This is a plain pound cake recipe with an extra dose of vanilla. It sounds simple, but the flavor has depth and is anything but. I use vanilla paste so the batter and glaze are speckled with those beautiful tiny dots from the vanilla bean.
Double dose of vanilla flavor
Pound cakes are vintage recipes with a dense crumb and golden brown top. Time introduced some ingredients, like baking powder, that made them lighter while still retaining their original essence.
This recipe is lighter than the classic cream cheese pound cake, but still falls into that category.
- Pound cakes have a cracked, crusty top due to their dense batter. So don't think there is something wrong with your cake, quite the opposite!
- A dense and tight but wonderful crumb: this is one of the most notable changes from the original recipes. A bite of a good pound cake is fantastic and not heavy.
- Loaf pans vs. Bundt pans: a single loaf cake recipe must be doubled if you want to bake it in a bundt or tube pan. Bundt cake recipes will, of course, yield 2 medium loaf pans.
Vanilla extract or paste
I like and use both.
For this recipe, I love vanilla paste. The flavor is more concentrated, and it has vanilla bean seeds, so the cake is speckled with tiny dark dots. For me, that screams vanilla and is like a stamp of approval.
But make no mistake—you can absolutely use only your favorite vanilla extract to make a wonderful pound cake.
FAQ
What makes a pound cake different from other cakes?
Pound cakes are denser and richer than many other types of cakes due to the high ratio of butter to flour. They typically do not rise as much as cakes made with more leavening agents. The texture of a pound cake is moist and tender, with a tight, fine crumb.
What kind of pan is best for baking pound cake?
Pound cakes are often baked in loaf pans or bundt pans. A loaf pan produces a rectangular cake, while a bundt pan produces a more decorative, ring-shaped cake. Both types of pans work well, but baking times may vary slightly.
How can you tell when a pound cake is done baking?
A pound cake is done baking when the top is golden brown, and a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. The cake should also start to pull away slightly from the sides of the pan.
Troubleshooting common issues
Overmixing the batter can cause a pound cake to become tough and dense. Follow the times specified in the recipe card, and after adding the flour, simply combine the ingredients; don't beat or overmix.
Using cold ingredients: they can cause the batter to not mix well and be lumpy. Using ingredients at room temperature is important unless otherwise specified in the recipe.
Uneven texture with wet streaks: this can be caused by not sifting the flour or not properly creaming the butter and sugar. Sift the flour before adding it to the batter to prevent lumps. Cream the butter and sugar until the mixture is pale and fluffy for a smoother texture.
Not greasing the pan properly can cause the cake to stick to it and be difficult to remove. Prepare the pan properly by greasing it (shortening is my favorite over butter), flouring it and shaking off the excess. Line the bottom with a strip of parchment paper as wide as the pan that also covers the two short sides of the loaf. It will help when removing the pound cake.
Overbaking the cake can dry it out and give it a too-thick crust. Check it several minutes before the end of the suggested baking time with a cake tester or toothpick, and remove it from the oven as soon as it comes out clean.
If the batter curdles when adding eggs, it might be because the eggs or other ingredients are too cold. Ensure all ingredients are at room temperature before mixing. If the batter does curdle, it should come back together once the flour is added.
How to make a plain pound cake
Use a mixer
An electric or stand mixer is the easiest and most effective way to cream the wet ingredients.
Final mix
I encourage you to use a spatula at the end. Give the batter a few stirs and check that it's all evenly integrated and no flour is left at the bottom of the bowl.
Fill the pan
The batter should fill ⅔ of the pan's capacity and no more than ¾. The cake will then be able to grow and bake well.
⭐️ Vintage Kitchen Tip
After incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.
Powdered sugar glaze
Though this vanilla loaf cake is great to eat plain or a dusting of powdered sugar, we love to drizzle it with a vanilla glaze.
It adds a great finish and sweetness and I've yet to meet anyone who doesn't like it!
We have a whole post with tips and tricks to make a perfect powdered sugar glaze every time. For this plain pound cake, we use milk as the liquid and a tad of vanilla for an extra punch of flavor.
Related recipes you might like:
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Vanilla Pound Cake
Ingredients
For the pound cake:
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter, at room temperature
- 1 cup sugar
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract, or 1 ½ teaspoons vanilla paste
- ¼ cup sour cream, full fat, at room temperature
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ⅛ teaspoon vanilla extract, or vanilla paste
Instructions
For the cake:
- Preheat the oven to 350ºF (180°C).
- Butter or spray a 9x5 inch loaf pan. You can line it with a strip of parchment paper, covering the pan's bottom and two long sides. The two short sides will remain unlined but greased. This will help you remove the cake from the pan.
- Cream 1 cup butter in a large mixing bowl with an electric mixer or a stand mixer with the paddle attachment, gradually adding 1 cup sugar. Beat at medium speed until pale and fluffy, about 3 minutes.
- Add 4 eggs, one at a time, beating well after each addition and scraping the sides of the bowl a few times. Don't worry if the mixture looks separated or curdled; it will come together when you add the flour.
- Beat in 2 teaspoons vanilla extract.
- Sift 2 ¼ cups all-purpose flour, ¾ teaspoon baking powder and ¼ teaspoon salt together and add them to the butter in three additions, alternating with ¼ cup sour cream in two additions, beginning and ending with flour.
- Mix *just* until incorporated. Do not over mix. Use a spatula to give it a few stirs and check there’s no flour spots. Scrape the batter into the prepared pan and even out the top.
- Bake for 45-50 minutes, or until a cake tester or toothpick inserted in the center comes out clean. It should spring back if you lightly touch it.
- Transfer to a wire rack and let cool for 20 minutes or so.
- Run a smooth-bladed knife around the pan's edge to ensure the cake is not sticking. Remove the cake by lifting the ends of the parchment paper. Remove the strip of paper and let the cake cool completely on a cooling rack.
- This cake lasts up to 3 days at room temperature, well covered in plastic wrap, foil, or in an airtight container.
For the glaze:
- Put 1 cup powdered sugar in a medium bowl and add 1 tablespoon milk and ⅛ teaspoon vanilla extract.
- Mix well until completely smooth. Check the consistency, it should be like thick honey. Add the remaining 1 tablespoon milk, half teaspoon at a time, if needed to adjust the consistency.
- Drizzle over the cool loaf and let drip down the sides. Let it dry before cutting and serving.
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