Best Vanilla Pound Cake recipe, buttery, flavorful, moist cake. Simple & Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound loaf cake.
Moist Vanilla Pound, Loaf Cake. Here’s one of my all-time favorite cake recipes. It’s simply delicious, full of vanilla flavor.
The texture is not quite as dense as a regular pound cake, but a little fluffier, and it is lovely and moist with a delicious golden top.
For this recipe, I’ve adjusted the traditional ingredient ratios, so when you bake this cake, it will not be quite as dense, and in order for it to be moist, I’ve added milk.
Some recipes use buttermilk or even cream cheese. In my opinion, there isn’t any need for that, milk will make your cake tender, moist and give you a nice fine crumb.
Jump to:
Why is it called pound cake?
The traditional classic pound cake recipe can be traced back as far as the 18th Century. It was called a pound cake because the 4 ingredients called for 1 pound in weight of each.
That would be pretty easy to remember! Note, the pound cake is not the actual weight of the cake. that would be around 4 pounds in weight.
Because of the name, you will often see the baking pans called ‘1 lb loaf pans’, and this size will be a perfect fit for your pound cake.
What is pound cake made of?
So the 4 ingredients which traditionally make up a classic pound cake are flour, eggs, butter, and sugar, and the ratio is 1 pound of each.
What does pound cake taste like?
This moist tender, buttery pound cake is rich and dense. It’s decadent because of the amount of butter used, and that, combined with the sugar and vanilla will give you a taste similar to a simple yellow cake, but this is certainly more extravagant and rich!
It makes for a great breakfast, tea time or snack cake, perhaps serve for an afternoon tea party, add a slice to a lunch box, take to a party, or simply enjoy a slice or three with a lovely cup of tea or coffee.
This vanilla pound cake is freezer friendly too so if you wanted to eat half right away and freeze half, then it will be perfect!
We’ve got a huge variety of delicious different pound cake recipes so be sure to check them out.
There’s a flavor for everyone! Once you’ve tried this recipe, I am sure you will make it time and time again. So here’s the recipe, and enjoy our Moist Vanilla Pound, Loaf Cake!
This is definitely the best pound cake recipe! I’ve taken several years of tweaking and adjusting to get this cake to be the perfect pound cake!
If you enjoy homemade, flavorful cakes, then this cake is going to become a keeper for you. The ingredients are most likely available as part of your pantry staples so you will more than likely be able to make this cake without any planning, and of course, you can’t beat a good made from scratch cake!
I’ve kept this recipe very simple and easy. However, we often get questions from our readers so I thought I’d answer them here. I know some of you are beginners to baking, so hopefully, you’ll find these answers helpful!
Why does my pound cake crack on top?
This is normal! Pound cakes will almost always crack on the top. As you will see from the photos, there is always a distinct crack down the middle of the baked cake.
When the cake is in the oven, the outside of the cake cooks first, and this makes the batter rise up in the middle. It’s a characteristic of a good pound cake.
Some people don’t like seeing the crack, so if that’s you, feel free to cover the crack with a drizzle of frosting, or in you wanted to bake using a bundt pan instead of a loaf pan, when the cake is turned out, the cracks will be underneath the bundt cake.
How do you know when a pound cake is done?
In step 6. of the instructions, you need to use a skewer or metal cake tester. Insert the tester into the thickest part of the cake.
I usually stick the tester in the very center , and push down about halfway, take the tester out and if it comes out clean, the cake is done.
If the tester comes out with wet batter stuck to it, then you know the middle of the cake isn’t cooked, so leave the cake for a bit longer, at 5-minute intervals until the cake tester comes out clean.
Below is a photo of using a cake tester so you can see what it looks like.
Do you grease a pan for pound cake?
The simple answer is YES! Or, if you don’t want to grease the pan, you need to use a paper pound cake liner, which you can often buy in packs . I have a pack of these which I use for many of my pound cakes, especially when I am making them for freezing or to give for friends
If you’re thinking of making our Vanilla Pound Cake to give to a friend, why not bake it in one of these disposable baking pans. They’re terrific and so pretty too! You can choose different colors and we think they would make your pound cake look lovely! Festive too!
Why is my pound cake heavy?
Pound cakes are traditionally heavy by nature due to the ratio of ingredients. After all, there’s a lot of butter in a poound cake.
When you have baked the cake and taken it from the oven to cool, it will naturally sink once it comes in to contact with the cooler air.
Once the cake sinks, (and sometimes this can be a lot), the cake will become denser and heaver because some of the air is lost.
The best way to try and avoid this is during the creaming method, in step 3 of the instructions.
The creaming method is very important when making a pound cake.
It takes a little time, but you need to beat the butter and sugar for 5 – 7 minutes until you see the batter color turn a very pale yellow, almost white and fluffy in texture.
I always make sure the butter is at room temperature before I start the recipe. If the butter is too cold, it is very hard to get a light and fluffy texture from creaming.
That means the sugar has dissolved and is fully incorporated with the butter.
Once that is done, you need to add the other ingredients gently and fold in the flour at the end to try and keep as much air as possible in the cake batter so at least when it goes in the oven, it is less likely to sink.
So let’s get straight to our recipe and see how to make a pound cake. Please enjoy
🥘 Ingredients
225 g or 1 3/4 cups Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
175 g or 3/4 cup softened butter
150 g or 3/4 cups regular sugar
2/3 Cup or 150 ml Milk
2 Large eggs (lightly beaten)
1 & 1/2 Teaspoons Vanilla Extract
? Instructions
1. Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
? Top tip
Use our Homemade Pan Release to grease your pan.
