingredients at room temperature before beginning – this is crucial for proper mixing and achieving the smooth, even texture that makes pound cake special.
Creating the Perfect Batter
In a large mixing bowl, cream the softened butter with an electric mixer on medium speed for 2-3 minutes until it becomes light and fluffy. The butter should nearly double in volume and become pale in color.
Gradually add the granulated sugar, beating on medium-high speed for 4-5 minutes. This extended creaming time incorporates air into the batter, which helps create the cake’s tender texture. Scrape down the sides of the bowl frequently to ensure even mixing.
Add the eggs one at a time, beating well after each addition. Make sure each egg is completely incorporated before adding the next. The mixture should look smooth and cohesive, not separated or curdled.
Beat in the vanilla extract and sour cream. The sour cream adds moisture and a subtle tang that enhances the vanilla flavor while keeping the cake tender.
Incorporating the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent throughout the flour.
With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture in three additions, beginning and ending with the flour mixture. Mix just until combined after each addition – overmixing can lead to a tough cake.
Start with one-third of the flour mixture, mix briefly, then add half the milk, mix briefly, add another third of flour, remaining milk, and finally the last of the flour. The finished batter should be smooth and thick but not overmixed.
Baking to Perfection
Pour the batter into your prepared pan, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release any large air bubbles and level the surface.
Bake for 1 hour and 15 minutes, or until a wooden skewer inserted in the center comes out with just a few moist crumbs attached. The cake should be golden brown and should start to pull away slightly from the sides of the pan.
Avoid opening the oven door for at least the first 45 minutes of baking, as the temperature fluctuation can cause the cake to sink or develop an uneven texture.
Cooling and Unmolding
Allow the cake to cool in the pan for 15 minutes on a wire rack. This brief cooling period helps the cake set without becoming too fragile to remove from the pan.
Run a thin knife around the edges and center tube of the pan to loosen any spots that might be sticking. Turn the cake out onto the wire rack and let it cool completely before glazing or serving – this takes about 2 hours.
The cake should release easily if your pan was properly prepared. If it seems stuck, let it cool for a few more minutes before trying again.
Preparing the Optional Glaze
While the cake cools, prepare your glaze if desired. Sift the powdered sugar into a medium bowl to eliminate any lumps. Gradually whisk in the milk, starting with 3 tablespoons and adding more as needed to achieve your desired consistency.
Add the vanilla extract and a pinch of salt, whisking until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle easily.
For best results, apply the glaze while the cake is still slightly warm – this helps it adhere better and creates an attractive finish.
Glazing and Finishing
Place the cooled cake on a serving plate or cake stand. If using glaze, drizzle it evenly over the top of the cake, allowing it to flow naturally down the sides. The contrast between the golden cake and white glaze creates a beautiful presentation.
Alternatively, you can simply dust the cake with powdered sugar using a fine-mesh sieve for a more rustic, elegant look.
Serving Suggestions
Vanilla pound cake is delicious on its own, but it also serves as a wonderful base for other flavors. Serve slices with fresh strawberries and whipped cream, or toast slices lightly and top with butter and jam for breakfast.
For a more indulgent dessert, serve with vanilla ice cream and fresh berries, or drizzle with chocolate sauce and chopped nuts. The cake’s sturdy texture makes it perfect for layered desserts like trifles.
Storage and Freshness
Store the cooled, unglazed cake wrapped tightly in plastic wrap at room temperature for up to 5 days. If glazed, store under a cake dome or loosely covered to protect the glaze.
This pound cake actually improves after a day or two, as the flavors meld and the texture becomes even more tender. For longer storage, wrap tightly and freeze for up to 3 months.
Troubleshooting Common Issues
If your cake has a dense, heavy texture, the butter and eggs may not have been at room temperature, or the batter may have been overmixed. Always ensure ingredients are properly tempered before beginning.
A cracked top is actually traditional for pound cake and indicates proper rising. However, if you prefer a smoother top, you can reduce the oven temperature by 25 degrees and bake for slightly longer.
If the cake sinks in the middle, the oven door may have been opened too early, or the cake may have been underbaked. Always test with a skewer before removing from the oven.
Creative Variations
While vanilla is the classic flavor, this recipe serves as an excellent base for variations. Try adding lemon zest and lemon extract for a citrus version, or fold in fresh blueberries for a fruity twist.
For a richer flavor, substitute buttermilk for regular milk and add an extra tablespoon of sour cream. Almond extract can be substituted for half the vanilla for a different flavor profile.
Some bakers like to add a tablespoon of cream cheese to the batter for extra richness and moisture, while others swear by adding a small amount of mayonnaise for incredibly tender results.
