Perfectly dense, ultra-tender Vanilla Pound Cake—just like Grandma made, but even better.
Pound cake is a dessert that shines in its simplicity: no frosting, no flashy decorations—just a rich, buttery, moist cake with golden-brown edges. Its straightforward flavor and dense texture make it a favorite for afternoon tea, brunch, or a relaxed summer dessert.
This cake is wonderful on its own, but it also pairs beautifully with fresh berries, whipped cream, or a scoop of ice cream. The classic vanilla taste and tender crumb are what keep people coming back for another slice.
The name “pound cake” comes from the original formula: one pound each of butter, sugar, eggs, and flour. Modern recipes often adjust those ratios for improved texture and flavor; this version follows that idea while enhancing the flavor.
Begin by creaming a generous amount of unsalted butter with granulated sugar until the mixture is pale and airy—this usually takes about five minutes with an electric mixer. Proper creaming incorporates air that helps the cake rise, so don’t rush this step. Add vanilla extract and a touch of almond extract to deepen the flavor profile.
Beat in eggs one at a time, allowing about 30 seconds to a minute of mixing after each addition. Traditional pound cake recipes rely on the air incorporated from thorough beating rather than chemical leaveners, so use room-temperature eggs for best results.
This recipe uses cake flour for a finer crumb; if you don’t have cake flour, you can make a substitute by combining all-purpose flour with cornstarch (see the notes below).
One less-traditional addition is whipping cream. Instead of sour cream or cream cheese, a small amount of whipping cream (or heavy cream or half-and-half) enriches the batter, adding silkiness and a tender bite.
Bake the cake at 350°F (175°C) for roughly an hour. You’ll know it’s done when the top is a deep golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent a sheet of aluminum foil over the cake to prevent excess browning.
The finished cake is tender and rich, with that unmistakable vanilla pound cake flavor. Let it cool slightly in the pan, then transfer to a wire rack to reach room temperature. Serve plain, or dress it with fresh berries and whipped cream for an elegant dessert. It also makes a delightful companion to morning coffee.
Vanilla Pound Cake
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Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1 and 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon almond extract, to taste
- 4 large eggs, room temperature
- 2 cups cake flour, sifted*
- 1/4 cup whipping cream, heavy cream or half-and-half
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, or grease and lightly flour it. Set aside.
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In a large bowl using a stand or hand mixer on medium speed, beat the butter and sugar for about 5 minutes until pale and fluffy. Add the vanilla and almond extracts. With the mixer on medium, add the eggs one at a time, beating 30 seconds to 1 minute after each.
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Reduce the mixer to low and add about half the flour, followed by half the whipping cream. Turn off the mixer and scrape down the bowl. Add the remaining flour, then the remaining cream, mixing on low until combined.
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Spoon the batter into the prepared pan and smooth the top. Bake 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after about 45 minutes.
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Cool the cake in the pan on a wire rack for about 20 minutes, then remove it from the pan and cool completely to room temperature.
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Serve plain or with fresh berries and whipped cream.
Notes
**Store the cake in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
Nutrition
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