2. Get all your ingredients ready, i.e sieve the flour and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light color.
4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added. Add the Vanilla Extract.
5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hour to 1 hour 5 minutes
Please do a test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
7. Have a cup of tea!
8. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.
Allow to cool. Store in an airtight container, and there you have our Moist Vanilla Pound, Loaf Cake
Looking for a good quality, non stick Bundt Pan to make this delicious cake? The cook time will be about 10 minutes less than if you were to bake using a loaf pan. Here’s one we can recommend.
This Kitchenaid mixer is what I use for all my cakes and much more such as kneading dough for bread! If you haven’t got one, we can recommend this. I have a red one and a silver one!
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
If you make cakes as much as we do, it’s worth investing in one of these loaf cake savers. We have the red one! It stops the cake from drying out and looks good enough to go on your countertop too! I also use it when I transport my cakes to parties or when I visit friends. Keeps it in one piece!
Loaf Cake Recipes
Here's a delicious selection of pound or loaf cake recipes for you to enjoy
Tiramisu Pound Cake, a soft and delicious pound cake with all the flavors of a Tiramisu! It's even got a mascarpone frosting. This will go fast so be sure to make two!
Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist and perfect with a morning coffee or to take to friends!
Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans.
Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!
Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.
Moist Coconut PoundCake Recipe. Light, soft, and oh sooooo delicious!
Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries.
Moist Lemon or Orange Pound Loaf, a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!
Easy Cranberry and White Chocolate Pound Cake. This is a delicious soft and moist pound cake with a wonderful white chocolate flavor and added lovely cranberries. Freezer friendly and easy to make. Perfect for Thanksgiving and Christmas
Moist Pecan Almond Loaf Cake. The flavor combo is just divine!
Easy Cinnamon Swirl Loaf A moist, soft and wonderful tasting loaf cake, perfect with a morning coffee!
Moist Caramel and Apple Loaf .... ABSOLUTELY Delicious!
Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a simple orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee!
Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea
Moist Coffee Loaf Cake! This is an absolutely delicious soft, moist cake, easy to make and goes perfect with a lovely cup of coffee too!
Banana and Walnut Loaf Cake. A delicious, very easy and moist cake, and smells so good when it's baking too!
Moist Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds to take this cake to another level of deliciousness!
📋 Recipe
Homemade Vanilla Pound, Loaf Cake, classic, made from scratch easy recipe.
Best Pound Cake recipe, buttery, flavorful, moist cake|Simple & Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound cake.
Ingredients
- 225 g or 1 3/4 cups Plain / All purpose flour (sieved)
- 2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 175 g or 3/4 cup softened butter
- 150 g or 3/4 cups regular sugar
- 2/3 Cup or 150 ml Milk
- 2 Large eggs (lightly beaten)
- 1 & 1/2 Teaspoons Vanilla Extract
Instructions
- Heat oven to 170c, 325F. Grease and line your baking tin.
- Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.
- Start with making the cake batter by creaming the butter and sugar until a pale light colour.
- Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the Vanilla Extract.
- Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
- Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.
- *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
- Have a cup of tea!
- When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.
- Allow to cool. Store in an airtight container.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 311Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 94mgSodium: 295mgCarbohydrates: 38gFiber: 1gSugar: 20gProtein: 5g
Chris
Hi would really appreciate if u uploaded the old recipe aswell. the new one doesnt cut it for me 🙁
suzanne caruso
Hi. I am curious if you ever tried adding yogurt, cream cheese, or sour cream to this recipe? I am seeing all sorts of pound cake recipes on Pinterest and am curious how each one makes a difference in terms of moisture, texture, etc.
Aniqa Chowdhury Rahim
I tried the new recipe but i found it too dry 🙁
Aniqa Chowdhury Rahim
Hi.
Just wondering why you changed the recipe. Lovedddd the old recipe!!
Lovefoodies
Hi Aniqa, I loved the old recipe too. However, if you see in the comments we had some people struggling with this cake recipe so I needed to tweak it and make it totally fool proof so even a beginner can make it and have success first time. The new ingredient ratios will still give you the cake that you already know, I just adjusted so there is less room for error (for example if people aren’t checking the size of the eggs or sifting flour etc). This still is excellent! Now you have both recipes you can choose which one to make!
Sonia
Hello there! I was wondering if you could upload the old recipe or write the old recipe somewhere in the comments. This new recipe is okay but the old one was soooo much better. Please consider writing the old recipe in the comments or something along those lines 🙂
Patricia Growe
Made a loaf pound cake tonight and it was so delicious! Very soft, moist and full of flavor. I added almond extract instead of vanilla for a different pop of flavor. So easy to make! You can’t go wrong with this recipe. It will be one of my staples. Thank you for sharing.
Caterina
This pandemic has been horrible for so many and most want to get over and done with it. Many are so sick of being home and hunkered down but it has allowed for treasured time with our kids. My 14 yr old grandson has a sweet tooth so he found this recipe on Pinterest and tried it out. It didn’t last 24 hours. So I am baking another so my husband can have a piece with his coffee in the am !!! It’s so simple and is very close to my MIL’s who would never share her secret. One thing we changed – our butter was frozen so we shredded it with the grater. Thanks for sharing! Fabulous recipe. We are going to experiment with different flavors.
Yvonne
Can I make this pound cake chocolate
Lovefoodies
Hi Yvonne, yes you can. If you replace 5 tablespoons of flour with cocoa powder and add 100 g melted chocolate to the batter you should be able to turn it into a chocolate cake!
