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–+ servings

Vanilla Pound Cake

Megan
Vanilla pound cake is a moist, rich and buttery classic pound cake filled with sweet vanilla flavor. Top this old fashioned vanilla pound cake with a simple and decadent vanilla bean glaze. Enjoy this easy to make vanilla loaf cake for breakfast, brunch or dessert.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert, Holiday
Cuisine American
Servings 8 slices

Equipment

  • 1 9 X 5 loaf pan
  • 1 sheet parchment paper
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 2 mixing bowls

Ingredients
  

Vanilla Pound Cake

  • 1¾ cups (210 g) all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon (15 ml) vanilla extract or vanilla bean paste
  • ½ cup (120 ml) milk or sour cream, room temperature

Vanilla Glaze

  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 - 2 teaspoons milk or heavy cream

Instructions
 

  • Preheat the oven to 350 F (177 C). Line a 8.5 x 4.5 or 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
  • In a large bowl, whisk the flour, baking powder and salt together until well combined. 
    1¾ cups (210 g) all purpose flour, ½ teaspoon salt , ½ teaspoon baking powder
  • In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed. Mix in the eggs and vanilla extract or vanilla paste one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined. 
    1 cup (226 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar, 4 large eggs, room temperature, 1 tablespoon (15 ml) vanilla extract or vanilla bean paste
  • By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the milk or sour cream until the batter is just combined.
    Evenly scoop the vanilla cake batter into the prepared loaf pan.
    ½ cup (120 ml) milk or sour cream, room temperature
  • Bake the pound loaf cake for 55 - 65 minutes (depending on the pan size) or until a toothpick inserted into the center of the vanilla cake comes out with a few moist crumbs. 
    Cool the cake in the loaf pan for 10 minutes. Use the parchment sling to lift the loaf cake out of the pan. Cool completely before topping with the vanilla icing. 
  • In a mixing bowl, whisk the powdered sugar with vanilla extract or vanilla bean paste and milk until well combined. Pour the glaze over the cooled pound cake. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.
    1 cup (120 g) powdered sugar, 1 teaspoon vanilla extract or vanilla bean paste, 1 - 2 teaspoons milk or heavy cream

Notes

Store: Place slices of leftover pound cake in an airtight container at room temperature for 3 - 4 days. 
See Variations section of the blog post to make this vanilla pound cake recipe in a bundt pan.
Keyword Old Fashioned Vanilla Pound Cake, Vanilla Bean Pound Cake, Vanilla Glazed Pound Cake, Vanilla Pound Cake, Vanilla Pound Cake Recipe
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