Classic Vanilla Pound Cake

I distinctly remember the box of store bought pound cake on the kitchen counter growing up and when I walk by that same product in the store today I always think back to that time.  I’m not sure why we always had it in the house, but I recall eating it plain or with strawberries and whipped cream.  It’s amazing how something so basic can trigger such memories.  Since I love to bake I decided to make pound cake from scratch.  Why not, right?  Of course my little kitchen helper was excited for the chance to use the stand mixer, bowls and measuring cups.  Here are my results!

Have you ever made pound cake before? I would love to hear about it.  Leave a comment below

Recipe Source: Ina Garten Plain Pound Cake Recipe


Classic Vanilla Pound Cake

Prep Time: 20 mins
Cook Time: 1 hr
Yields: 2 loaf cakes


  • 1/2 Pound - Unsalted Butter, (2 sticks) at room temperature
  • 2 Cups - Granulated Sugar, divided
  • 4 Extra- large Eggs, at room temperature
  • 3 Cups - All-purpose Flour
  • 1/2 Teaspoon - Baking Powder
  • 1/2 Teaspoon - Baking Soda
  • 1Teaspoon - Kosher Salt
  • 3/4 Cup - Buttermilk, at room temperature
  • 1 Teaspoon - Pure Vanilla Extract


  1. Heat oven to 350°
  2. Grease and flour 2 (8.5 by 4.5 by 2.5 inch) loaf pans. Line the bottoms with parchment paper
  3. Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 minutes and light and fluffy
  4. With the mixer on medium speed, beat in the eggs, 1 at a time
  5. In a large bowl, sift together the flour, baking power, baking soda and salt
  6. In a second bowl, combine the buttermilk and vanilla
  7. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour
  8. Divide the batter evenly between the pans, smooth the tops and bake for 45 mins to 1 hr, until a cake taster comes out clean
  9. Let them cool for 10 minutes. Take them out of the pan and place them on a cooling rack and cool completely

Additional Info

These pounds cakes can be wrapped well and stored in the refrigerator, if not enjoyed the same day.

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