Audrey
I’m very disappointed with the vanilla cake
I followed the directions exactly but it isn’t moist as I expected , I made it in my Bundt pan which was fine . I really thought it would be a lighter textured
cake ? Audrey
Ritza
Hi! Made the cake today. The flavor is great and I followed the recipe to the T. My cake, however, turned out quite dense and not spongy at all. Any suggestions? The batter did look a bit curdled (may be that’s how its supposed to be and it’s just in my head).
Thanks
Shani L
Great recipe! I added 4 oz of cream cheese and this pound cake is deliciously buttery!
Megan Martin
Hi We are in Lockdown because of the corona virus. I don’t have any baking powder but have self raising flour will this be ok?
Many Thanks.
Megan Martin.
Lovefoodies
Hi Megan, yes of course, use SR flour, that won’t be a problem. Just make sure you sift the flour and fold it in so you get some air in the batter to help it rise (baking powder would normally help with that)
Stay safe and enjoy your cake!
Juliet
Tried this recipe and it was so yum! Everyone at home loved it.
However, I noticed my cake was too oily can I reduce the butter quantity?
Lovefoodies
Hi Juliet, glad you enjoyed the cake. It might be the fat percentage in the butter you use is particularly high 9they all vary in brands), so yes, I would try to reduce it, try reducing to around 150g.
The other reason could be that the butter has melted when you beat it with the sugar. It needs to be at room temperature and not melted / liquid, or, when you’re beating, the butter hasn’t been beaten for long enough with the sugar until it goes a pale color and a slightly fluffy texture. (That does change the structure of the butter and helps greatly with the texture of the cake.).
I hope these suggestions help for next time!
Jen
What type of milk are you using? Or does that matter… Thanks!
Lovefoodies
Hi Jen, any milk is fine. I use skimmed because that’s what I have for normal stuff in the house
Luna
Hi. Thank you for this recipe, I made this cake and my family totally loved it but the cake cracked at the top how do I avoid my cake from cracking.
Lovefoodies
Hi Luna, the crack is nothing to worry about, if you bakes it correctly it will crack along the top. That is characteristic of this type of cake so you did it right!
Stephie
Can you please tell me what what size of loaf pan is used?
Thanks
Lovefoodies
Hi Stephie, you can use a 9 or 10 inch loaf pan.
Happy baking!
Pree
Hi, is there a way I could use an egg substitute for this same recipe? I really want to try this but I don’t take eggs.
Thanks !
Meg
Followed recipe except did not sift as I couldn’t find my sifter from recently moving. I gently blended the baking powder and salt into the flour with a fork. It came out perfect and delicious! Really great texture. Someone mentioned they might add more sugar, but I might add a tad less next time. I like pound cake because I like buttery, less sweet desserts. Thumbs up!
SueS
I’m making this for the first time (I usually make blueberry pound cake and everyone loves it). I lowered the temp because my oven runs a little hot, but after 30 minutes I can smell it burning on the bottom. I followed the recipe exactly, so I’m not sure what’s going on. It doesn’t seem to be rising either. I checked on it only once and very quickly so I didn’t keep the oven door open long. I don’t think I’ll try this one again. BTW – I’m using a bundt pan.
Lovefoodies
Hi Sue, Thanks for writing in and I’m sorry the cake isn’t going to plan. I’m scratching my head trying to work out what could be the problem. It is unusual for a cake to start burning after only 30 minutes, moreso if you turned the temperature lower than stated. Even at the recipe temperature, that should not happen at all. I don’t think it is the bundt pan either, I’ve made this recipe using loaf and bundt pans and not experienced any problems.
The only things I can think of is the oven may need checking, perhaps the thermostat isn’t working correctly. If so, that will also possibly explain why the cake hasn’t risen. For the latter, the other reason as you will know is if you forgot the flour or rising agent (or opened the oven door in the first 20 – 30 minutes of baking),
so I’m sorry I haven’t got an answer for you, I can only suggest what the most common problems are with baking.
I do hope you will give this cake another go. it really is a lovely cake and it’s such a shame something went wrong!
Sues
I agree with the people who said it has more of a cornbread texture. However, I made it so we could eat it with some strawberries we have, so it should work with that.
Berg
Hello and thank you for the recipe. I made this today in a 2 pound loaf pan but had too much so I had to use 2 of them.
It’s my first time baking a cake from scratch so I had to google what you meant by “sieve” the flour and “creaming” the butter and sugar. Could you add a link or a description so noobs like me understand better please? Anyways after doing all my research on baking I change a few minor things in the ingredients
1: used cake flour instead of all purpose flour.
2: no salt since you already have it if your using salted butter.
3: don’t use an electric mixer when your “creaming” the sugar and butter. All it did was get stuck in the blades.. I used a wooden spoon my parents used to beat me with to mix the soft butter and sugar together.
I put 75% of the mix in 1 loaf plan and the rest in the other.
Smaller one took around 35 minutes and bigger one 47 minutes and here’s the result. I put them at 350 at the top rack of my oven.
Amazing!!!!!! Both cakes came out nice and soft and a little moist and a little crispy on the top.
Since no one is posting images for some reason I decided to show you the result.
https://imgur.com/a/RqiNo4t
Lovefoodies
Hi Phil, I’m so happy your cakes turned out well on your first time baking! Your photo look brilliant. I see a little mouse has eaten half of one already!
I have got a few guides on baking such as how to line a loaf pan and baking blind but I’ll take on board your suggestions and write a few more guides so beginners can understand some of the baking techniques.
Thanks very much for writhing in and carry on baking. I think you’ll become an expert in no time at all!
