Vanilla Pound Cake

5 from 2 votes

Rich, decadent, and incredibly moist, this old-fashioned vanilla pound cake is made with simple pantry staples and finished with an easy homemade vanilla or caramel icing. Two full tablespoons of vanilla extract give the cake its bold, signature flavor.

Course Dessert

Cuisine American, Southern

Keyword best pound cake, old fashioned vanilla pound cake in a loaf pan, pound cake, vanilla pound cake recipe, very vanilla pound cake

Prep Time 35

Cook Time 1 15

Cooling Time 3

Total Time 4 50

Servings slices

Calories 451kcal

Author Blair Lonergan

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.

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