Vanilla Pound Cake Recipe (Moist, Buttery & Easy to Make)
There are few things more comforting than a buttery, golden slice of homemade vanilla pound cake. It’s one of those timeless recipes that reminds you of everything good: family, simple ingredients, and that first bite of something warm from the oven. Whether you’re serving it plain, dressing it up with berries and cream, or using it as the base for a trifle, this Vanilla Pound Cake is a must-have recipe in your baking collection.
And let me tell you, this version is not your average pound cake. It’s rich, moist, loaded with vanilla bean flavor, and stays soft for days. Best of all? It’s easy. You don’t need any fancy tools or techniques; just a good mixer, quality ingredients, and this recipe.
Don’t miss my 7UP Pound Cake Recipe! It’s made with the same buttery pound cake base but with a refreshing lemon-lime twist. Or our Red Velvet Pound Cake with Cream Cheese Frosting; it’s a classic!
What Is Pound Cake?
Pound cake is a classic butter-based cake that dates back to 18th-century Europe. Traditionally, it was made using a pound each of four simple ingredients: butter, sugar, eggs, and flour, hence the name “pound cake.” The result was a dense, rich cake that became a staple in home baking. Over time, bakers began to tweak the formula for better flavor and texture, adding ingredients like sour cream, baking powder, and vanilla extract.
Today, pound cake remains beloved for its tight crumb, buttery taste, and versatility. It can be served plain, topped with glaze, or dressed up with fruit and whipped cream. Our version honors the traditional richness of pound cake while adding modern upgrades that make it extra moist and flavorful.
Don’t forget to check out our moist, light, and fluffy vanilla cake recipe – it’s a fan favorite!
Pound Cake Video Tutorial
What Makes This the Best Vanilla Pound Cake?
Unlike many traditional pound cake recipes that stick to the original pound-for-pound method or the reverse creaming technique, we take a slightly different approach. Instead of using a full pound of each ingredient or beating eggs separately, we modernize the recipe for both flavor and texture without sacrificing what makes pound cake special.
Why We Don’t Follow the Traditional Method:
- Better Texture: Classic pound cake can sometimes be too dense or even dry. By adjusting the ratios and using a mix of butter and oil, we keep the richness while adding extra moisture.
- Easier to Make: This method is more forgiving. No need to separate eggs or worry about over-whipping. It’s straightforward and beginner-friendly.
- Flavor Forward: The addition of sour cream and vanilla bean paste enhances the flavor in a way traditional versions can’t match. It’s still buttery and rich, but with deeper complexity.
This version delivers all the nostalgia of an old-school pound cake, but with upgraded flavor, moisture, and ease.
We’ve all had pound cake that looked beautiful but tasted dry. This one? It’s buttery, velvety, and perfectly moist. Here’s why:
- Butter + Oil: Butter adds flavor, oil adds lasting moisture. The combo is magic.
- Sour Cream: Adds richness, moisture, and just a subtle tang that balances the sweetness.
- Vanilla Bean Paste: You can absolutely use extract, but the paste takes it to the next level. It’s fragrant, deep, and leaves those beautiful flecks throughout the crumb.
- All-Purpose Flour: Unlike some overly tender cake flour versions, this one has structure. It slices beautifully and holds up to toppings.
This cake is everything a vanilla pound cake should be: dense without being heavy, moist without being greasy, and flavorful without needing anything extra.
Craving chocolate? Try our German Chocolate Cake Recipe, gooey, rich, and totally unforgettable.
Ingredients You’ll Need
- Salted butter – Room temperature, for maximum creaminess
- Neutral oil – Just a little, to keep it moist for days
- Granulated sugar – Adds sweetness and structure
- Eggs – Provide richness and binding
- Vanilla bean paste – Or extract, but we love the specks! You can make your vanilla bean paste with our easy recipe here.
- All-purpose flour – For a perfect, tight crumb
- Baking powder + salt – Just enough to lift and balance
- Sour cream – The secret ingredient for a moist, plush pound cake
(Full measurements are in the recipe card below!)
Step-by-Step Instructions for Vanilla Pound Cake
Step 1: Cream the butter, oil, and sugar
Creaming properly (5–7 minutes) gives the cake air and structure. Don’t rush it!