Berg
Thanks again for the recipe, will always use this one. Thanks also for replying and listening to my feedback, I will be looking forward to reading about your baking techniques :).
I had to taste test it since I saw a few comments about their cake having not come out well, the ingredients not mixing good or having a rubbery taste.
I made sure all my ingredients were room temperature before I even started(had to defend the cup full of milk from my cat). Made sure my electric mixer was on low the whole time while following the instructions and making sure everything was mixed throughly.
I wanted to make pound cake for me and my brother but because I recently moved and none of the grocery stores here can bake a good one at an affordable price. I sought out my own solution by looking at a bunch of websites on how to make a pound cakes. The first website I ran into told me to use 12 eggs for “ every pounds of ingredients”. Not sure if they wanted me to make a pound cake or a brick. For me this recipe made the most sense!
Anyways thanks for reading my long winded comment and have a great day.
Holly
My 2.5 year old son calls this cupcake bread! I would love to make this but I am dairy free. Do you think this could be made with country crock butter (tub) or their stick “plant butter” and almond milk?
I am concerned it won’t have the right consistency with the substitute butter.
Thanks for your help!
Holly
Lovefoodies
Hi Holly,
I’m afraid I haven’t made this recipe using any substitutes. The only thing I can say is if you’ve used those ingredients before in cakes it could work, but you’re right, it is likely not going to have the same texture or taste.
If you give it a go, please do come back and let us know how it went I case there are others who want to use alternative ingredients. It would be most helpful for them!
Sues
To Phil: You can use a pastry blender (a hand tool you can find anywhere) to mix the butter and sugar. I use it all the time. I think sieve means sifted (like using a flour sifter). I’ve read on line in lots of places that the flour you buy nowadays doesn’t really need to be sifted. Hope that helps.
Susan Brown
Ny search is over!! Love it.
My oven is not in Celsius so used 320 Fahrenheit for an hour 20 minutes. So yummy…its not going to last.
I saw a blueberry/lemon on which I’ll try next. Thanks!
Reem
Hi,
This is a perfect cake .. do you have a video of it?
Detrice Carter
In the moist pound cake the butter that I am using is unsalted butter or salted butter and could I use a pound cake pan I don’t have the loaf pan.Thanks!
Lovefoodies
Hi Detrice, if you use salted butter, leave out the salt from the list of ingredients.
If you use a round pan, that will also be fine!
Please enjoy and Merry Christmas to you!
Yuki
Hi, I would like to try this recipe. I was wondering if I could use buttermilk instead of milk?
Lovefoodies
Hi Yuki, yes you can!
Gayathri
Hi, I’ve been using this recipe whenever I want to bake a cake.. it works like magic when I follow your instructions… thank you <3
Could you please let me know if I can add unsweetened chocolate powder to this to make it like a chocolate one?
Lovefoodies
Hi there, so glad you enjoy the recipe!
You can certainly add chocolate. What I use is around 3 tablespoons of cocoa powder to the flour and remove 3 tablespoons of the regular flour from the recipe. I also sometimes add about 2 tablespoons of melted chocolate to the cake batter when I’m beating the butter and sugar together. It’s very delicious!
Gayathri Venkatesh
Thank you so much for this tip … I actually tried it and chocolate cake came out really well ..
Thanks again <3
Harsimran kaur
Hi
Can I double the recipe? My bundt pan is approximately 10 inches.
I have tried your lemon and orange pound cake and it’s a hit. After a long long time I have had cake which is so moist, soft and has a beautiful flavour. Thank you
Lovefoodies
Hi there, glad you like the cakes!
You can double the recipe but there will be a bit of batter left over if you’re using a 10 inch. You can always pop the extra batter in some cupcake/ muffin pans!
Priyanka
Hola foodies!
Thanks for this gorgeous cake. I made some minor adjustments in the measure as suggested by one of the users in the comments thread (cut down on the butter and the sugar). It took a bit more than an hour (20-25 mins up) for the cake to be done as desired but came out wonderful. Baked it for my mum and she loves it. Will try more of your recipes. <3
Asiyah
Dg
Asiyah
Hi
Can i make the batter sit on counter while other one bakes.
Adonya
I absolutely loved this recepie, it came out so fluffy and moist.
Wardah
Want to ask you somehing. When i beat the butter and sugar, should i beat till the sugar dissolves completely? And also.. For how long should i beat the eggs?
Wardah
Can i use unsalted butter? If yes, should i add extra salt?
Lovefoodies
hi there, unsalted butter is fine and no need to add any more than what is stated!
Wardah
I have an otg oven. Shall i bake it on 180c and should i bake with only lower rods heated? Or lower and upper rods heated?
Jane
I love this recipe! I would add more sugar or add lemon to adjust the flavor! Only thing that disappointed me was that the bottom layer came out rubbery, wondering what I did wrong 🙁 I really enjoyed the top portion. It was cooked perfectly and was buttery, light and moist . please help. I would love love love to make It a second time the right way. Seems the egg sank to the bottom and caused the rubbery undercooked texture. When I slice into it you can literally see the difference.
mariam Ajaz
Same. How does that happen though?
Narissa
Hi there! I made this recipe and love it! My question is how should I adjust the time if I’m using a 9 inch round pan…its only about 2 inches high.
Also I tried this without parchment paper and it came out a tad drier…how can I prevent this and bake it without the parchment paper?
Thank you!
Lovefoodies
Hi Narissa, glad you enjoy the recipe!
For a 9 inch shallow pan, I would suggest 25 -30 minutes or so, just check and keep an eye on it. The mix will fit in 2 shallow 9 inch pans.
