Moist Vanilla Pound Cake Recipe

Some cakes never go out of style, and vanilla pound cake is one of them. The first time I baked one, I was reminded of the slices my grandmother used to serve with tea. It wasn’t fancy, but it was perfect: buttery, soft, and full of vanilla flavor. 

This version takes that traditional cake and gives it a modern touch by making it moist and tender, the kind of pound cake that melts in your mouth.

For me, pound cake is comfort. It’s simple enough to bake on a Sunday afternoon yet elegant enough to serve at a party. Whether you enjoy it plain, topped with berries, or glazed with a drizzle of icing, it’s always satisfying.

Why Pound Cake Works

The magic of pound cake is in its balance. Originally, it was made with a pound each of flour, butter, sugar, and eggs — hence the name. Today, the recipe has evolved, but the principle remains: rich, buttery flavor with a dense yet tender crumb.

This version uses sour cream to keep the cake moist and vanilla extract to give it that warm, comforting flavor. The result is a cake that’s classic yet irresistible.

Ingredients You’ll Need

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup sour cream
• ½ cup whole milk

Optional: powdered sugar for dusting or a simple glaze

Cream the Base

Start by beating the butter and sugar together until light and fluffy. This step is crucial — it traps air in the batter and gives the cake its tender texture. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

At this point, the batter will already smell heavenly, rich with butter and vanilla.

Add the Dry Mix

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with sour cream and milk. Stir gently until everything is just combined.

The sour cream is the secret ingredient here. It adds moisture without thinning the batter, ensuring the cake bakes up rich but never dry.

Prepare the Pan

Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal. Pour the batter into the pan, smoothing the top with a spatula.

I love this part because the batter looks so thick and luscious, you know it’s going to bake into something special.

Bake Slowly

Preheat your oven to 325°F. Bake the cake for 65–75 minutes, or until a toothpick inserted in the center comes out clean. The low-and-slow baking ensures the cake bakes evenly without drying out.

As it bakes, your kitchen will fill with the warm aroma of vanilla and butter. By the time it’s done, you’ll have a golden loaf that looks as good as it smells.

Cool and Slice

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing. This step helps the crumb set and makes for cleaner slices.

The first slice is always the hardest to cut neatly because it’s so tempting to dig right in. But trust me — waiting makes it worth it.

Serve Your Way

Vanilla pound cake is delicious on its own, but it’s also a great canvas for toppings. Dust it with powdered sugar for a simple finish, drizzle it with glaze for a touch of sweetness, or top with fresh berries and whipped cream for a more decadent dessert.

It’s also fantastic toasted lightly and served with butter or jam. And if you have leftovers, it makes the most indulgent French toast.

Fun Variations

This pound cake is versatile. Add a teaspoon of almond extract for a subtle twist. Fold in chocolate chips for a surprise in every bite. Or swirl in a ribbon of raspberry jam before baking for a fruity upgrade.

For a more citrusy version, add lemon or orange zest to the batter. The bright flavor pairs beautifully with the vanilla base.

Why This Recipe Works

This recipe is dependable because it balances richness with moisture. The butter provides flavor, the sour cream keeps it tender, and the vanilla ties it all together. It’s straightforward but feels like something you’d proudly serve to guests.

And unlike some cakes that dry out quickly, this one stays moist for days, making it perfect for baking ahead of time.

Storing and Freezing

Store the pound cake tightly wrapped at room temperature for up to 3 days or in the fridge for up to a week. To freeze, wrap slices individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.

This makes it a great recipe to keep on hand when you want something ready for unexpected company.

Ideal For The Holidays!

Moist vanilla pound cake is the kind of recipe that reminds you why simple classics never fade. It’s buttery, soft, and full of flavor, with a texture that’s both dense and tender.

For me, baking this cake feels like a little ritual. From creaming the butter and sugar to pulling the golden loaf from the oven, it’s a process that brings comfort and joy. And the best part is sharing it — because pound cake is meant to be sliced, served, and enjoyed together.

So if you’re looking for a reliable recipe that’s as delicious as it is timeless, try this moist vanilla pound cake. It’s the perfect combination of simple and special.