Step 2: Add eggs and vanilla
Add one egg at a time and beat well. Then add your vanilla bean paste.
Step 3: Mix dry ingredients
Whisk together flour, baking powder, and salt.
Step 4: Alternate dry ingredients with sour cream
This keeps the batter smooth and prevents overmixing.
Step 5: Bake
Pour into a 9×5 loaf pan or a 10–12 cup Bundt pan. Bake at 325°F until a toothpick comes out with a few moist crumbs — about 60–70 minutes.
Step 6: Cool and serve
Let it cool before slicing. It actually tastes even better the next day!
Tips for the Perfect Pound Cake
- Use room temperature ingredients for even mixing
- Don’t overbake! Start checking at 55 minutes
- Let it rest overnight for the best flavor
- Slice with a serrated knife for clean edges
- Serve with whipped cream and berries for a wow-worthy dessert
How to Flavor Pound Cake
Once you’ve mastered this base recipe, you can easily create new variations by changing the flavor profile. Here are a few easy and delicious ways to flavor your pound cake:
1. Citrus Zest
Add the zest of 1 lemon, orange, or lime to the batter along with the sugar to infuse the cake with bright, fresh flavor. You can also drizzle a citrus glaze over the top after baking.
2. Almond or Maple Extract
Swap 1 teaspoon of the vanilla for almond or maple extract to add warm, nutty undertones.
3. Spices
A dash of cinnamon, nutmeg, or cardamom adds depth and cozy flavor, perfect for fall and winter.
4. Cookie Butter
Potentially my favorite pound cake flavor yet: try our Cookie Butter Pound Cake, made with cookie butter and Biscoff cookies!
5. Add-Ins
Fold in mini chocolate chips, chopped nuts, or even swirls of fruit preserves for texture and flavor.
These variations enable you to tailor the cake to suit any season, occasion, or personal preference. And don’t forget to try our Red Velvet Pound Cake with Cream Cheese Frosting or our 7Up Pound Cake for a fun twist!
Can I Make This in a Bundt Pan?
Yes! This vanilla pound cake recipe fits perfectly in a 10–12 cup Bundt pan. It will bake up beautifully with a golden crust and soft interior. You can also bake it in a 9×5 loaf pan if you prefer.
What Does the Sour Cream Do?
Sour cream is the unsung hero of this recipe. It adds moisture and richness without making the cake too soft. I do this same technique in our Bakery Style Blueberry Muffins and Chocolate Chip Muffins!
Is Vanilla Bean Paste Necessary?
Vanilla bean paste adds an intense, aromatic vanilla flavor and those gorgeous flecks that make the cake feel extra special. That said, it’s not absolutely necessary. You can easily substitute it with pure vanilla extract if that’s what you have on hand. The cake will still be rich, buttery, and delicious — just with a slightly more subtle vanilla flavor. If you’re baking for a special occasion, the paste gives it that wow factor. But for everyday baking, extract does the job beautifully.
You can also make your vanilla bean paste from scratch! This is not only super cost-effective, but it tastes out of this world. Check out our Homemade Vanilla Bean Paste post.
How to Store Pound Cake
Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. You can also freeze slices for up to 2 months. Thaw overnight in the fridge or let sit at room temp for 1 hour.
More Ways to Serve Pound Cake
This cake is perfect as-is, but if you want to switch things up, here are a few of my favorite ways to serve it:
- Topped with fresh strawberries and whipped cream (a summer classic!)
- Sliced and layered into a pound cake trifle with berries and vanilla pudding
- Toasted and topped with a scoop of vanilla ice cream
- Glazed with lemon icing for a citrusy twist
- Try our 7UP Pound Cake Recipe! A fun lemon-lime twist.
Frequently Asked Questions on Vanilla Pound Cake
Yes! Full-fat Greek yogurt is a great substitute. It offers a similar tang and moisture level. Just avoid low-fat or fat-free versions, which may make the cake less rich.
Absolutely. Let the cake cool completely, then wrap it tightly in plastic wrap and foil. You can freeze the whole cake or individual slices for up to 2 months. Thaw in the fridge overnight or on the counter for a few hours.
