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Vanilla Pound Cake

Recipe photo courtesy of Reed Davis

How sweet it is -- pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!

Source: Everyday Food, September 2008

1 hour 15 mins 15 mins 8

Total Time Prep Servings

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

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Reviews

2293

How would you rate this recipe?

2293

MS10868234

8 AUG, 2018

We made this recipe to the letter and thoroughly enjoyed the cake. It wasn't overly sweet, but had the classic pound cake flavor. Loved it!
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jim7480220

30 MAY, 2018

I’ve made this recipe three times, and every one was great...family loved it.
Reply
- MS10630115
  
  22 JUL, 2018
  
  Doesn't the recipe need some liquid? Also the lady in video scoped the measuring cup in flour, I was always told to not do this put flour in cup and level off not scope. Scoping from canister alters the amount of flour in measuring cup. She leveled sugar with hand, use a flat knife don't put germs in sugar canister.
gdivay

19 FEB, 2018

It was easy to make but it was not very good at all. I will never use this recipe again. Waste of products.
Reply
- mini_skinny
  
  13 JUL, 2018
  
  I added 4 tsp baking powder, 1 tsp lemon and almond extract, just 2 tsp vanilla, lemon zest. It turned out great. Needs the baking powder, otherwise it is too heavy. Tented it for the last 10 minutes. The crust was crunchy and the inside moist and delicious.
GreyDove_679

26 JUL, 2017

Making a second time, first one fell while cooking. Looked at how people added more ingredients so will see what happens
Reply
- mini_skinny
  
  13 JUL, 2018
  
  I added 4 tsp baking powder, 1 tsp lemon and almond extract, just 2 tsp vanilla, lemon zest. It turned out great. Needs the baking powder, otherwise it is too heavy. Tented it for the last 10 minutes. The crust was crunchy and the inside moist and delicious.
- angeline2005
  
  25 OCT, 2017
  
  Made the cake today. Exactly according to the recipe. Unfortunately it turned out awfully dry. Don't think I would make this cake again.
jaimiegates

8 JUL, 2018

I followed the recipe exactly and this cake turned out SO dry. Far drier than a pound cake should be. I have now compared it to other pound cake recipes and this one doesn't have nearly the liquid amount it should have for a true pound cake recipe.
Reply
- mini_skinny
  
  13 JUL, 2018
  
  I added 4 tsp baking powder, 1 tsp lemon and almond extract, just 2 tsp vanilla, lemon zest. It turned out great. Needs the baking powder, otherwise it is too heavy. Tented it for the last 10 minutes. The crust was crunchy and the inside moist and delicious.
- jaimiegates
  
  8 JUL, 2018
  
  Going to play with this recipe a little and see what happens. The flavor is really good. Going to add blueberries for fun. Just needs more moisture for my preferences. I think I'll add some milk. Good idea or bad idea?
cyndi3935577

23 MAY, 2018

This was definitely no pound cake I have ever eaten before it was terrible it tasted like dough I followed the instructions I done everything it said but it was still horrible I made a glaze that helped the cake taste better I will not use this again
Reply
- jim7480220
  
  30 MAY, 2018
  
  Did you possibly over mix? ...just a thought...
mini_skinny

21 APR, 2018

Great basic recipe that can be added to for a moist, delicious cake. Changes: I added 4 tbsp baking powder, zest from 2 lemons, 1 tsp almond and 1 tsp lemon extract, I used 2 tsps vanilla. It was so moist, crispy on the crust and perfect sweetness. I baked it on one rack lower than the middle for an hour and tented it for the last 10 minutes.
Reply
- mini_skinny
  
  25 APR, 2018
  
  Sorry tipatac and everyone else. There is no way to adjust this comment. I used 4 teaspoons baking powder.
- tipatac
  
  22 APR, 2018
  
  Did you add 4 tbsp or 4 tsp of baking powder?
cindybperk8871364

23 FEB, 2018

I followed the recipe, watched the video, and followed and directions. It was a disaster! Too dense, with an egg-y flavor. I’m deleting this recipe!
Reply
- mini_skinny
  
  21 APR, 2018
  
  I added 4 tsp baking powder, 1 tsp lemon and almond extract, just 2 tsp vanilla, lemon zest. It turned out great. Needs the baking powder, otherwise it is too heavy.
moosagesbymarie

24 JUN, 2017

Southern Living has a million dollar pound cake which uses Milk. The Betty Crocker website's pound cake uses milk. Just saying....
Reply
- byubaby831
  
  2 APR, 2018
  
  I’ve made a cake that’s an old recipe handed down for 4 generations now that uses milk & we have enjoyed it & shared throughout the years, so perhaps some do not require milk, but to say cake recipes NEVER have milk as an ingredient is not accurate!!!
holly_899

25 FEB, 2018

Quite a nice cake. I made HALF of this recipe as I am using the pound cake as a base for a fruit tart. I halved all the ingredients and baked the cake in the same size pan as recommended in recipe at 350 but for 45 minutes only. It gave me a cake about an inch and a half in height. I’ve never baked a pound cake before and although it wouldn’t be my first choice in cake I thought this one turned out nicely.
Reply
- holly_899
  
  25 FEB, 2018
  
  As well I didn’t even realize this recipe had a video until after I made it. I followed the instructions well and made sure to blend the sugar and butter for 5-7 minutes and beat the eggs in separately (they were straight fro my fridge, NOT room temperature) and my cake turned out just fine. I even microwaved the butter for about 21 second season because I had just bought it from the store and it was still a bit cool.

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