Vanilla Pound Cake
Prep time
Cook time
Total time
This simple and classic vanilla pound cake is rich, moist, and full of sweet vanilla flavor. Recipe adapted from The Anniversary Slovak-American Cookbook.
Serves: 1 cake
For the cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla
  • ¼ cup milk (I used whole)
For the cream cheese frosting:
  • 4 oz cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • ⅛ teaspoon salt
  • 2 cups powdered sugar
To make the cake:
  1. Preheat the oven to 325°F. Generously butter a 9 ¼ by 5 inch loaf pan.
  2. Stir together the flour, salt and baking powder in a medium bowl.
  3. In a large bowl, cream the butter for 1-2 minutes, until light and creamy. Add the sugar and cream for 2 minutes more. Add the eggs one at a time, beating for 1 minute between each addition. Add the vanilla.
  4. Add half of the dry ingredients and mix on low speed until just combined, followed by the milk, then the rest of the dry ingredients. For the last addition, switch to a rubber spatula and mix by hand only until no dry streaks of flour remain.
  5. Pour the batter into the prepared loaf pan and smooth the top with the rubber spatula. Bake for 1 hour and 10 minutes, or until a tester inserted to the middle of the cake comes out clean. Let cool in the pan for a few minutes, then turn out onto a wire rack and allow to cool completely.
To make the frosting:
  1. With a hand mixer on medium high speed, cream together the cream cheese, butter and salt until light and fluffy. Add the powdered sugar one cup at a time, until the frosting reaches your desired consistency. Spread over the top of the cooled pound cake and serve.
Recipe by Today We Bake at