Vanilla Pound Cake

4.45 from 9 votes

Soft, buttery vanilla pound cake is baked with pure vanilla extract and real vanilla beans for one keeper cake that every baker needs in their repertoire!

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 294kcal

Ingredients

1 cup unsalted butter, softened
1-1/4 cups granulated sugar
1-1/2 teaspoons vanilla extract
1 vanilla bean, split down the center and beans scraped out
3 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup 2% or skim milk, room temperature
Powdered sugar or glaze for topping

Instructions

Preheat oven to 350F. Line a 9x5 inch loaf pan with parchment paper and set aside.
Place butter and sugar in a large bowl or the bowl of a stand mixer attached with paddle attachment. Use an electric mixer or stand mixer to beat butter and sugar 1-2 minutes until completely creamy.
Beat in vanilla, vanilla beans, and eggs one at a time, beating well after each addition.
In a separate medium bowl, whisk flour, baking powder, and salt. Add half of flour mixture to butter mixture with half of milk, folding gently until combined. Add remaining flour mixture and milk, folding until batter is smooth.
Scrape batter into prepared pan and smooth top. Bake pound cake at 350F 55-60 minutes until a toothpick inserted in center comes out clean.
Cool pound cake 10 minutes in pan, then carefully use parchment paper to lift from pan and transfer to a wire cooling rack to cool completely. Once cooled, dust cake with powdered sugar or glaze. Cut into slices and serve. Enjoy!

Notes

Storing Instructions

Store pound cake in an airtight container at room temperature up to 3 days. Pound cake may also be frozen up to 2 months.

Nutrition