Start checking at the 55-minute mark. Insert a toothpick into the center — it should come out with a few moist crumbs (not wet batter). The top will also look golden and slightly cracked.
Most likely, it was overbaked. Ovens vary, so use an oven thermometer if possible. Also, be sure to measure flour accurately and avoid packing it into the measuring cup.
This recipe, though, is specifically designed to prevent a dry pound cake! Truthfully, it’s nearly impossible with the oil and sour cream. If you want to learn more about how to create moist cakes, check out our guide, How to Make a Cake Moist and Fluffy: Pro Tips You Need to Know.
Yes, but I personally use salted butter in this recipe, and it works beautifully. Salted butter adds an extra layer of flavor that enhances the richness of the cake without making it overly salty. If you’re using unsalted butter, add about 1/4 teaspoon of fine sea salt to the dry ingredients to balance the sweetness and round out the flavor. Either option works, but salted butter brings that nostalgic, buttery bakery taste that makes this cake truly crave-worthy.
If you notice, I use salted butter in all my baking recipes. The flavor is just unmatched!
Get to Baking!
If you’ve been searching for the one vanilla pound cake recipe you can rely on for birthdays, brunches, rainy days, and everything in between, this is it. It’s buttery, moist, deeply flavorful, and unbelievably easy to make.
Bake it once, and you’ll see why it’s become a go-to in my kitchen (and my family’s too). Whether you serve it plain or dress it up, it’s always a hit.
Don’t forget to leave a review and tag me on social media @everythingjustbaked! I love seeing what you create!
Try these Pound Cake Flavors
- Biscoff Cookie Butter Pound Cake
- Red Velvet Pound Cake
- Sweet Potato Pound Cake
- 7UP Pound Cake
- Brown Butter Pound Cake
- Chocolate Pound Cake
Ingredients
- 1½ cups salted butter room temperature
- 6 tbsp neutral oil
- 2⅔ cups granulated white sugar
- 6 large eggs room temperature
- 3 tablespoons vanilla bean paste or extract
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup full-fat sour cream room temperature
Instructions
- Preheat oven to 325°F (163°C). Generously grease and flour a 10–12 cup Bundt pan, or use a baking spray that contains flour.
- In a stand mixer or with a hand mixer, cream the butter, oil, and sugar together on medium speed for 5–7 minutes, until the mixture is very pale, fluffy, and voluminous.
- Add eggs one at a time, beating well and scraping the bowl after each. Then mix in the vanilla bean paste.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- On low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions:⅓ dry → mix. ½ sour cream → mix. Repeat, ending with flour
- Mix just until combined — don’t overmix.
- Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Gently tap the pan on the counter to remove air bubbles.
- Bake for 65–75 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs. If it starts to brown too quickly, loosely tent with foil around the 50-minute mark.
- Let the cake cool in the pan for 20–25 minutes, then carefully invert onto a wire rack to cool completely.
Video
Notes
A simple vanilla bean glaze (1 cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla bean paste) drizzled over the top is if you’re going for that Pinterest-perfect finish. Bundt or Loaf: This recipe fits a 9×5-inch loaf pan or a standard 10–12 cup Bundt pan. Butter flavor tip: Use a high-quality butter and don’t skip the creaming step — it gives the cake its signature richness and texture. Serving ideas: This pound cake is perfect with fresh berries and whipped cream, a dusting of powdered sugar, or a simple vanilla glaze. Don’t overbake: Pull the cake when a toothpick comes out with a few moist crumbs for the best texture.
That might have been the best cake I’ve ever made, ever, in my life! Thank you so much for the recipe! I decided that my coworkers (teachers in summer school) don’t deserve the entire thing, so I split it. I made a Bundt for school and a loaf for home so that my lifemate can taste it too. We both had a slice from the loaf pan after dinner and we both had to get seconds. It takes a tremendous amount of self control to stop at two pieces. Let me tell you! He absolutely loved it and he isn’t much of a dessert lover but if he eats dessert, he’s Mr. Chocolate on chocolate on chocolate. This is a big deal! I’m 100000% going to make this again!
