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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
Total Time Prep Servings

Ingredients

Directions

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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!
    Reply
  • 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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