5-Ingredient Vanilla Pound Cake
If you need a quick and easy cake recipe in a pinch everyone will enjoy, this classic Vanilla Pound Cake is it. Ready in less than 1 hour using only 5 staple ingredients, it’s a cake recipe that I keep coming back to over and over again. AND it’s a traditional pound cake, using equal parts of butter, sugar, and flour!
Why you’ll love this vanilla pound cake recipe
- Classic pound cake: Unlike many other pound cake recipes, this one actually uses equal parts of butter, sugar, and flour which is the basis of a traditional pound cake recipe.
- Quick and easy tea cake: 5 basic ingredients is all you need to whip up this delicious vanilla cake in less than 1 hour.
- Versatile base recipe: This vanilla loaf cake recipe is a great base recipe for you to get creative with. Add fruit, chocolate, nuts, or turn it into a swirl cake using this recipe as a starting point. My cinnamon swirl cake is a good example.
Ingredients and substitutions
- Butter – I use lightly salted butter for convenience. You can also use unsalted butter and add 1/4 tsp of salt to the batter.
- Sugar – Granulated sugar works best for the classic pound cake. I use powdered sugar to serve.
- Vanilla – Vanilla extract or vanilla bean paste give the loaf cake its rich vanilla flavor. For an even more intense flavor use 1 vanilla bean and scrape out the seeds. You can also use vanilla essence if needed but I much prefer the taste of vanilla extract.
- Eggs – Medium-sized eggs stored at room temperature work best.
- Flour – I use self-raising flour for convenience. You can also opt for all-purpose flour and add 2 tsp of baking powder.
See the recipe card for full information on ingredients and quantities.
Variations
True pound cake: Simply double the recipe for a true pound cake. You’ll need a larger bundt tin and bake it for at least 1 hour.
Strawberry pound cake: Blend some fresh strawberries with powdered sugar. Add the fruit purée on top of the batter when it’s in the loaf tin. Swirl it in with a spoon to create a strawberry swirl cake.
Cinnamon pound cake: Similar to the strawberry pound cake, add a brown sugar, butter, and cinnamon mixture to the top of the batter. Create a swirl pattern with a spoon or fork. Alternatively, you can layer the batter and cinnamon sugar mixture in the loaf tin.
How to make a classic pound cake (step by step)
Step 1: Cream butter and sugar.
Step 2: Add eggs one at a time while whisking as well as the vanilla extract.
Step 3: Stir in the self-raising flour making sure not to overmix the batter.
Step 4: Add the cake batter to a greased or parchment paper-lined loaf tin. Bake for 40 minutes at 350F in a preheated oven or until a knife comes out clean.
Serving
I recommend serving the vanilla loaf cake with a simple dusting of powdered sugar. Alternatively, add a vanilla bean glaze or frosting.
Serve it with some whipped cream such as my classic schlag, brown sugar whipped cream, or mascarpone cream.
Recipe FAQs
Cover the cake with some parchment paper while baking if it’s getting too dark while baking.
Yes, you can freeze this vanilla loaf cake whole or in handy slices for up to 3 months in a freezer-proof container.
Store it in an airtight container at room temperature for up to 3 days. I suggest not slicing it at it will keep moist for longer that way. Don’t store it in the freeze or it will become dry.
More easy cake recipes
For more delicious cakes, check out the following recipes:
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Vanilla Pound Cake
Ingredients
- 1/2 lb butter lightly salted
- 1/2 lb sugar
- 4 eggs
- 2 tsp vanilla extract
- 1/2 lb self-raising flour
- 2 tsp powdered sugar to serve, optional
Instructions
- Preheat your oven to 350°F (180°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. About 2-3 minutes.1/2 lb butter, 1/2 lb sugar
- Beat in the eggs one at a time, then stir in the vanilla extract.4 eggs, 2 tsp vanilla extract
- Gradually add the flour to the wet ingredients, mixing until just combined.1/2 lb self-raising flour
- Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).2 tsp powdered sugar
My go-to tea cake!