I saw your video on Facebook. I loved your enthusiasm and passion for baking which made me want to bake this pound cake. It was a very easy recipe and it turned out so delicious. Thank you for doing what you do and keep spreading you passion for baking with the world.
This makes a great pound cake!! I like to use lemon or almond extract when I’m not in the mood for vanilla.
Brilliant, this recipe is so good!! A must try!
Yes thank you for sharing, delicious hmmm hmmm only one thing I had a dark Bundt pan never do that again so I bought another pan that was so very much better much better never use a dark pan again
T
Great crumb and vanilla flavor, but a tad too salty for me.
Sounds like a fantastic recipe. Planning to make it this weekend. I have a quick question – can I substitute cake flour for all purpose flour? I bake all my pound cakes with cake four. Thank you.
Hi! You can if you prefer. During testing we preferred the taste and texture of the all-purpose flour though.
Let me start off by saying SIMPLY AMAZING!!! As a black man from the south growing up around my grandmother and her siblings, holidays were always so special! Everyone would bring their own personalized specialty made dish and we’d all fellowship and enjoy great food and build long lasting memories. Those days are long gone now, however after trying this recipe for this ABSOLUTELY AMAZING pound cake my mind and my taste buds go right back to that little country kitchen on Thanksgiving morning! Thank you so much for sharing this with us. Guys! You MUST TRY this recipe. It’s simple, easy and above all delicious. Yesterday was my first time baking anything other than jiffy cornbread and I can’t believe how good the cake came out. As soon as I posted it on my page everyone wanted some. So I had to make ANOTHER ONE!!
Everyone that tried it said that it was a 10/10 and told me that they didn’t know I could bake like that. Keep in mind it was my very first time!
So if you want to wow your family, friends, or even coworkers, give this recipe a try and I promise you won’t regret it. Thanks so much Justin!!
Signed, A Happy Big Back from Louisiana
Ahhhhhhh! You just made my day. Im so glad you loved it!
I just made this pound cake last night and served it with strawberries and cream. It was phenomenal. My husband loved it and said “This is definitely a 10 out of 10! I am keeping this recipe for sure. Thank you Justin for your amazing recipes!
Great recipe. So tasty, soft, better than my grandma’s, however it was bit too sweet to my taste, 500 g of sugar is craaaaazy. Definitely will bake this cake again. Thank you so much.
Great pound cake, very moist and great flavor. Will be using it for Strawberry Shortcake tomorrow.
I follow you on Facebook, and I’ve previously made the chocolate chip cookie recipe and they were delicious! I saw this recipie recently for the pound cake and had all of the ingredients so I said, why not? It was definitely easy, and just as delicious as the first one I tried. I’m so proud of myself. My very first homemade cake. Thank you!
Please mention ur measurements in grams also . Thank you
We do! just click “Metric” under the ingredients. Everything will change to grams 🙂
If I could give more than 5 stars I would. I’ve been baking for years but I’m always looking for those perfect recipes. I use salted butter in all my desserts, even my buttercreams and I always get complimented on how my bakes aren’t overly sweet. So when I saw that you use it as well I knew you your recipes were going to be fantastic. Also, LOVE the use of extra vanilla bean paste. It absolutely makes a difference. I made it exactly how you directed and my family could NOT STOP eating it. I don’t think I’ve had a pound cake disappear so fast in my house. I plan on making your chocolate chip cookies tomorrow!
This cake is super moist and delicious! Thank you for this keeper of a recipe.
I seen your recipe after my fiancée kept mentioning how much he wanted one (pound cake is his favorite kind of cake) and I decided to make it. And let’s just say he APPROVES!!! Great recipe it’s a keeper for sure.
THIS CAKE!!! My new favorite recipe. Definitely 12/10!!
This cake is DELICIOUS!!! I bake pound cakes on a regular basis and have been looking for a good Vanilla pound cake recipe. This was perfect as I LOVE vanilla bean paste and use it in just about all of my cakes, even when the recipe calls for plain vanilla extract. I was going to do the powdered sugar dusting and serve with strawberries, but the berries at the supermarket looked like crap, so I did the optional glaze. It looked great with the vanilla specks in the cake and the glaze, and the tantalizing smell of vanilla smacked us in the face every time we opened the cake container. I can’t believe it lasted a whole 3 days, lol! I’m looking forward to making this cake for my work family in a couple weeks and it’ll now be in my regular rotation at home.
