Vanilla Pound Cake is a delicious butter and vanilla flavored cake, finished with a vanilla glaze. This cake has the signature slightly dense pound cake texture you know and love. It’s a simple, yet flavorful, classic cake that’s sure to always impress.
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Vanilla Pound Cake takes a traditional pound cake recipe up a notch with the addition of vanilla extract to enhance the butter-forward flavor even more.
It’s a simple recipe that can easily be paired with ice cream, fresh fruit, or compotes to serve for all types of occasions.
Like our Lemon Blueberry Pound Cake, it’s easy to whip up and a crowd pleaser!
Why This Recipe Works
This is a classic pound cake recipe that has been enjoyed for many, many years. The addition of vanilla enhances the buttery flavor a bit more.
The recipe is easy to make and only requires 8 ingredients. It’s made with all pantry staples. It’s quick to prepare, but does take a bit of time to bake.
You can enjoy Vanilla Pound Cake as a dessert with coffee, tea or milk, or even grab a slice for a quick breakfast on your way out the door in the morning.
Step-By-Step Instructions
Ingredients
Cake
- 4 large eggs
- 1/2 cup whole milk: for best results, whole milk is recommended.
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened): if you opt to use salted butter, you can omit the salt in the recipe.
Vanilla Glaze
- 1 cup powdered sugar
- 1 tablespoon unsalted butter (melted)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons whole milk: you may need more or less.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set your butter out ahead of time to soften.
Preheat your oven to 350°F. Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
Create!
Add the eggs, milk and vanilla extract to a small mixing bowl. Whisk until well combined and set aside.
Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer. Beat on low speed using a paddle attachment until well combined.
Add the butter along with half of the egg mixture to the stand mixer bowl. Beat on low speed, increasing to medium speed, until combined. Add the remaining egg mixture and beat until combined.
Pour the batter into the prepared pan.
Bake for 45 minutes or until cooked through. Allow to cool in the pan for 10 minutes before turning onto a cooling rack to cool completely. If the cake starts to brown before it’s done baking, cover it loosely with aluminum foil.
To make the glaze, add the powdered sugar, melted butter and vanilla extract to a large mixing bowl. Add the milk, a small amount at a time, and whisk until the glaze has reached the desired consistency. You may need to use more or less milk than the stated amount.
Drizzle the glaze over the cooled cake.
Present!
Slice and serve, as desired.
Tips and Techniques
- Measure flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
- Do not open the oven door until the minimum bake time has passed. Then, check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
- Store leftovers tightly covered at room temperature. Use within 3-5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.
- This pound cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
FAQ’s
Why Is It Called Pound Cake?
Pound Cake is named so due to the fact that the original recipe was made with just 4 ingredients – a pound each of butter, sugar, eggs and flour.
Is Pound Cake and Loaf Cake The Same Thing?
A loaf cake is any cake that has been baked into a loaf form. A pound cake is a specific type of cake generally made with a pound of each ingredient. Pound cakes are often baked in loaf pans.
More Pound Cake Recipes
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Vanilla Pound Cake
Ingredients
Cake
- 4 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
Vanilla Glaze
- 1 cup powdered sugar
- 1 tablespoon unsalted butter (melted)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons whole milk (may need more or less)
Instructions
Cake
- Preheat oven to 350°F. Line an 9-inch x 5-inch loaf pan with parchment paper. Set aside.
- Add the eggs, milk and vanilla extract to a small mixing bowl. Whisk until well combined and set aside.4 large eggs, 1/2 cup whole milk, 1 teaspoon vanilla extract
- Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer. Beat on low speed using a paddle attachment until well combined.2 cups all purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
- Add the butter along with half of the egg mixture to the stand mixer bowl. Beat on low speed, increasing to medium speed, until combined. Add the remaining egg mixture and beat until combined.1 cup unsalted butter
- Pour the batter into the prepared pan. Bake for 45 minutes or until cooked through. If the cake starts to brown before it's done baking, cover it loosely with aluminum foil.
- Allow the cake to cool in the pan for 10 minutes before turning onto a cooling rack to cool completely.
Vanilla Glaze
- Add the powdered sugar, melted butter and vanilla extract to a large mixing bowl. Add the milk, a small amount at a time, and whisk until the glaze has reached the desired consistency. You may need to use more or less milk than the stated amount.1 cup powdered sugar, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, 1-2 tablespoons whole milk
- Drizzle the glaze over the cooled cake.
- Slice and serve, as desired.
Notes
Tips and Techniques
- Measure flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
- If you use salted butter, omit the salt from the recipe.
- Do not open the oven door until the minimum bake time has passed. Then, check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
- Store leftovers tightly covered at room temperature. Use within 3-5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.
- This pound cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
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