Vanilla Pound Cake

4.86 from 7 votes

This buttery, vanilla pound cake recipe is perfect by itself or topped with fresh fruit. It's the perfect dense cake without being dry.

Prep Time20

Cook Time1 15

Total Time1 35

Servings: slices

Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt pan. Tap out any excess flour.
In a large mixing bowl, add 1 cup butter and 2 cups granulated sugar. Beat on medium with a hand mixer until creamed.
Add the 1 tablespoon vanilla extract and 4 large eggs, one at a time. Beat each egg in before adding the next. Scrape the sides of the bowl.
In a separate bowl, add in the 2 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk to combine.
Measure out the 1 cup whole milk.
Alternately add the flour and milk always starting and ending with the flour. I added the flour in 3 parts and the milk in 2 parts. Scrape down the sides and mix to combine.
Pour the batter into the prepared bundt pan. Spread it out evenly in the pan using a spatula.
Place into the oven and bake for 1 hour to 1 hour and 15 minutes or until a toothpick comes out clean.
Let cool for 5 minutes and turn out onto a cake plate. Let it rest for another 5 minutes. Tap the bundt pan with a knife to help loosen the cake from the pan.

Storage: Store in an airtight container or wrapped in plastic wrap at room temperature up to 5 days.