This was the best recipe ever….I have literally been trying to perfect my pound cake for 20 years, my family ate the whole cake . Thanks Justin
This was amazing. I love the salted butter with the addition of other salt! You gotta use sea salt or course kosher salt NOT table salt.
I’ve been using the traditional pound of everything for pound cakes, but wanted to try something different. The addition of oil is a GAME CHANGER!
If you’re having issues with your flour, spoon and level.
This pound cake was phenomenal. I have been baking for over 50 years. Served it for Family Friday dinner and everyone raved about it. Topped it with strawberries and whipped cream. I should have used the bunt pan, it was way too much batter for my 9x5inch loaf pan. Will definitely be making this again and again. Lots of ideas on how to serve it. Love your energy and inter actions with your sister.
Thank you for the recipe. I will like to reduce the sugar so i can add a layers of strawberries jam between them. How much of sugar shoukd you recommend? Also I would like to coat it with italian merengue and don’t want it to be too sweet.
Id say reduce by 1/2 cup? Reducing too much can affect the texture/taste.
The Bundt cake recipe everyone needs in their life. I absolutely adore you and your recipes. I am not a baker BUT your recipes and the way you explain everything gives me hope! I made this bundt cake and my family loved it! Thank you
Cake tastes amazing! However, mine spilled over and ultimately fell. I have a standard Bundt and the batter volume following the recipe filled it almost all the way. This is only my second time baking a cake, so lesson learned. Will definitely make it again because it’s so moist and buttery, will just remember to fill the pan less.
Oh no! Maybe your bundt pan is a 9-9.5 cup? Im glad it still worked out though!
I love to bake, can I bake this cake in a loaf pan, and what would be the baking time in the oven?
The MOST INCREDIBLE pound cake I’ve ever had! I was inspired to make this cake today after seeing the post on Insta. Holy Lord it came out perfectly moist and soooo delicious! I served it with a whipped marscapone frosting and a dollop of homemade blueberry jam. *chefs kiss*
BEST pound cake I’ve ever made. Moist and delicious. Thank you for sharing.
I’m a culinary arts instructor at a local trade college and I have baked pound cake recipes before, but this one takes the cake! Literally. I love the addition of oil and it came out beautifully.
Made this for a friend’s birthday. Thought the one that got the first piece was exaggerating how good it was. When I took my first bite — OMG!! I used regular vanilla extract and the flavor was absolutely the best pound cake I’ve EVER had! The texture was not dense or light; it was just perfect. I wanted to ask the birthday girl for another piece, but she already put the cover back on the box & declared the rest was going home with her. This is recipe 4 out of 4 that was an absolute success!!
Made this for a friend’s birthday. Thought the one that got the first piece was exaggerating how good it was. When I took my first bite — OMG!! I used regular vanilla extract and the flavor was absolutely the best pound cake I’ve EVER had! The texture was not dense or light; it was just perfect. I wanted to ask the birthday girl for another piece, but she already put the cover back on the box & declared the rest was going home with her. This is recipe 4 out of 4 that was an absolute success!!
This was hands down the BEST pound cake I’ve ever had – and maybe the best cake I’ve ever made. This recipe will be on repeat!
Hi! I found you just recently and can’t tell you how much I enjoy your recipes and videos! We can tell that you absolutely enjoy what you do and your enthusiasm is contagious!!
I was curious to know if you’ve tried making this recipe using the metric converter.
I’ve tried using the metric converter (with recipes on other sites) and found that it is not always accurate.
Can’t wait to make this for our friends! Going to top it with fresh peaches, blueberries, and strawberries.
Aw thank you!!! Yes i have, its accurate :). OMGGGG yum! Dont forget some whipped cream hahaha!
We moist and delicious. Ty
Oh my gosh! I just made this last night and it was a hit. It was light, fluffy, bouncy, and so much better than the one cake I made on Sunday night, which came out dense.
A few things I changed were using cake flour in place of all-purpose flour because I like using cake flour for cakes, sifting the cake flour first before adding the rest of my dry ingredients into the flour, and cutting the recipe in half. I will be making this again and again. So yummy!
