This old-fashioned vanilla pound cake has a moist, tender crumb, a crisp golden crust, and a rich vanilla flavor that comes from 2 full tablespoons of extract. Finish it with an easy homemade vanilla or caramel icing for a classic Southern dessert that’s perfect for holidays, potlucks, and cozy Sunday suppers.
If you love pound cake, you’ll also want to try this buttermilk pound cake and this popular cream cheese pound cake. For even more ideas, check out our collection of perfect pound cake recipes.
Table of Contents
What Is Pound Cake? Unlike a traditional vanilla cake, pound cakes have a dense, rich texture and a crisp crust. They get their name from the original recipe, which called for a pound each of flour, butter, eggs, and sugar.
Pound cakes are traditionally baked in Bundt pans or tube pans and don’t rise as much as other cakes. While a simple dusting of powdered sugar is a classic finish, this version gives you options for a vanilla glaze or a decadent caramel icing, too.
Before You Get Started
This is a simple recipe, but the little details are what separate a good pound cake from a great one. Keep these in mind before you start:
- Set out your butter, eggs, and heavy cream at least 60 minutes ahead of time. Room temperature ingredients blend together smoothly and create a silky, even batter. Cold ingredients can lead to a lumpy mixture and a dense cake.
- Sift the flour three times. It sounds like a lot, but it only takes a few minutes. Triple-sifting gives the cake its light, even crumb, prevents dry lumps in the batter, and makes it easier to mix the flour into the other ingredients without overworking.
- Cream the butter and sugar for a full 5-6 minutes. This step whips air into the batter, which is what helps the cake rise. You’ll know it’s ready when the mixture looks pale, light, and fluffy. Don’t rush this.
How to Make Vanilla Pound Cake
This rich, buttery pound cake comes together with simple pantry staples and a straightforward process. The key is taking your time with the mixing and letting the cake cool completely before adding the icing.
Step 1: Mix the Batter
Preheat your oven to 325°F and grease and lightly flour a tube pan or Bundt pan. Make sure you get into every nook and cranny to prevent sticking.
In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 5-6 minutes. The mixture should look pale and almost doubled in volume.
Add the eggs one at a time, mixing well after each addition and scraping the sides and bottom of the bowl periodically.
With the mixer on low, alternately add the sifted flour and the heavy cream, starting and ending with the flour. Mix just until combined. Stir in the 2 tablespoons of vanilla extract. This is more than most recipes call for, but it’s what gives this pound cake its bold, rich vanilla flavor.
⇢ Don’t substitute the heavy cream. Half-and-half or milk won’t provide the same fat content, and the cake won’t be as moist or tender.
Step 2: Bake the Cake
Transfer the batter to the prepared pan and tap it a couple of times on the counter to release any large air bubbles.
Bake in the center of the oven for about 75 minutes, or until the top is deeply golden and the sides begin to pull away from the pan.
A toothpick inserted in the center should come out clean.
⇢ Tent with foil if the top gets too dark. If the crust is browning faster than expected (especially after the 50-minute mark), loosely cover with aluminum foil for the remaining bake time.
Let the cake cool in the pan for 10-15 minutes, then invert onto a serving plate or wire rack to cool completely. Don’t leave it in the pan longer than that, or condensation will form and soften the crispy crust.
Step 3: Make the Icing
Once the cake is completely cool, prepare the icing. I’ve provided instructions for both a vanilla icing (shown here) and a caramel icing, but even just a dusting of powdered sugar is perfect here.
Whisk together powdered sugar, milk or cream, and vanilla extract until a smooth icing comes together.
⇢ The icing should be thick, but pourable. If it’s too thick, add extra milk (1 teaspoon at a time), until it reaches the desired consistency. If the icing is too thin, gradually whisk in extra powdered sugar.
⇢ Sift the confectioners’ sugar first. This prevents lumps in the icing and gives you a smooth, even drizzle. If you love caramel frosting, try this Southern caramel cake for a full layer cake version.
Drizzle the icing over the cool cake.
Let the icing set for an hour or more, and then slice and serve!
Serving and Variations
For an extra touch, serve each slice with whipped cream or a scoop of vanilla ice cream or fresh berries.
A few easy variations to try:
- Skip the icing and finish the cake with a simple dusting of powdered sugar.
- Make it in loaf pans. If you don’t have a Bundt or tube pan, use 2 standard loaf pans (8 ½ x 4 ½-inch). Reduce the baking time to about 55-65 minutes and start checking early with a toothpick. You can also halve the recipe for a single loaf.
- If using unsalted butter, add ¼ to ½ teaspoon of salt to the batter and a bit more to the caramel icing to balance the sweetness.
Storage and Make-Ahead
This pound cake actually tastes even better the next day. As the cake rests, the flavors meld and the crumb becomes even more moist. Make it a day ahead for the best results.
At room temperature: Cover or wrap tightly and store for up to 4-5 days. No refrigeration needed.
In the refrigerator: Wrap tightly with plastic wrap and store for up to 1 week. Note that refrigeration can slightly change the texture.
In the freezer: Wrap in plastic wrap, then a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
This is the best cake I’ve ever made or baked, I used mini Bundt cake pans, can get four cakes out of the batter with a little bit of leftover! I have been making him to give to friends for Christmas and everybody so far has loved them! This is the best recipe ever!
– Kathy
Frequently Asked Questions
Can I use cake flour instead of all-purpose flour?
This recipe is designed for all-purpose flour, which gives the cake a sturdy, classic pound cake texture. Cake flour would make it softer and more delicate, which changes the character of the cake. If you do use cake flour, add about 2 extra tablespoons per cup to account for the lighter weight.
Why did my pound cake turn out dense or not rise?
