Buttery Vanilla Pound Cake

ByAdam

There’s something timeless about a bake that doesn’t need layers of frosting or fancy decorations to steal the show. A classic pound cake relies entirely on the fundamentals done right: rich creamed butter, an unmistakable aroma of warm vanilla filling the kitchen, and a golden crust that cracks naturally down the center.

For me, this is the ultimate comfort cake. It has that tight, velvety crumb that practically melts in your mouth, finished with just a light dusting of powdered sugar. Whether you’re slicing a thick piece to go with your morning coffee or having a slice warm with a cold glass of milk, this foolproof loaf is pure baking comfort. Let’s bake.

Buttery Vanilla Pound Cake
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Buttery Vanilla Pound Cake

Recipe by Adam
0.0 from 0 votes
Servings

10

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

~390 kcal per slice

kcal

Ingredients

  • The Butter & Sugar Base:

  • 1 cup (2 sticks / 226g) unsalted butter, room temperature (softened)

  • 1 ¼ cups (250g) granulated sugar

  • The Eggs & Aromatics (The Secret to Velvet Texture):

  • 3 large eggs + 1 large egg yolk, room temperature (The extra yolk is the secret to a rich, golden, velvety crumb that never dries out)

  • 1 tablespoon pure vanilla extract

  • 1 whole vanilla bean, split lengthwise and seeds scraped out (or 1 tsp vanilla bean paste)

  • The Dry Ingredients:

  • 2 cups (240g) all-purpose flour (spooned and leveled)

  • ½ teaspoon baking powder (provides a gentle, tight rise without creating large holes)

  • ½ teaspoon fine sea salt (balances the sweet butter)

  • The Dairy Moisture & Finish:

  • ⅓ cup (80ml) whole milk (or buttermilk), room temperature

  • 2 tablespoons powdered sugar (confectioners’ sugar), for dusting the top after baking

Directions

  • Prep the Oven & Pan (Crucial for Clean Release): Position an oven rack in the lower-middle position and preheat your oven to 325°F (165°C). (Baking at 325°F rather than 350°F is the key to letting a dense butter loaf cook through the center without burning the edges). Grease a 9×5-inch loaf pan generously with butter, then line it with parchment paper, leaving a 2-inch overhang on the long sides as a “sling” for easy lift-out.
  • Whisk the Dry Foundation: In a medium bowl, whisk together the 2 cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of fine sea salt until evenly distributed. Set aside.
  • The 4-Minute Creaming Secret (The Velvet Crumb): In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the 1 cup of softened room-temperature butter on medium speed for 1 minute until smooth. Gradually pour in the 1 ¼ cups of granulated sugar. Increase speed to medium-high and beat for a full 4 to 5 minutes, stopping once to scrape the bowl. The mixture should become noticeably pale, ultra-fluffy, and light as whipped cream.
  • Add the Eggs & Double Vanilla: Reduce mixer speed to medium-low. Add the eggs and the extra egg yolk one at a time, beating just until the yellow disappears before adding the next. Stop and scrape down the sides. Beat in the 1 tablespoon of pure vanilla extract and the scraped seeds from the vanilla bean until evenly speckled throughout the batter.
  • The Gentle Alternating Fold (Do Not Overmix): With the mixer on the lowest speed, add the dry ingredients in three additions, alternating with the ⅓ cup of whole milk in two additions (begin and end with flour: flour → milk → flour → milk → flour ). Mix just until the last streaks of flour vanish-do not overmix, or the crumb will become tough instead of velvety.
  • Bake to a Golden Crown: Spread the thick batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake at 325°F (165°C) for 60 to 65 minutes. The loaf will crown high and form that classic, rustic crack down the center. A wooden skewer inserted into the center should come out clean or with a few moist crumbs (no wet batter).
  • Cool & Dust with Powdered Sugar: Let the cake rest in the loaf pan on a wire cooling rack for 15 minutes. Using the parchment paper handles, gently lift the loaf out of the pan and let it cool completely on the rack (about 1 to 2 hours). Right before serving, dust the top generously with the 2 tablespoons of powdered sugar through a fine mesh sieve. Slice thick and enjoy.

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