If you don’t want to use parchment, I often grease then flour the pan and that does the trick. The parchment does keep the cake moist, so if possible, do use it!
Hope that helps and have a merry Christmas!
Neha
I have made this cake alot of times now…. its just perfect … everytime it comes out heavenly. I just have a question…. can i use buttermilk instead of normal milk for additional moisture??
Lovefoodies
Hi Neha, so glad you enjoy the recipe!
You can use buttermilk although I don’t think it will make too much difference as it’s already so soft and yummy!
Feel free to add it!
Mik
I’ve made this cake twice, such a hit! Light fluffy and smells amazing!
Millie the Baker
This cake is the holy grail of sponge cakes . I have baked many sponge cakes in my time tried recipes from Mary Berry , Delia , Nigella to name just a few and believe me I could go on , however, this is now my full stop , my go to recipe it has taken me 30 years to find perfection. I thank you. Do you have a good apple pie recipe and a moist chocolate cake recipe by any chance .
Lovefoodies
Hi Millie! Your comments made me smile! So glad you’ve enjoyed the cake. It’s my go to recipe and you can certainly use it as a basic recipe and go from there!
For the apple pie, I have a Dutch apple pie recipe which I swear by. In fact I made it again last week for my neighbours. It’s so good. The recipe is here https://lovefoodies.com/dutch-apple-pie/
As for the moist chocolate cake, this is one of mine I make from scratch, you can leave out the Oreos, they’re for decoration and a bit of a crunch on the top. Here’s the recipe https://lovefoodies.com/mint-oreo-chocolate-fudge-cake/ I’ve used a bundt pan in this one but of course you can use round pans or loaf pans etc. Just adjust the bake time to suit. It’s very moist and rich and will hit the spot for all chocoholics!
Please enjoy!
Millie the Baker
Thank you for the response. I made this sponge two days ago but tempted to make it again because I am still shocked how beautiful it turned out plus the first batch has been gobbled. Did you mention you used the aldi beautifully butterfully does it give the cake more flavour? Once again my baking guru, thank you xx
DelightedAmused
This recipe is just ok. I just made it and it does not have the pound cake texture that I was looking for so my hunt is still on for the perfect pound cake recipe. Also, it is a little bland so those who added a little extra flavor probably liked it better. While this cake is good enough to top with whipped cream or ice cream and berries, this is not a do again for me. I am disappointed. I am looking for that pound cake that is so moist, so dense and so flavourful that you could eat it without toppings and totally be happy! I am looking for that grandma pound cake that is not dry at all.
stitchinsweetsue
made 10/2018 w/orange flavor, excellent pound cake, dense, moist, just as a pound cake should be, will def make again. on another note ~ i cannot understand why there is no “print” feature for recipe, am i missing something? scratching my head!
Lovefoodies
Hi Sue, so happy you enjoy the recipe!!
For the print option, if you scroll down to the bottom of the post you’ll see a recipe card and at the top of that card there’s a print button. This allows you to print the recipe without all the photos etc to save ink and paper. I hope that helps!!
stitchinsweetsue
Ty so much, these make the most wonderful hostess gifts. Made again this morning w/almond extract, glaze and slivered almonds on top, y u m !
Claudia
This cake is amazing I added chocolate and made a swirl loaf I added chocolate chips and pecans on another one and the vanilla one was just so amazing ? it was so easy make I do measurements by weight maybe that’s why I got such great results over all this is definitely my new basic vanilla pound cake to go recipe ⭐️⭐️⭐️⭐️⭐️ A got two toddlers cover in smiles over this cheat breakfast ??
Alva Muris
Is ‘regular sugar’ granulated sugar or caster sugar?!
Lovefoodies
Hi Alva, it’s granulated but you can use castor too. It doesn’t matter too much.
Cassie
This recipe was really bad. It didn’t rise correctly in the oven and all I could taste was eggs and salt. After trying one slice, I threw it in the trash because it really was that bad. It tasted more like cornbread than cake. Additionally, I am unable to give a star rating to go with my comment because of an apparent glitch on the LoveFoodies website.
Jen
Hello I was so excited to make this and I did, and did exactly what the recipe said but my loaf didn’t come out right!! Throughout the whole middle of the cake was raw? Or that’s what it looked like? It was like hard but looked raw? And I thought maybe it wasn’t done even though I cooked for the right amount of time, so I put it back in and it was the same? I don’t understand what happened!? I’m usually very good with making deserts 🙁
Luce
This pound cake recipe is perfect!
Hayet akrout
Just now i finished baking this cake for the third time i tried it.it is soooooooooo delicious,soft and tasty?thannnnnnnnnnnnks a lot for the recepie.i gave the receipie for all my friends after seeing the great result with their own eyes.never succeed in baking cakes before.but thanks to u i prepared it 3 times as breakfast with a glass of milk for my daughters.thank u.
Wanted to share the picture but here there is no option of attachement?
Sharon M
I love this cake! It is so moist. I only had coconut milk so I made it with coconut milk and coconut extract. It is really, really good!
Faith Misoy
Thank you so much for the recipe,it looks really nice,i am planning to use it to make a birthday cake,will it be a good idea? given that i am planning to decorate it with cake icing,will it hold the decoration?
Lovefoodies
Ho Faith, yes certainly! This cake is quite dense and so it will hold the decorations no problem! Please enjoy!
Melissa Adams
Hi, The recipe for the vanilla pound cake is perfect. I never try it before, but I want to make it to my home. Hope so my husband and my kids love it. Can you tell me how much I should be sieved the flour before making this recipe? Thanks in advance for giving me the clarification.