The most common reasons are not creaming the butter and sugar long enough (this is where the lift comes from), using cold ingredients, or over-measuring the flour. Packing flour into the measuring cup adds too much and creates a dry, heavy cake. Weigh your flour on a kitchen scale or spoon it gently into the cup and level it off.
Can I add lemon zest or other flavors to this vanilla pound cake?
Absolutely. Lemon zest (about 1-2 tablespoons) or a teaspoon of lemon or almond extract would work well alongside the vanilla. Just keep the 2 tablespoons of vanilla extract as the base, and add the extra flavoring on top of that.
What is the secret to a good pound cake?
It comes down to a few things: use room temperature ingredients so the batter blends smoothly, cream the butter and sugar for a full 5-6 minutes to incorporate air, measure your flour carefully (too much will dry out the cake), and add the eggs one at a time. Proper creaming is probably the single most important step for a light, tender pound cake.
More Pound Cake Recipes to Explore
Did you make this recipe?
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Vanilla Pound Cake
Equipment
- Bundt pan or tube pan (or two loaf pans)
Ingredients
FOR THE POUND CAKE:
- 3 cups (360 grams) all-purpose flour
- 1 cup (2 sticks) salted butter, softened at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup heavy cream, at room temperature
- 2 tablespoons vanilla extract
OPTIONAL VANILLA ICING:
- 1 ¼ cups powdered sugar, sifted
- 2-3 tablespoons milk or heavy cream (or more as needed to thin)
- ½ teaspoon vanilla extract
OPTIONAL CARAMEL ICING:
- ¼ cup (½ of a stick) salted butter
- ½ cup packed light brown sugar
- ⅓ cup heavy cream
- Pinch of salt
- 1 cup powdered sugar, sifted
Instructions
BAKE THE CAKE:
- Preheat oven to 325°F. Grease and lightly flour a tube pan or Bundt pan, making sure to coat every corner and crevice. Set aside.
- Sift the flour three times. This aerates the flour and prevents lumps in the batter.
- In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 5-6 minutes. The mixture should be pale and nearly doubled in volume. Add the eggs one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically.
- With the mixer on low, alternately add the sifted flour and the heavy cream, starting and ending with the flour. Mix just until combined. Stir in the vanilla extract.
- Transfer the batter to the prepared pan. Tap the pan a couple of times on the counter to release any big air bubbles.
- Bake in the center of the oven for about 75-80 minutes, or until the top is deeply golden brown and the sides begin to pull away from the pan. A toothpick inserted in the center should come out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a serving plate or wire rack to cool completely.
TO MAKE VANILLA ICING:
- Once the cake is cool, prepare the icing. Whisk together the powdered sugar, cream, and vanilla until completely smooth. Add extra cream, 1 teaspoon at a time, to thin the icing if necessary. Drizzle over the cake.
TO MAKE CARAMEL ICING:
- Once the cake is cool, prepare the icing. Place the butter, brown sugar, cream and salt in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; let cool for 5-10 minutes, stirring frequently as it cools slightly. Gradually whisk in the powdered sugar until smooth and thick. Drizzle over cake.
Notes
- Properly measure the flour. Weigh the flour on a kitchen scale (360 grams for 3 cups) or spoon the flour into the cup and lightly level with the straight edge of a knife. Packing the measuring cup too tightly will result in a dry cake.
- Sift the flour three times for the best texture. This gives the flour a light, airy quality and prevents dry lumps.
- All ingredients should be at room temperature so they blend together smoothly. Set butter, eggs, and cream out at least 60 minutes before baking.
- Cream the butter and sugar for a full 5-6 minutes. This incorporates air and helps the cake rise. The mixture should look pale and fluffy.
- Don’t substitute the heavy cream with milk or half-and-half. The fat content is what keeps this cake moist and tender.
- Don’t leave the cake in the pan for more than 15 minutes after baking. Condensation can form and soften the crisp crust.
- Tent with foil if the top browns too quickly during baking.
- This cake is best when made 1 day ahead. The flavors meld and the crumb gets even more moist as it rests.
- Loaf pan option: Use 2 standard loaf pans (8 ½ x 4 ½-inch) and reduce baking time to 55-65 minutes.
- Unsalted butter adjustment: If using unsalted butter, add ¼ to ½ teaspoon of salt to the batter and a bit more to the caramel icing.
- Icing tip: Sift the confectioners’ sugar before whisking into the icing for a smooth, lump-free drizzle. Work quickly, as the icing sets as it cools. Rewarm briefly if needed.
- Storage: Cover and store at room temperature for 4-5 days. Refrigerate (wrapped tightly) for up to 1 week, or freeze (wrapped in plastic wrap and foil) for up to 3 months.
Nutrition
Originally published in October, 2021, this post was updated in March, 2026.
I can’t wait to try all of these recipes and you’ve explained them really well. I love the extra tips included.
Thank you, Sherry!
This is the best cake I’ve ever made or baked, I used mini Bundt cake pans, can get four cakes out of the batter with a little bit of leftover! I have been making him to give to friends for Christmas and everybody so far has loved them! This is the best recipe ever!
Yay! Thank you, Kathy. Sounds like the perfect gift!
Hello Blair
I just made your beef barley soup for a dear friend who’s just starting chemo.
We love it! I made a minor change, and added fire roasted diced tomatoes instead of plain.
I have a question:
Saw your vanilla pound cake recipe.
Looks yummy.
I have to make it with einkorn flour rather than regular, and maple sugar not cane, for dietary reasons. I’m pretty sure the cake will be fine, but have you tried the caramel frosting with maple or coconut sugar? Just curious.
Thanks!
Elfrieda
Hi Elfrieda!
How nice of you to make the soup for your friend. We hope all goes well. ❤️
We haven’t tested the frosting with any other sugar but think it would work. We’d love to know how it goes if you give it a try!