Vanilla Pound Cake (Buttery, Tender and Not Too Sweet)
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With rich butter, real vanilla, and a tight, tender crumb, this classic Pound Cake is all about the basics! It’s the kind of cake that doesn’t need frosting or fancy toppings, just good ingredients and the right technique. I’ll walk you through exactly how to make a pound cake that bakes up beautifully every time.
This recipe also uses less sugar than many traditional pound cakes, so the flavor stays balanced instead of overly sweet. That makes it perfect for serving with fresh berries, a drizzle of chocolate sauce, a scoop of vanilla ice cream, or simply a dusting of powdered sugar.
Sheila’s Recipe Snapshot
As a Southern gal, I grew up eating pound cake, and to this day, it’s one dessert I never hesitate to bake! Whether it’s just me and my husband at home or the whole family around the table, pound cake always fits the occasion. It’s simple, dependable, and downright comforting.
One of the things I especially love about this version is that it isn’t overly sweet. With a subtle buttery flavor, the cake pairs beautifully with all kinds of toppings.
Serve thick slices with strawberries and whipped cream in the summer, or with a scoop of ice cream or a drizzle of chocolate sauce (or both!) for an easy dessert that feels a little special.
Ingredient Notes for Vanilla Pound Cake
- All-Purpose Flour | Traditional pound cake uses all-purpose flour for its classic dense yet tender crumb. Be sure to measure it correctly for the best texture.
- Baking Powder | Just enough to give the cake a gentle lift without losing its classic density!
- Salt | Balances the sweetness and enhances the buttery flavor.
- Unsalted Butter | Room temperature butter creams smoothly and gives the cake its richness and moisture!
- Granulated Sugar | Sweetens the cake and helps create that tender texture when creamed with butter.
- Large Eggs | Room temperature eggs blend evenly and give structure to the batter.
- Vanilla Extract | Adds warmth and classic flavor.
- Almond Extract | A subtle touch that makes the cake extra flavorful without overpowering the vanilla.
Variations and Substitutions
- Swap the extracts: Use all vanilla if you prefer, or try a dash lemon extract for a brighter flavor.
- Cake flour: If you have cake flour on hand, it can be substituted for a softer crumb.
- Add citrus zest: Lemon or orange zest adds a fresh twist without overpowering the cake!
How to Make Pound Cake
This recipe is wonderfully simple and made with basic ingredients — no shortcuts, just good old-fashioned baking.
STEP 1 | Preheat and prep
Preheat oven to 325˚F. Grease and flour a 10-cup Bundt pan. Sift flour, baking powder, and salt into a bowl.
STEP 2 | Cream the butter and sugar
Using a stand mixer with a paddle attachment, cream butter until it is lighter in color, about 2 to 3 minutes. Gradually add the sugar and mix for 2 more minutes until light and fluffy.
STEP 3 | Add the eggs & extracts
Add eggs one at a time, beating just until the yolks disappear after each addition. Stir in the vanilla and almond extracts.
STEP 4 | Add dry ingredients
With the mixer set on low speed, gradually add the flour mixture, mixing just until incorporated, and scrape the sides of the bowl as necessary.
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STEP 5 | Spoon cake batter into pan and bake
Spoon the batter into the Bundt pan, then gently tap the pan on the countertop to release air bubbles. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
STEP 6 | Cool before inverting and serving
Cool the cake in the pan on a wire rack for 30 minutes before inverting it onto a cake plate or cooling rack. Dust with powdered sugar, if desired.
Recipe Success Tips
Storage and Reheating Tips
- To store: Keep tightly wrapped at room temperature for up to 3 days.
- To freeze: Wrap completely cooled cake in plastic wrap and foil; freeze for up to 3 months.
- To make ahead: Bake a day in advance — the flavor actually improves overnight!
Frequently Asked Questions
The key to a great pound cake is properly creaming the butter and sugar until light and fluffy, which creates the cake’s signature tender crumb. Using room-temperature ingredients and measuring the flour correctly also makes a big difference in the final texture.
Overmixing the batter after adding the flour can lead to a tough, heavy cake. Overbaking or using too much flour are also common issues that can make pound cake dry instead of moist and buttery!
Looking for More Cake Recipes?
This easy Christmas Rum Cake and my Lemon Bundt Cake are both family favorites. I have a yummy Apple Walnut Cake, too!
What to Serve With Homemade Pound Cake
This pound cake is delicious all on its own, but because it isn’t overly sweet, it pairs beautifully with simple toppings.
Serve thick slices with fresh berries and a dollop of whipped cream, drizzled with my homemade chocolate sauce, or with a scoop of strawberry ice cream.
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Classic Vanilla Pound Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter room temperature
- 1 ⅔ cups sugar
- 5 eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- Preheat oven to 325˚F. Grease and flour a 10-cup Bundt pan.
- Sift flour, baking powder, and salt into a bowl.
- Using a stand mixer with a paddle attachment, cream butter until it is lighter in color, about 2 to 3 minutes. Gradually add the sugar and mix until light and fluffy, 2 more minutes.
- Add eggs one at a time, beating just until yolks disappear after each addition. Stir in the vanilla and almond extracts.
- With the mixer set on low speed, gradually add the flour mixture, mixing just until incorporated.
- Spoon the batter into Bundt pan and gently tap on the countertop to remove air bubbles. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Cool cake in pan on a wire rack for 30 minutes before inverting onto to a cake plate. Dust with powdered sugar, if desired.
Notes
- Cream the butter and sugar well. Beat until light and fluffy to create the tender crumb that pound cake is known for.
- Use room temperature ingredients. Softened butter and room temperature eggs blend more smoothly into the batter.
- Measure the flour correctly. Spoon flour into the measuring cup and level it off, rather than scooping directly from the bag.
- Prep the Bundt pan thoroughly. Grease and flour well or use homemade cake release to prevent sticking.
- Let the cake cool before removing. Allow the cake to rest in the pan for about 30 minutes so it releases cleanly.
- To store: Wrap tightly and keep at room temperature for up to 3 days.
- To freeze: Wrap the cooled cake in plastic wrap and foil, then freeze for up to 3 months.
- To make ahead: Bake the cake a day in advance — the flavor actually improves overnight.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