Jane
First time I baked a pound cake and it turned out perfectly! I was quite surprised as I did not use any mixer, used only my hands and a really strong left arm. I baked it for 1 hour at 350F as indicated and followed everything by the book – except the mixer part. Thanks for this recipe. This is for keeps.
Deb Jarmer
The recipe for the vanilla pound cake is perfect— as is the cake! I wouldn’t change a thing! It’s moist, not overly sweet- but it can stand on its own or add berries and a little whipped cream. Refreshing!
Love the parchment paper idea! It “dresses up” the loaf (if you take it as a gift) and makes it so easy to remove from the pan.
Patricia
This recipe is almost identical to the recipe I usually make. I followed the recipe exactly as it is but when I came to the point of adding the 175 ml of milk I just added a few drops as I was expecting it to turn runny. I believe the recipe does not need that much milk. I used the three eggs and baked in an electric oven at 160 c for an hour. It came out perfect. While still warm I spread some orange marmalade over the top and then covered the top again with a chocolate spread. A lovely moist cake!
Ceil G.
Baked up beautifully. Did up the oven to 320. I used a glass loaf pan, and it took just over one hour to bake. Everyone liked it. Will make again.
Harry Buckley
Really good site. I have made cakes from here before but this is next level
Eilish
Just made this and tried a bit of it,I thought it tasted a bit eggy although it was moist. I would maybe try it again with 2 eggs
Victoria Lollino
Made it n loved it, making it again! ❤️❤️
Patricia
I have used this recipe several times and love it! I use half almond flavoring and half vanilla. My husband really likes this cake. I also bake in my bundt pan and it turns out perfect.
JASON
It came out really good. First time i baked at 300 F and was perfect. Very moist and tasty. I have saved this recipe for future baking. Thank you very much. I have an electric oven and was done in 25 minutes.
Lovefoodies
Hi Jason, glad you liked the recipe! Are you sure it was done in 25 minutes and maybe you meant 1 hr and 25? That seems VERY quick!!
JASON
haha yes it was done in 25 minutes. My oven is very old and gets hot very fast but works perfectly. Took me a while to get used to it. I did cheese straws in 5 mins, bread 10-12 mins and cake 25 mins. Today am Baking a zebra cake using your same method. Thanks once again. But whoever is reading this, please follow LOVEFOODIES guidelines on baking timings as my oven is an exception lol. Thanks once again.
Lovefoodies
Well at least your electric bill will be low ?
Willow
Yup! I hear you. Our old oven was 100° hotter than the setting. We were lucky we knew that. We just lowered the temp 100°. Not doing so would give us overcooked exteriors with undercooked interiors Lol
Patricia
Hi … what size liar tin are you using?
Thanks Patricia
Lovefoodies
Hi Patricia, I use a 1 pound load tin. You can use a larger one if that’s what you have but the cool time will be a little less because the cake won’t be as deep.
Hope that helps!
Helen
To set the gas stove how much is 3,300
Melody gardner
Toooo moist the vanilla pound cake was not successful in my kitchen. It was ooooozing with butter. There was too much butter, too much milk or eggs as well. I won’t make it again. Have baked for many years and just didn’t like the results of this recipe. Also 300F ? That’s odd to me. Gas stove
Melody gardner
I’ve never baked any kind of cake in a 300F oven. My oven is gas. I have always baked at 350F. The cak is now done using 300F but it too 1 hour and 20 mins. Is there a reason for baking at 300. The cake looks fine Just cooling it now in its loaf pan
Melody
I have this vanilla pound cake in the oven. It’s been in 1 hour and six min. Not done yet. Looks like it has risen fine. However I have never baked a cake of any kind in a 300F oven. I always go 350F. Mine is a gas oven. Have I got the oven temp wrong?
M
Karin
Made this pound cake today for the first time.My husband and I love it.So so moist.I would like to know how many calories one slice has.Thank you for the recipe.This is a keeper.
Laura
To everyone who is saying this came out wonderfully, please tell me your secret! I followed the recipe exactly and ended up with pale mush swimming in butter. My butter sugar egg mixture didnt break so I dont know what went wrong…
Coleen
I don’t know what everyone else’s issues were but mine came out great! Of course I did do a bit tweaks. I felt like 300 degrees was a bit too low for me, I just went off of instinct and bumped it up to 325. I also didn’t keep it on a timer so I don’t know exactly how long it took but I kept it in the oven until the edges were a beautiful brown and tested to see if it was done in the middle and it was great. Maybe the temperature is what is causing you all problems? Like I said I just felt like 300 was too low and maybe that’s the factor
sharyn
Made this for Christmas dessert, topped with dulce de leche, pecans, and chocolate ganache – it was DELICIOUS! I will absolutely make this again and again. Thank you for the recipe!
MONICA
This was so easy and tasted AWESOME. I followed the recipe except for the eggs. I seperated used the yoke then whipped the whites and folded in at the end. It was amazing!!! Add a teaspoon of fresh Lemon juice and almond extract!
Christine
Great recipe, pound cake came out soft and delicious. I only had it in 160C oven for 45min and also lessened the sugar to 3/4 cup…came out wonderful.
Janet
320 F not 300 F. My first came out runny, on 300 F, so I kept it in longer. About a half an hour. At 320 F for an hour, my second come out good.
Deb
Well just put mine in the oven. I can say it isn’t like other batter or pound cakes.A little running .. Hope it turns out OK
MizEgypt
This recipe didn’t work for me. Heavy…as others have noted, like cornbread.
