Vanilla Pound Cake: A Classic, Buttery Recipe

Welcome to the last vanilla pound cake recipe you’ll ever need. This guide delivers a perfectly moist, dense, and buttery cake with a tender crumb every single time. It’s the kind of classic dessert that fills your home with an irresistible aroma and creates lasting memories. Forget dry, crumbly cakes; this recipe is foolproof and fabulous.

This vanilla pound cake is built on a foundation of simple, high-quality ingredients. Its rich flavor comes from real butter, eggs, and a generous amount of pure vanilla extract. It’s a timeless dessert that’s perfect for any occasion, from a quiet afternoon with a cup of coffee to a celebratory family gathering. Let’s bake the perfect pound cake together.

Why This is the Best Vanilla Pound Cake Recipe

There are thousands of recipes out there, but this one stands out. Here’s why you’ll love it:

• Unbelievably Moist Crumb: We use sour cream to add moisture and richness, ensuring the cake never tastes dry.
• Rich, Buttery Flavor: With two full sticks of butter, the flavor is deep, rich, and exactly what you expect from a classic pound cake.
• Simple, Everyday Ingredients: No fancy ingredients required. You probably have everything you need in your pantry and refrigerator right now.
• Foolproof Results: Follow the steps and our key tips, and you’re guaranteed a beautiful, delicious pound cake. If you enjoy straightforward and rewarding baking projects, you might also love our chewy chocolate chip cookie recipe.

Key Ingredients for a Perfect Pound Cake

The magic of a great vanilla pound cake lies in the quality and preparation of its ingredients. Understanding the role of each component is the first step toward baking perfection.

The Foundation

• All-Purpose Flour: Provides the structure. Make sure you measure it correctly by spooning it into your measuring cup and leveling it off.
• Unsalted Butter: This is the star of the show for flavor. It must be at room temperature to cream properly with the sugar.
• Granulated Sugar: Provides sweetness and helps create a tender texture by incorporating air when creamed with butter.
• Eggs: They bind the ingredients, add richness, and help with leavening. They also must be at room temperature.

The Flavor & Moisture

• Pure Vanilla Extract: Don’t use imitation vanilla! A high-quality pure vanilla extract is essential for that signature flavor.
• Sour Cream: The secret weapon for a moist cake. Its acidity also helps to tenderize the gluten in the flour. Room temperature is key.
• Salt: Balances the sweetness and enhances the overall flavor.
• Baking Powder: Provides a little lift to what is traditionally a very dense cake.

How to Make Vanilla Pound Cake Step-By-Step

Making a beautiful vanilla pound cake from scratch is easier than you think. Follow these simple steps for a perfect result.

1. Preparation

First, preheat your oven to 325°F (163°C). Generously grease and flour a 10-cup bundt pan or a 9×5 inch loaf pan. This step is critical to prevent the cake from sticking. Also, ensure your butter, eggs, and sour cream are at room temperature. This helps them combine into a smooth batter, creating a finer crumb.

2. Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps distribute the baking powder evenly, ensuring a consistent rise. Set this bowl aside.

3. Cream Butter and Sugar

In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed for about 5-7 minutes. The mixture should become very light, pale, and fluffy. This step is crucial as it whips air into the batter, which is the primary form of leavening.

4. Add Eggs and Vanilla

Add the room temperature eggs one at a time, beating well after each addition until it’s fully incorporated. Scrape down the sides of the bowl as needed. Once the eggs are mixed in, stir in the pure vanilla extract.

5. Alternate Wet and Dry Ingredients

Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with two additions of the sour cream. Begin and end with the flour mixture. Mix only until the flour is just combined. Over-mixing will develop gluten and result in a tough cake.

6. Bake to Perfection

Pour the batter evenly into your prepared pan and smooth the top. Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

7. Cool Completely

Let the cake cool in the pan on a wire rack for about 15 minutes before inverting it onto the rack to cool completely. Allowing it to cool completely is essential for the structure to set, making it easier to slice.

Pro Tips for a Foolproof Pound Cake

• Room Temperature is Non-Negotiable: I cannot stress this enough. Cold ingredients do not emulsify properly, which can lead to a dense, heavy cake or a greasy texture. Set your butter, eggs, and sour cream out on the counter at least an hour before you begin.
• Don’t Overmix the Flour: Once you start adding the flour, mix on the lowest speed and stop as soon as it’s incorporated. Over-mixing develops gluten, which makes the cake tough instead of tender.
• Properly Grease and Flour Your Pan: There is nothing more heartbreaking than a beautiful cake stuck in the pan. Use softened butter or baking spray and get into every nook and cranny, then coat it with a thin layer of flour.

For another fantastic loaf-style dessert, try this incredible moist pumpkin bread recipe.

Storage Instructions

To keep your vanilla pound cake fresh, store it in an airtight container at room temperature for up to 4 days. You can also wrap it tightly in plastic wrap. For longer storage, you can freeze the cake. Wrap the entire cake or individual slices in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.

If you’re looking for another comforting classic, our easy banana bread recipe is always a crowd-pleaser.

Frequently Asked Questions

Share Your Baking Success!

I hope you love this classic vanilla pound cake recipe as much as I do. It’s a true delight that stands the test of time. If you make it, please leave a comment below or share a photo of your beautiful creation on Pinterest! I can’t wait to see it.

Vanilla Pound Cake Recipe

Vanilla Pound Cake: A Classic, Buttery Recipe

This foolproof Vanilla Pound Cake recipe delivers a perfectly moist, dense, and buttery cake every time. Made with simple ingredients like butter, sour cream, and pure vanilla, it's a timeless dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened 2 sticks or 226g
• 3 cups granulated sugar
• 5 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup sour cream at room temperature

Equipment

• 1 10-cup Bundt pan or 9x5 inch loaf pan
• 1 Stand Mixer or Hand Mixer
• 2 Mixing Bowls

Instructions

 

1. Preheat oven to 325°F (163°C). Generously grease and flour a 10-cup Bundt pan or a 9x5 inch loaf pan. Ensure butter, eggs, and sour cream are at room temperature.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl or stand mixer, beat the softened butter and sugar on medium-high speed for 5-7 minutes until light, pale, and fluffy.
4. Add the room-temperature eggs one at a time, beating well after each. Mix in the vanilla extract.
5. On low speed, add the flour mixture in three parts, alternating with two parts of sour cream, starting and ending with the flour. Mix only until just combined.
6. Pour the batter into the prepared pan. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely before slicing and serving.

Notes

Room Temperature is Key: For the smoothest batter and best texture, make sure your butter, eggs, and sour cream are at room temperature.
Do Not Overmix: Mix the flour in on the lowest speed and stop as soon as it's combined to ensure a tender crumb.