I make pound cake alot, this cake was delicious and very moist .I love lemon so I’m trying lemon this week end .Thank you so much for the recipe.
i dont have sea salt. can i use regular salt
yes!
I have kosher salt
Amazing recipe! I added lemon zest to the sugar before adding the butter. This pound cake was absolutely delicious & everyone loved it!
Absolutely delicious!!! My whole family loved this cake!! Everything I’ve made from your sight has been so so good!! Next I’m going to try your red velvet cookies. Can’t wait!!
Moist and Delicious.
Omg this was SO good!!!! It turned out so moist and delicious and RICH!!!! I only had 4 eggs though 😩😩😩 so I added two tablespoons of mayonnaise… you couldn’t even tell the difference!!!! One request from my daughter… Can you do a chocolate pound cake? She wants me to make her one for her birthday in January😩 please help 🙏🏾
Ill work on it!
OUTSTANDING RECIPE!!!! I have been baking for almost 50 years and have baked many pound cakes. This is clearly the best I have every made! Keep doing what you are doing. Thank you for this recipe!!!
I’ve made this pound cake twice. Both times it was amazing and friends have absolutely loved it!! I did use the vanilla bean paste and I have to say the flavor was amazing. Thanks for such a great recipe.
Best pound cake I’ve ever made. I’m so excited to try your other recipes!!!
Love this cake. I started baking it with my youngest son and he loved it. It will be one of many desserts on the table for the holidays this year!!
Could you add cream cheese or is that going to mess up the balance?
I haven’t tested it with cream cheese so it might mess up the ratios. Try the recipe though, you will love it the way it is! Maybe do a cream cheese glaze.
My family loves this recipe
It was good, the icing gave nostalgic vibes. Just have to be careful with the bake time. The Instructions were very clear.
Great pound cake. It is moist, and very rich. I will definitely make this again.
Should you weigh the dry ingredients?
If you prefer a scale yes! that will always give the most accurate and consistent results. But i’ve had success both ways.
Made this for Thanksgiving 2025
10/10! Amazing
Thank You
Cake came out great. Delicious flavor and texture. Just make sure you grease and flour your Bundt pan well for easy removal.
The absolute BEST pound cake I’ve ever tasted. We’ve made one, monthly, since getting the recipe. Djm, lol..
Hey! can the batter be made in advance and stored in the fridge?
I havent tested this, so i cant say for sure. I wouldnt recommend it though, pound cake actually taste better than next day so I would suggest baking right away.
Bomb.com! I’ve been searching for the perfect poundcake recipe and here it is! Came out dense, but also so moist and flavorful. It was a hit for Christmas Eve dinner and will be my go-to!
Hi Justin, can I use self rising flour instead of all purpose flour and leave out the baking powder and salt?
Hi! I want to say yes but I havent tested it honestly.
I have made this cake 4 times. It hits every time! Found you on TikTok!
I’m in the process of baking this Pound cake recipe as I type! I already know it’s going to be delicious I had a taste of the batter, my taste had a little party. I’m so excited I’ll be back with an update.
Hi I want to make this but i don’t have a bundt pan, is it possible to make this with an aluminum loaf pan??
Totally! Bake time might be slightly different though, so just keep an eye out 🙂
It’s im the oven now and I can’t wait to try it. Question… I just got a Sumo mandarin Olive Oil, could I use that with maybe some zest too? Would it change it too much?
Oooh that would be delicious! Just sub the oil with the olive oil. Add as much zest as you’d like and I’d recommend rubbing it in with the sugar to release the oils for more flavor!
I saw your video on Facebook. I loved your enthusiasm and passion for baking which made me want to bake this pound cake. It was a very easy recipe and it turned out so delicious. Thank you for doing what you do and keep spreading your passion for baking with the world.
Ah thank you so much! You just made my day!
My cake seems to be stuck to the pan!! I’ve had it turned upside down, it’s pretty cool. I’ve given it a shimmy shake and don’t know what else to do!!
I just made this cake for the 1st time and we are waiting for it to fall out of the pan! Help! It is a non stick pan, I oiled and floured it. Why isn’t it coming out??
