Why mess with a classic? I’ve been making Betty Crocker’s Vanilla Pound Cake for years. It is so versatile and can be modified using only extracts and citrus zest, or dressed up with fresh whipped cream, vanilla custard, and fresh fruit.
A classic Vanilla Pound Cake Recipe should be in every cook’s recipe box. This is by the far best, soft and buttery pound cake out there!
Vanilla Pound Cake should be somewhat dense, but also buttery and soft. Did you know that pound cake originally got its name because the ingredients were one pound of butter, one pound of sugar and one pound of flour, plus eggs and vanilla, of course.
Through the years it has gone through many variations, but vanilla pound cake still remains one of the best All-American desserts out there!
Buttery, rich and decadent, pound cake can be served with a little sprinkle of powdered sugar or with a fresh fruit sauce. Even caramel or fudge!
While it sounds like you will be baking (since you are looking at this recipe), you can also purchase a premade pound cake at the store to save on time and not heat up the house during the summer months.
Also try making French Toast with your leftover slices or throw on the grill for a buttery and warm treat. Mascarpone & Strawberry Stuffed French Toast is always a favorite in our house, just substitute vanilla pound cake for the brioche bread.
If you are looking for even more pound cake recipes, check these out!
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 cup butter softened
- 1 teaspoon vanilla
- 5 large eggs
- 1 cup milk
- powdered sugar if desired
- Heat oven to 350°F. Grease and lightly flour two 9x5-inch loaf pans.
- In medium bowl, sift together flour, baking powder and salt; set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy. Add vanilla and eggs, beating on high speed 5 minutes.
- Add flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pans.
- Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
You can substitute any extract flavoring you'd like, this also tastes great with almond and lemon flavoring.