Cookie
oh my goodness this was fantastic, thank you for posting!
Latisha
Ok. Its done. Rubbery at the bottom layer. Saddened. .
Latisha
Well, i just put this recipe in the oven to cook just now. Lets see how this works out. I tried another different recipe didn’t work for me. I hope this one works out. Let u know my outcome soon.
Maëlle
I searched this type of recipe for a long time. This is perfect in muffin molds. My son will have a really good cake in his lunch bag.
Carola
I just tried your vanilla pound cake recipe and I taste like a pancake instead of a pound cake. What went wrong?
Rose Passaretti
I read some of the negative comments and I have no clue what they are talking about. The pound cake was delicious. I was always in search of the perfect pound cake, something light and moist. My search has ended. I am going to purchase another loaf pan so that I can make more than one at a time.
Joy
I just tried this recipe and it was really good!!!
stephanie
mmmmm… yummy
Carol
Great recipe. I am making second one in 2 days to bring to work. Serving it with blueberries,strawberries and really good vanilla ice cream!
kathy wilburn
I followed your directions to the letter, and it did not turn out very well. Did you perhaps mean 3/4 STICK of butter. It just oozes butter and has a weird rubbery texture.
Tracey
How much sugar per slice amd how many servings
Ruth Bertorelli
Hey, I’m trying to adapt recipes that I find into using Coconut Oil instead of Butter, Stevia instead of Sugar, and a Combo of Coconut/Almond Flour instead of Regular Flour, I’m insulin dependent and I’m on the “Candida Diet”. Any info, advice or suggestions are welcome and much needed.
Akshoo
This is one awesome recipe for keeps, I make this so often, must’ve already made it more than 15 times, it’s loved by everyone, it’s moist and delicious. I made these for birthdays too, will filling n ftostings.. it’s never failed me.. thanks for sharing this lovely recipe
Tanya
Love it! I’m a baker and I use this recipe for cakes and cupcakes, I also tweeted it with using buttermilk or sour cream in the place of milk
Patricia Torruella-Guajardo
fantastic and easy recipe. Mine is in the oven right now. I can wait to try it
Anonymous
Awesome!!! thanks for sharing this nice article…
Anonymous
it was just so yummy. Everybody can easily try it
Elizabeth Solis
I made this today and I’m pleased because the loaf cake was soft, moist and delicious. Thank you for sharing this wonderful recipe. I will definitely make this cake again!
Serena
Tried this recipe with my 3yr old who is allergic to eggs and dairy so we had to modify the recipe by using applesauce instead of eggs, almond milk instead of dairy milk, and earth balance vegan butter instead of dairy butter. Still turned out moist! Thank you!
Ruth Bertorelli
Thank you on your ideas to modify this recipe! I too, must modify everything, and I’m a beginner at modifying things so I’m relying on ideas & suggestions from others to be successful at it. I have to make my son a Birthday Cake and I would like to modify just about everything: Coconut Oil for Butter, Stevia for Sugar & Coconut/Almond flour for Regular Flour
kindermada
I made the cake today, but baked it in muffin forms. It is very fluffy and moist, but in my opinion the recepy has to much butter. If you add chocolate or something else, maybe is a good idea to use less sugar. For my taste is sweet. Overall a very good recepy, I am pleased and I will make it again soon 🙂
Carolyn Fulton
I made this cake, it was really moist and tasted wonderful.
Grace
Maybe I did it something wrong but mine came out tasting like corn bread.
Shellz2
Thank you for the recipe. I just put the cake in the oven but I notice my cake batter was on the thin side. Is it suppose to be a thin batter?
Edith
Can add chocolate chips?
Mrsldw320
Hi! I have been looking for a small pound cake to make because I love cake by my family doesn’t. I also like using cake flour but don’t know if it’s plain or not. Will I still have to add the baking powder and salt if I use cake flour instead?
Lucrecia Artalejo
Thanks for this wonderful recipe! I made it yesterday for breakfast and it came out perfect IMHO. I strongly recommend to use Kerrygold butter. I wonder if it would be OK to I use almond extract or lemon extract instead of vanilla…
Nana
Thanks so much for this recipe! I have been looking for a moist pound cake recipe for ages! And now I have it
This recipe also works well for cupcakes.
Lovefoodies
Thanks Nana, glad you like it! Be sure to check out our other pound cake recipes, we have lots, and they’re all so yummy! Have a lovely week ahead!
Anna
Hi! Great recipe just one thing. The gr numbers are not always the same as with cups. The weight is different than how much space it takes.
If the cups are the original meassure, in grams it should be:
120gr of butter
180ml of milk
180gr of sugar
210gr flour
Priyanka
Hey Anna!
Made the adjustments and must say it’s turned out great. The cake is gorgeous unlike what others have posted. Thank ye 🙂
PS: Yes, I did scroll this down reading all comments!
Josue
I made this recipe yesterday and it came out too compact and with a flavor like cornbread. What I did wrong?
Mrs. Cooper
Thanks for the recipe, made it several times.I discovered it over the holiday and my family and friends enjoyed it. The first one came out perfect. The second one, came out a little dense, I had increased the temperature after the timer went off, because it was no where near done. Just made another one today and though it was not done in 65 minutes, I kept the temperature the same and let bake until it was done. Came out perfect.
Kim
Can you use cake flour instead of all purpose flour?
Lovefoodies
Hi Kim, yes indeed. The cake will have a finer crumb, but otherwise there shouldn’t be any other difference.
zainab
Hello, read all the great reviews. looking forward to making this cake. Can I cover this cake with fondant ?