Hi! Try to loosen the edges with a rubber spatula. Did you cool it for longer than 20 minutes? Sometimes that makes things a little bit harder to release. Im not sure if you have a kitchen torch but try heating up the pan with that, this can help loosen things up.
Can I half this recipe and bake in a loaf pan? The recipe as written looks great but would be way too much for two of us lol. FYI, I love your videos and yes, Food Network needs to give you a show!
absolutely and thank you so much!
Hi Justin! I think you are too FABULOUS! My family and I, Mama, Auntie Cousins and all, LOVE watching you. You are hilarious and so entertaining! And it is an added bonus that you know exactly what you are doing! I wanted to ask you, I love almond flavor pound cake, how much almond extract should I add with the vanilla amount you have listed. Should I alternate or just add the the 3 tbl of the Vanilla bean paste?
Awww thank you so much! I would start with 1 tsp of almond extract depending on how strong you like it you can add more. You can reduce the vanilla bean to 2 tbsp if you prefer. Almond extract is super strong so don’t measure with your heart hahahaa.
I’ve made the cake twice now and both times it was such a huge hit. I love that it comes all together so well in just the stand up mixer and the vanilla bean paste is a game changer.
I love your content and recipes. I have tried the recipe for the second time and each time the batter overflows. The first in a tube pan and this time in a 12 c bundt pan. I checked the recipe twice to ensure I didn’t add more liquid ingredients than needed but it’s the same. Help!
THIS CAKE WAS DELICIOUS. I BAKED IT ON THURSDAY AND ATE THE LAST PIECE YESTERDAY. STILL MOIST AND DELICIOUS.
Listen! I’m going to give this a 5 because of the other reviews and I trust it’s as good as they say. I made it for the first time and did something wrong so I’m making it again at this moment. The smell from the oven is enough to make me want to just open the oven now and have at it. I’m hoping it comes out the right way this time. By the way I made your chocolate cake recipe and my nephew said this doesn’t even need icing lol thanks for your recipes. Oh and I made the chocolate chip cookies as well as brown butter cookies and my training class had me make them again for them 🙂 Jesus bless you
Can I use 2 cups of sugar instead of 2 2/3 cups? Thank you.
Can you reduce the sugar to 2 cups, if so will it vastly change the recipe? Thank you.
Hi! I think you will be okay but I can say for sure as I haven’t tested it. For best results, I suggest following the recipe as is. Let me know if you try it though.
I was in doubt about if this was really going to be as good as your videos make it look, but Class is in session, and I’m officially in the first row after trying this pound cake! This was the perfect pound cake I have ever made or tasted! I will only try your desserts from now on!
Amazing
This does not fit in a loaf pan! It spilled all over my oven! It is delicious and I will try it again when I find my Bundt pan!
My first time in my 70 years to even attempt a pound cake. It was a hit at a meeting I took it to! Everyone had a great review of this cake. Thanks for making baking not so scary and now on to your Strawberry Cake!
I dont have a bundt pan I use a regular large loaf pan. I have the old fashioned pound cake pan before the bundt pan came out1😁
I halved this recipe and made it in a cake pan. IT CAME OUT GREAT! PERFECT! DELICIOUS! Thank you soooo much, I really appreciate this great and FREE recipe! 🙂
This recipe is fabulous on so many levels. First, the directions werew spot on. No guessing because you not only described what I should see, but you also gave some time estimates for each important step. Second- vanilla bean paste, enough said. Third- the taste! Wowza! I want to make this every weekend so I have everything I want! Thank you so much!
6/1/2026 Made your vanilla pound cake this morning and OMG! It is SO GOOD! Thank you for the recipe!!
Hi Justin, first and most importantly I love your wirk and passion. I wish you only the best and continued success!
I made your vanilla pound cake a few weeks again and my sister’s in law LOVED, LOVED it. In fact, my sister in law asked me to make it for my niece’s grad party.
All the best! ‘
A fan from San Jose, CA!
Called famous for a reason! I’ve baked a ton of pound cakes and this is by FAR my favorite. Splurge and buy the vanilla paste, it makes such a difference. This recipe is easy to follow. I promise there will be nothing but crumbs left!