Classic Vanilla Pound Cake
If you’re looking for a soft, buttery, and timeless loaf cake, this vanilla pound cake is the perfect recipe to make anytime. With its rich vanilla flavor, tender crumb, and golden crust, it creates that classic bakery-style texture with simple ingredients.
Because the batter uses a traditional creaming method along with sour cream, the cake stays moist while still holding a beautifully structured crumb. It’s perfect on its own, alongside coffee or tea, or served with fresh fruit and whipped cream.
How to Make Vanilla Pound Cake
Start by preheating your oven to 170°C (340°F) using the conventional (no fan) setting.
Grease and flour your loaf pan, then place it in the refrigerator while you prepare the batter.
In a large bowl, beat the softened butter and sugar for 3–4 minutes until the mixture becomes light, pale, and fluffy.
Add the eggs one at a time, mixing well after each addition. As you continue mixing, scrape down the sides of the bowl so the batter combines evenly and stays smooth.
Add the sour cream and vanilla extract, then mix briefly on low speed until combined.
Meanwhile, in a separate bowl, whisk together the flour, baking powder, and salt.
Sift the dry ingredients into the batter and gently fold with a spatula until just combined. Avoid overmixing.
Then mix on low speed for a few seconds to smooth out the batter.
Transfer the batter into the prepared loaf pan and smooth the top evenly.
Run a lightly buttered spatula through the center of the batter. For a more defined crack, place a thin strip of butter along the line if desired.
Bake at 170°C (340°F) for 50–55 minutes. Start checking at the 40-minute mark with a toothpick. If the top browns too quickly, loosely cover it with foil.
Let the cake rest in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Tips for Best Results
Use room temperature eggs and softened butter for a smoother batter and better texture.
Do not overmix after adding the flour, as this can make the cake dense instead of soft.
Chilling the prepared pan helps the batter rise more evenly while baking.
For a classic bakery-style crack, score the center and add a thin strip of butter before baking.
Storage
Store the vanilla pound cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months.
Looking for more baking inspiration? Visit Bake with D for more tried and tested recipes.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 1 hour
- Total time: 1 hour 20 minutes
- Serves: 10
Soft and buttery vanilla pound cake with a tender crumb and rich flavor. This easy loaf cake recipe creates a moist bakery-style texture.
Ingredients
- 200 g unsalted butter, softened (1 cup)
- 200 g granulated sugar (1 cup)
- 200 g all-purpose flour (1 ½ cups + 1 tbsp)
- 4 large eggs (room temperature)
- 5 g baking powder (1 tsp)
- ½ tsp salt
- 80 g sour cream (⅓ cup)
- 10 ml vanilla extract (2 tsp)
Method
Preheat oven to 170°C (340°F) using the conventional setting.
Grease and flour a loaf pan and chill until needed.
Beat butter and sugar for 3–4 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Add sour cream and vanilla extract and mix briefly on low speed.
In a separate bowl, whisk together flour, baking powder, and salt.
Sift dry ingredients into the batter and gently fold with a spatula until combined.
Mix on low speed for a few seconds until smooth.
Mix on low speed for a few seconds until smooth.
Score the center with a buttered spatula. Add a thin strip of butter if desired.
Bake at 170°C (340°F) for 50–55 minutes.
Check after 40 minutes and loosely cover with foil if needed.
Let cool in the pan for 15 minutes before transferring to a wire rack.
