So, You Want to Bake a Pound Cake?
Alright, friend—let me tell you, there’s something a bit magical about pulling a vanilla pound cake out of the oven. The smell, for starters. I swear, if you could bottle that, you could sell happiness by the spritz. My first crack at this was at my great-uncle Pete’s house, where the entire family would hover around the cooling rack like vultures. Of course, back then, I ignored half the steps and made a batter that was more batter than cake. We ate it anyway. Nobody complained. Well, except my cousin Jo. She always complains.
Anyway, these days, I’ve ironed out most of the kinks—though, full disclosure, sometimes the loaf is a bit wonky looking and that’s just how it goes.
Why I Keep Making This
I pull this recipe out whenever I want to impress with minimal fuss—or just need something to dunk in coffee (seriously, it’s the coffee-dipping champion). My family goes through this faster than biscuits at a Sunday lunch, and when friends stop by unexpectedly, this cake has saved me from that awkward, “Oh, would you like some… dry crackers?” moment. To be honest, I used to be kind of nervous about baking cakes—kept thinking the creaming would go wrong. But now it’s my go-to, especially when I run out of ideas, or I just want something that feels like home. Sometimes I even whack a slice in the microwave for 10 seconds if I fancy getting fancy. (You do what you gotta do, yeah?)
What You’ll Need (And What You Can Swap Out)
- 2 sticks (or 225g) unsalted butter, room temp (Salted butter works too… just skip extra salt below. Or if you really must, I’ve even used margarine in a pinch. It’s not terrible.)
- 2 cups (about 400g) granulated sugar (My grandmother swore by caster sugar. I use whatever’s in the jar, honestly.)
- 4 large eggs (Fridge cold is fine; just crack ’em gentle so you don’t get shell surprise.)
- 3 cups (about 375g) all-purpose flour (Plain flour—same thing. On one particularly forgetful afternoon, I replaced a cup with self-raising. Cake was fine. Bit taller, maybe.)
- 1/2 tsp salt (Only if your butter is unsalted. If you forget it, you likely won’t notice.)
- 1 tsp baking powder (Some recipes don’t use this but, trust me, you want a bit of lift.)
- 1 cup (240ml) whole milk (I’ve swapped for oat milk when my fridge was bare—it works, albeit vaguely less rich.)
- 2 tbsp vanilla extract (Imitation is fine in a crisis, but the real stuff honestly makes a difference. Your call.)
Let’s Get Baking!
- First thing, turn your oven on to 350°F (that’s about 175°C). Grease up a loaf pan (or a Bundt pan if you’re feeling posh). Nonstick spray works fine. Or you can butter and flour it, which is how my aunt does it but I’m usually too impatient.
- Now, grab your butter. Pop it in a big mixing bowl. Cream it with the sugar until everything looks fluffy and pale—this takes a good 3 to 5 minutes if you’re using a hand mixer (or a strong arm; I once used a wooden spoon for 10 minutes and called it my arm workout for the day).
- Crack in your eggs, one at a time, beating a bit after each—no need to go wild here, just until it’s combined. (Honestly, this is where I sneak a taste. You probably shouldn’t, but who’s watching?)
- In a separate bowl, mix your flour, salt, and baking powder. No need to sift unless you love making extra dishes (I usually just give it a lazy stir).
- Now, alternate between adding the flour mix and the milk to your wet ingredients, starting and ending with flour. So: flour, milk, flour, milk, flour. Add the vanilla in with the first bit of milk. Don’t overthink it (it’ll look lumpy, then magically smooth out—like life, sometimes).
- Spoon it (or plop it if you’re me) into your prepared pan. Smooth the top a bit. If you want, tap the pan on the counter—makes it feel official.
- Bake for 60 to 70 minutes. If a toothpick comes out clean, or with just a crumb or two, you’re golden. Don’t fret if the top cracks—it’s supposed to, and besides, cake with character is the best.
- Let it cool for a bit in the pan, then turn it out onto a rack. If you mess up and it sticks, eat it with a spoon—no shame.
Stuff I Learned The Hard Way
- If you forget the baking powder, you’ll make a very dense (but still tasty) cake. On second thought, maybe not ideal, but it’s edible.
- Your eggs really don’t have to be room temperature. I’ve “tested” this more times than I’d admit.
- If the top’s browning too fast, chuck a bit of foil over it. Unless you like a bit of crunch—that’s all you.
When I Felt Like Mixing Things Up… (Results May Vary)
- Swapped the vanilla for almond extract for a slightly posh twist—tasted like bakewell tart. Not bad.
- I once added chocolate chips. They sunk. Not a complete disaster but maybe stir them in right at the end next time (learn form my chaos).
- Blueberries instead of vanilla? Looked like a crime scene but everyone finished their slice. Go figure.
What If I Don’t Have All the Gear?
No stand mixer? Look, I usually just use a hand mixer, but a whisk and some elbow grease will do.
If you only have a round cake pan, just use that. Your cake will only be roundier, not any less tasty (that’s definitely not a word, but I’m sticking to it). Once, I baked it in a roasting tin—came out fine, just a bit more… rustic.
How Do You Store This? (Not That It Lasts!)
Technically, tightly-wrapped pound cake will keep about 4 days at room temp, or longer in the fridge—I’ve even frozen it (pre-sliced, separated by parchment). But honestly, in my house it never lasts more than a day. If you have leftovers, pop a slice in the toaster; it’s dreamy.
How I Serve Vanilla Pound Cake (And Why It’s the Best Way)
Our unofficial family rule: thick slices, slightly warm, topped with a big scoop of vanilla ice cream, or fresh strawberries if they’re looking good at the shop. Sometimes just a mug of milky tea is all it needs. For birthdays, we’ve even done candles right in the loaf. No one seemed to mind.
Lessons From My Pound Cake Sagas
- I once tried rushing the cooling—you know, the old “maybe it’ll cool faster in the fridge” trick. Nope, just a sad steamy bottom. (Let it cool at least 20 minutes in the pan; trust me.)
- Resist the urge to slice right in when it’s hot. I know, it smells amazing. But it’ll crumble. Wait a bit—it’s worth it.
Questions I Keep Getting (Yes, It’s Worth Reading!)
- Can I use a different flavor? Sure! Try lemon extract or a spoonful of zest (once tried orange, pretty good! But vanilla still wins for me.)
- Why did my cake sink in the middle? Oof, this one’s a doozy. Either underbaked, or too much liquid. Or your oven’s in a mood—sometimes mine is. Don’t panic, just call it a “pound cake crater” and serve with berries and a grin.
- Can I halve the recipe? You probably could, but I haven’t tried, and honestly, why make less cake?
- Is it supposed to crack on top? Yup! That’s the charm, honestly. The best part is picking at the crack after slicing—don’t tell anyone I said that.
- Does it taste better the next day? In my opinion, yeah. The flavors chill out and get cozy together. But will you have leftovers? Doubtful.
- What if I don’t have vanilla? Well, it’s called vanilla pound cake, but if the cupboard’s bare, a teaspoon of almond extract or a splash of whisky actually works in an emergency (been there, done that, no regrets… mostly).
So there you go—my tried, tested, occasionally chaotic vanilla pound cake. Give it a bash, and if it comes out a bit cracked or lumpy, well, that’s just character. Happy baking, mate!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk
- 2 teaspoons pure vanilla extract
Instructions
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1Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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2In a large bowl, cream together the butter and sugar until light and fluffy.
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3Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
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4In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with flour.
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5Pour batter into the prepared pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
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6Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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