This buttery vanilla pound cake is rich, moist, and packed with flavor. Perfect for slicing, topping with fruit and cream, or enjoying all on its own!
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
Optional Glaze:
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 9x5-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.
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 9x5-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.
Nutrition
Nutrition Facts
Vanilla Pound Cake
Amount per Serving
Calories
635
% Daily Value*
Fat
36
g
55
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
154
mg
51
%
Sodium
393
mg
17
%
Potassium
96
mg
3
%
Carbohydrates
71
g
24
%
Fiber
1
g
4
%
Sugar
47
g
52
%
Protein
7
g
14
%
Vitamin A
947
IU
19
%
Vitamin C
0.2
mg
0
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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