Best Vanilla Pound Cake Recipes

VANILLA POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
• Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

VANILLA CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
• Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
• Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
• Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

VANILLA BUTTERNUT POUND CAKE

Steps:

• DO NOT PREHEAT OVEN, must start in COLD oven.
• Cream shortening, butter, sugar and salt.
• Add eggs, one at a time.
• Add flour and milk alternating small amounts of each.
• Fold in flavoring by hand.
• Bake in greased tube pan for 1 hour and 45 minutes at 325*.
• DO NOT open oven door while baking.
• Remove from pan immediately.

MOM'S VANILLA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
• Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

VANILLA BUTTERCREAM POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
• Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
• With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
• Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
• Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
• For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
• Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.

CHOCOLATE VANILLA SWIRL POUND CAKE

Steps:

• Spray and flour a loaf pan. Preheat oven to 350 degrees F.
• In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
• Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
• Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

ORANGE CRANBERRY POUND CAKE WITH VANILLA GLAZE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.

VANILLA BUTTERNUT POUND CAKE WITH MARASCHINO CHERRIES

Steps:

• Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
• Combine evaporated milk and water (to equal one cup total).
• Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
• Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
• Remove cake from pan while still warm. Ice as desired.
• Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).

GRILLED POUND CAKE WITH GRILLED PEACHES AND CINNAMON-VANILLA SYRUP

Steps:

• Combine the sugar and cinnamon stick with 1 cup water in a small saucepan and bring to a simmer, stirring until the sugar is dissolved. Simmer until slightly reduced, about 3 minutes. Remove from the heat, stir in the vanilla and let stand for 10 minutes. The syrup can be made up to 3 days ahead and kept refrigerated; reheat until warm before serving.
• Meanwhile, prepare a grill for medium heat, making sure the grates are very clean. Brush the cut-sides of the peaches and one side of the pound cake slices with the butter.
• Grill the peaches, cut-side down, until well marked, about 5 minutes. Transfer to a cutting board and cut into wedges. Grill the pound cake slices, buttered-side-down, until lightly marked, about 2 minutes.
• Serve each slice of pound cake with the wedges of half a peach; drizzle with syrup and top with a dollop of whipped cream.

FRENCH VANILLA BUTTERNUT POUND CAKE {EASY BUNDT CAKE RECIPE}

Steps:

• In a large bowl or the bowl of a stand mixer, add the softened butter, sugar and salt. Using a hand mixer or the stand mixer, cream the butter, sugar, salt and flavoring together. Then add the eggs one at a time, beating after each one. Add the creamer and flour alternately while beating the mixture. Grease and flour a bundt cake pan and place the batter in the pan. Place the pan of batter into a cold oven and set the oven to 325 degrees. Bake the cake for 1 hour and 40 minutes, or until a toothpick comes out clean. Turn out the cake onto a plate immediately after removing the cake from the oven. Allow the cake to cool completely.
• In a small bowl, mix together the melted butter, powdered sugar, flavoring and creamer. Mix until the glaze is smooth. Once the cake has cooled, drizzle or spoon the glaze overtop the cake.
• Serve once the cake has completely cooled. Serve with vanilla ice cream, butterscotch topping and nuts, if desired.

TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE

Steps:

• Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
• Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
• Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.

BUTTER-TOASTED VANILLA POUND CAKE WITH MACERATED STRAWBERRIES

Steps:

• In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator.
• Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
• Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately.
• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
• In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
• In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
• Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely. Yield: 8 servings

CARDAMOM VANILLA POUND CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
• Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
• Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
• Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
• Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

VANILLA POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
• Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

GOLDEN VANILLA POUND CAKE - KING ARTHUR FLOUR

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
• In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
• Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
• Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
• To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
• Drizzle the topping over the batter.
• Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
• Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.

BUTTERY VANILLA PUDDING POUND CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325ºF. Grease a 10-cup tube pan with butter and flour. Sift 3 cups of flour into a large bowl and add the baking soda and salt to the flour. In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of the bowl. With the mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl. Add the vanilla extract and mix to combine. With the mixer on low speed, add the flour mixture in 2 additions, alternating with the vanilla pudding. Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Continue beating until the batter is shiny, about 4 minutes. Pour the batter into the prepared tube pan. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack, round side up. Top the cake with vanilla or chocolate glaze. Cover and let the cake cool completely. Slice and serve. For the Vanilla Glaze: whisk together powdered sugar, milk, vanilla extract and salt in a medium bowl. Pour glaze over the top of the warm cake. Cover and let the icing soak into the cake for 15-20 minutes. For the Chocolate Glaze, just add cocoa powder to the vanilla glaze and stir to combine.

RICOTTA POUND CAKE WITH VANILLA BEAN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
• Sift together flour, baking powder, and salt in a bowl.
• Cream together ricotta, butter, and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 7 minutes. Mixture will look somewhat grainy and curdled--this is normal. Beat in eggs, 1 at a time, mixing well after each addition. Beat batter an additional 2 to 3 minutes on medium-high speed after adding the last egg. Mix in almond extract.
• Use a small paring knife to slice vanilla bean in half lengthwise. Scrape the seeds out of each half and add to the batter. Mix on low speed until vanilla seeds are evenly dispersed.
• Add half of the dry ingredients to the batter, mixing until only just combined. Mix in remaining dry ingredients until just combined. Pour batter into prepared loaf pan and smooth the top. Tap pan lightly on the counter a few times to remove air bubbles.
• Place pan into preheated oven and bake until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Allow cake to cool in the pan for 30 minutes. Gently run a knife around the edges of the cake to loosen, the remove to a wire rack to cool completely.

EASY VANILLA LIME POUND CAKE

Steps:

• 1. this is an adaptation of a recipe reportedly used by Cake Boss.
• 2. 1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
• 3. 2. Add sugar and lime zest and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined
• 4. 3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
• 5. 4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined. i like to get this started before i start mixing- that way the eggs dont have to rest before mixing in the rest. also i found adding this slowly Before adding the dry ingredients it mixes up better. the previous recipe had you adding the flour before the milk.
• 6. 5. Pour into two greased and floured 8" round cake pans.
• 7. 6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
• 8. Hint: Cakes are close to being done when you start to smell them.

WEIGHT WATCHERS VANILLA POUND CAKE

Steps:

• Preheat oven to 350ºF.
• Coat a 9-inch loaf pan with cooking spray.
• In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
• In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
• Beat in sugar, baking powder and salt until blended.
• Beat in flour and egg mixture, little by little, beginning and ending with flour.
• Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
• Cool cake in pan on a wire rack.
• Cut into 12 slices and serve.
• Yields 1 slice per serving.