Lovefoodies
Hi there, yes, of course you can. Just make sure the cake has completely cooled before covering.
Enjoy!
Vincent
In the recipe for moist vanilla pound cake,is the flour sifted before or after measuring
Lovefoodies
Hi Vincent, if you have scales, I would suggest weighing the flour (the measures are there for grammes too). I sifted the flour before weighing, however, when you use cups for measures, they are not very accurate when baking, so where possible, use scales.
Lizzy
Great recipe, the only thing i did differently (not intentional) is mixing the other half of the flour with the mixer instead of folding it in …but it turned out great. Thanks
Stephanie
is the amount of flour specified in the recipe before or after being sieved?
Lovefoodies
Hi Stephanie, it’s before sieving.
depatra
Baked mine for 55 minutes at 160 degrees centigrade. It came out moist,fluffy with nice texture. Wish it had more buttery flavour though, but then again I didn’t use a good butter brand. Will definitely try with a better quality butter next time like Lescure or Golden Churn. Thanks for the recipe!
Mr
Sooo good! I changed the milk for coconut silk milk unsweetend and it was delicious. Fluffy and good! Thank you!!
Renata Klasova
So today I baked it and unfortunately even I did all as You wrote the cake did not rise up..the taste was nice, but not sure what I did wrong as I did folow the recipe. Well I did try and next time something else…
Hannah
I had the same problem. Baking powder expired !
Monica
I made this today and it came out extremely compacted and dense. Nowhere near crumbly. I followed directions to the T.
Would being at a higher altitude effect the outcome? Please advise.
Sharon
I tried the recipe and its loved by all. Thanks!
Sharon
I made this today and it tastes great but didn’t rise and has an awful texture. went exactly by the directions so I dont know what happened.
Sharon
I guess I should say it a weird texture. not cake-like
Janice Carroll
I made this tonight ..:my family liked it but , it has more of a cornbread consistency. Followed directions to the T
Lovefoodies
Hi Sharon, thanks for writing in and I’m sorry to hear your cake didn’t turn out right. I’ve never had any feedback about the texture being strange, and I’m scratching my head as to why this could have happened. A couple of things which come to mind are that you may have ‘split’ the batter when you added the eggs/milk. This can end up giving you a very grainy texture, almost like a curdled texture. The only other thing I can think of at this time is if the eggs or milk were not fresh. I can’t imagine you would use anything which would be ‘off’ but it is worth mentioning just in case that could be the cause.
Otherwise, all I can say is for you to try it another time when you are able. It really is a very good recipe and the one I use as a basic recipe for all my pound cakes and then go and add other flavors/ ingredients, so I can say 100% it is a (or should be!) a fail safe recipe.
Please do come back and let me know if you do try it again.
Dee
Can I ask if I can do this in a bunt pan instead of loaf pan. Would love to try this recipe
Lovefoodies
Hi Dee, yes, of course you can use a bundt pan. The cook time will be a little less so I would suggest checking around 10 minutes before the stated cook time to see if the cake has cooked through.
Nikki
Would this be with salted or unsalted butter?
Lovefoodies
Hi Nikki, I used unsalted in this recipe, but it doesn;t make any noticeable difference so please use what you prefer. It’s a lovely cake so I hope you will really enjoy it too!
Diana H. Ortiz
Hi, can I substitute cake flour for the all purpose flour??? I like to use cake flour in my cake recipes, it makes the cakes moister and fluffier. If I can, can you tell me how much??? Thank you for your respond.
Lovefoodies
Hi Diana, yes, you could use cake flour. I haven’t made this recipe using it, but I can’t see any reason why you couldn’t. You don’t need to change the quantity. The recipe as it is will already give you quite a fine crumb and will be fluffy and moist, due to the liquid added, so I would recommend to try using all purpose just this once so you can see for yourself! (It really is a lovely cake!)
Diana
Thank you for your quick respond and I will be trying your way, with all purpose flour. I will let you know how it came out.
Lovefoodies
Please enjoy Diana and do come back and let us know!
Betty
I don’t have a gas stove , I have a reg electric stove so what temp would I bake this at
It would help if you added things like this to all ur recipes
Now I can’t bake til I hear from you
Plz pm me so I can get this in the oven
Thank You Betty
Lovefoodies
Hi Betty, all the temperatures are in step 1 of the recipe, so for electric, it will be 350F or 160C, depending on which country you live in. Hope that helps!
Susan
Live in high altitude. How would you adjust the recipe
Vasanti Pereira
Just wondering if the sugar is too much?
Lovefoodies
Hi Vasanti, you can reduce the sugar if you wish. The amount in the recipe is not too sweet, but adjust to your taste. Hope that helps!
Cari
If I’d like to make a whole cake, should I double the recipe?
Lovefoodies
Hi Cari, there is enough batter for an 8 or 9 inch deep round baking pan, or 2 shallow ones of the same size. No need to increase the recipe. Hope that helps!
Paula
How about a 7×7 inch square pan? I loved this recipe, thank you so much!
Lovefoodies
Hi Paula, yes!! That works. Just check the cake after around 45 minutes and take it from there!
Enjoy!
Tish
One list of ingredients says 1 cup of sugar and the other says 1 1/2 cups. Which one is right.
Lovefoodies
Hi Tish, Thanks for bringing this to my attention. I have edited it to read correctly now. The sugar quantity should be 1 cup. Please enjoy. It is one of my all time favorite cakes!
chimdi
Just tried it and its yummy. Everyone loves it
Thanks
Gretchen graham
Best vanilla pound ever! Keep the recipes coming luv it!