6-Ingredient Vanilla Pound Cake That Stays Moist for Days
This 6-ingredient vanilla pound cake is the one I reach for when I want a simple, buttery loaf that stays tender for days. It asks for little more than a bowl, a whisk, and an hour in the oven.
The crumb is fine and velvety, the crust bakes to a thin golden shell, and the vanilla comes through clearly without being showy. It needs nothing more than a dusting of powdered sugar or a pile of fresh berries.
Why This Pound Cake Always Works
The sour cream does the heavy lifting here. It keeps the cake so moist you can slice it on day three without it drying out, and it adds a gentle tang that balances the butter.
It is also one of those rare cakes that honestly tastes better the next day. The vanilla settles, the crumb tightens just enough, and every slice feels a little more polished. That makes it a reliable make-ahead for brunch or a weekend dessert.
And with only six main ingredients, it comes together quickly in one bowl. No creaming for ten minutes, no fancy technique. Just a good pound cake that shows up when you need it.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened: gives the cake its rich, buttery backbone.
- 1 1/2 cups granulated sugar: sweetens and helps create that tender crumb when creamed.
- 4 large eggs, at room temperature: they emulsify the batter and add structure.
- 2 teaspoons vanilla extract: use a good one here, it is the whole point.
- 1 1/2 cups all-purpose flour: spooned and leveled so the cake does not turn heavy.
- 1/2 teaspoon baking powder: gives just enough lift without making it feel airy.
- 1/4 teaspoon salt: sharpens the butter and vanilla flavors.
- 1/2 cup sour cream, at room temperature: the secret to a moist crumb that lasts.
Variations / Substitutions
- Salted butter: use it in place of unsalted and reduce the added salt to a pinch.
- Brown sugar: swap half the granulated sugar for light brown sugar for a deeper caramel note, though the crumb will be slightly denser.
- Greek yogurt: full-fat plain Greek yogurt works in place of sour cream.
- Vanilla bean paste: use 1 tablespoon instead of extract for those visible vanilla flecks.
- Cake flour: sub in the same weight of cake flour for an even finer, softer crumb; the cake may dome a little more.
If you love this one, try our Lemon Pound Cake next.
How to Make Vanilla Pound Cake
Step 1: Cream the Butter and Sugar
Set a rack in the middle of the oven and preheat to 350°F (175°C). In a large bowl, beat the 1 cup softened butter and 1 1/2 cups sugar together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl once halfway through.
The mixture should look pale and feel almost whipped, with no visible grains of sugar when you rub a bit between your fingers. This step traps air, so do not rush it.
Step 2: Beat in the Eggs and Vanilla
Add the 4 eggs one at a time, beating on low for 20 seconds after each, then stir in the 2 teaspoons vanilla. The batter may look slightly curdled at first, but it will smooth out once the flour goes in.
Stop and scrape the bowl again before moving to the dry ingredients. A thin, glossy batter is what you want right now.
Step 3: Whisk the Dry Ingredients
In a separate small bowl, whisk together the 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined. No need to sift, just make sure the leavening gets distributed.
This keeps you from overmixing later when you add it to the wet batter, which can toughen the crumb.
Step 4: Alternate Adding the Dry Mix and Sour Cream
With the mixer on low, add half the dry ingredients to the butter mixture and mix just until a few streaks of flour remain. Add all of the 1/2 cup sour cream and mix briefly, then the rest of the dry ingredients. Stop as soon as the flour disappears.
The batter will be thick and smooth. Overmixing at this stage develops gluten and makes the cake tough, so a light hand pays off.
Step 5: Bake the Pound Cake
Scrape the batter into a greased and floured 9-by-5-inch loaf pan and smooth the top. Bake at 350°F (175°C) for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Check at 50 minutes and tent loosely with foil if the top browns too fast.
The cake will pull away slightly from the sides and spring back when pressed lightly in the middle. Let it cool in the pan on a rack for 10 minutes, then run a knife around the edges and turn it out to cool completely.
Step 6: Slice and Serve
Once the cake is fully cool, slice it with a serrated knife using a gentle sawing motion. Serve at room temperature with whatever you like on top.
The crumb will be tight and moist, with a fine vanilla scent. It is the kind of cake that sits quietly on a plate and then disappears.
Tips for the Best Vanilla Pound Cake
- Start with truly room-temperature butter, eggs, and sour cream. Cold ingredients will not cream properly and can make the batter seize.
- Grease the loaf pan well and dust it with flour, tapping out the excess. A parchment sling makes lifting the cake out even easier.
- Do not open the oven door during the first 45 minutes of baking. A sudden drop in temperature can cause the center to sink.
- Use a light-colored metal loaf pan for the most even browning. Dark pans or glass pans bake hotter and may need a slightly shorter time.
- For the cleanest slices, let the cake cool completely and wipe your knife between cuts.
Bake times by pan size:
| Pan size / material | Bake time |
|---|---|
| 9×5-inch light metal pan | 55 to 65 minutes |
| 9×5-inch dark metal pan | 50 to 60 minutes |
| 8½×4½-inch glass pan | 60 to 70 minutes |
Keeping the Pound Cake Fresh
Once cooled, wrap the cake tightly in plastic wrap and store at room temperature up to 3 days. For longer storage, refrigerate it well wrapped and it will stay moist up to a week. Bring slices to room temperature before serving, or warm them for 10 seconds in the microwave to revive that fresh-baked buttery flavor.
What to Serve With Vanilla Pound Cake
Fresh berries and a dollop of lightly sweetened whipped cream cut through the richness with brightness. A scoop of vanilla ice cream and warm caramel sauce turns a slice into a quick sundae. For brunch, try toasted slices with a little butter and a sprinkle of cinnamon sugar, crisp edges and soft middles.
Frequently Asked Questions
Can I use salted butter?
Yes, salt the butter and reduce the added salt to a pinch. The cake will still be balanced.
Why did my pound cake sink in the middle?
Usually because it was underbaked or the oven door was opened too early. Check with a toothpick before pulling it, and avoid peeking before 45 minutes.
Can I make this gluten-free?
You can use a 1-to-1 gluten-free baking flour blend. The texture will be a bit denser and the top may not crack the same way, but the flavor holds.
Can I double the recipe?
Yes. Use a 10-inch tube pan and bake at 350°F (175°C) for 70 to 75 minutes, checking at the hour mark.
How do I get a flat top instead of a crack?
The crack is natural for this kind of cake. If you prefer less doming, drop the filled pan onto the counter a few times to release large air pockets before baking.
Vanilla Pound Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla.
- Whisk flour, baking powder, and salt together in a separate bowl.
- On low speed, alternately mix dry ingredients and sour cream into butter mixture, starting and ending with dry, just until combined.
- Scrape batter into a greased and floured 9×5-inch loaf pan. Bake 55 to 65 minutes until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then turn out onto a rack to cool completely.
- Slice with a serrated knife and serve at room temperature.
