Introduction
There are some recipes that stick with you, not because they blow your mind with crazy flavors or exotic ingredients, but because they hit you right in the gut with nostalgia. The classic vanilla pound cake is one of those. It doesn’t scream for attention. It doesn’t need a fancy garnish. It just is—buttery, dense, and unapologetically old-school. This is the kind of cake you eat in thick slices with black coffee at 6 a.m., or sneak into the kitchen for at midnight, barefoot and half-awake.
It dates back to the 18th century, originally calling for a pound each of flour, sugar, butter, and eggs. Over the years, the formula evolved, but the soul of the cake stayed the same. Rich, moist, and infused with the warm aroma of vanilla, this cake feels like home. Whether you’re baking it for a Sunday brunch, a potluck, or just because it’s been one of those weeks, it delivers. Every. Single. Time.
You won’t find any frills here. No need for a frosting that takes 45 minutes to whip up. Just simple ingredients, a little care, and a whole lot of flavor. This is the kind of recipe that earns a permanent spot in your kitchen arsenal. It’s not trying to impress. It just does.
Why You’ll Love This Recipe
- Timeless flavor: Pure vanilla with a buttery crumb.
- Simple ingredients: Nothing exotic, just pantry staples.
- Reliable: Comes out great every single time.
- Versatile: Serve it plain, with berries, or a drizzle of glaze.
- Perfect texture: Dense, moist, and rich without being heavy.
- Great make-ahead option: Tastes even better the next day.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk, room temperature
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