Cakes & DessertsDifficulty: Easy

Classic Golden Vanilla Pound Cake

Name: Classic Golden Vanilla Pound Cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 10 servings
Ingredients: 227 g Unsalted Butter (Room Temp) (2 sticks, softened to 68°F); 227 g Granulated Sugar (1 cup + 2 tbsp); 4 Large Eggs (Room Temp) (approx. 200g shelled); 227 g All-Purpose Flour (Sifted) (approx. 1.9 cups); 10 g Pure Vanilla Extract (2 teaspoons); 3 g Fine Table Salt (1/2 teaspoon)

A classic equal-weights pound cake (the French call it "quatre-quarts": four quarters) of butter, sugar, eggs, and flour, with a fine, velvety crumb and a golden crust.

Prep Time20 mins

Cook Time65 mins

Base Servings10 portions

Oven Temp325°F (165°C)

Recipe Ingredients

Adjust servings below to scale quantities automatically

10 Servings

Unsalted Butter (Room Temp)2 sticks, softened to 68°F

227 g

Granulated Sugar1 cup + 2 tbsp

227 g

Large Eggs (Room Temp)approx. 200g shelled

4 ×

All-Purpose Flour (Sifted)approx. 1.9 cups

227 g

Pure Vanilla Extract2 teaspoons

10 g

Fine Table Salt1/2 teaspoon

3 g

Preparation & Cooking Instructions

Preheat & Pan Prep: Preheat oven to 325°F (165°C). Butter a standard 8.5" x 4.5" metal loaf pan and line with parchment paper, leaving an overhang on the long edges for easy removal.

Chef's Science Note: Baking at 325°F rather than 350°F allows dense pound cakes to cook evenly into the core without over-browning the exterior.

Creaming Stage: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for a full 5 to 6 minutes until pale ivory and fluffy.

Chef's Science Note: There's no baking powder here. The tiny air bubbles you beat into the butter and sugar are what make the cake rise, so don't rush this step.

Add Eggs Gradually: Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract. If the batter appears slightly curdled, add 1 tablespoon of the weighed flour.

Fold Dry Ingredients: Whisk flour and salt together. Add to the mixer on low speed in two batches, pulsing just until the flour disappears. Finish with a rubber spatula to avoid over-developing gluten.

Bake: Transfer batter into prepared loaf pan, smoothing the top. Bake for 60 to 70 minutes until a tester inserted into the center comes out clean with a few moist crumbs. Cool 15 minutes in the pan before lifting out onto a wire cooling rack.

Estimated Nutrition Facts

Per Serving

362Calories (kcal)

5.1gProtein

40.1gCarbohydrates

20.5gTotal Fat

0.6gDietary Fiber

Estimated per serving from USDA FoodData Central values for each ingredient. Actual numbers vary with brands and portion sizes.

Storing leftovers

Wrap tightly in foil once fully cooled; maintains moisture at room temperature for 4 to 5 days. Freezes exceptionally well for up to 3 months.

Calculators for this recipe

Baking Pan Size Converter Butter Measurement Converter Sugar Measurement Converter Recipe Calorie Calculator