A nostalgic dessert that was a crowd-pleaser in the ’80s and ’90s

Timeless Vanilla Pound Cake

This classic vanilla pound cake is a true favorite, known for its rich buttery taste and soft, velvety crumb. Perfect for afternoon tea, brunch gatherings, or special celebrations, this reliable recipe delivers a moist, flavorful cake every time.

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Ingredients

Wet Ingredients

• Unsalted butter, softened – 1 cup (2 sticks)
• Granulated sugar – 1½ cups
• Large eggs, room temperature – 4
• Vanilla extract – 2 teaspoons
• Whole milk, room temperature – ½ cup

Dry Ingredients

• All-purpose flour – 2 cups
• Baking powder – 1 teaspoon
• Salt – ½ teaspoon

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Instructions

Prepare the Pan
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.

Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until pale, light, and fluffy.

Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.

Combine the Batter
Add the dry ingredients to the butter mixture in stages, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Slice and enjoy.