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Classic Small Batch Vanilla Pound Cake

Streamlined Recipe

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This recipe gives you everything you need to cook this dish successfully! It is focused on the essentials so you can get started fast. The full version with detailed tips and techniques is coming soon.

Classic Small Batch Vanilla Pound Cake

A traditional butter pound cake with rich vanilla flavor, perfectly sized for a standard bread loaf pan. This dense, moist cake is ideal for small households and keeps well for days.

Total Time 1 hr 10 min
Servings 6
Difficulty Easy

Prep: 15 min Cook: 55 min

This recipe was automatically generated and is waiting for our culinary review. The instructions and ingredients are complete and ready to use, but we have not reviewed or tested it yet. Try it out and tell us what you think. Your feedback will help us make it even better!

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup whole milk

Before you start

Equipment You'll Need

  • 9x5-inch loaf pan
  • Electric mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Wire cooling rack
  • Measuring cups and spoons

Safety Tips & Important Notes

Follow these for best results and safety.

  1. Ensure butter is properly softened at room temperature for best creaming results
  2. Don't overmix the batter once flour is added to prevent a tough cake
  3. Test doneness with a toothpick - it should come out with just a few moist crumbs

Instructions

  1. Preheat oven to 325°F and grease a 9x5-inch loaf pan with butter and flour.

  2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

  3. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

  4. In a separate bowl, whisk together flour, salt, and baking powder.

  5. Add the dry ingredients to the butter mixture in three additions, alternating with milk in two additions, beginning and ending with flour mixture.

  6. Mix just until combined, being careful not to overmix.

  7. Pour batter into prepared loaf pan and smooth the top with a spatula.

  8. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

  9. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Chef's notes

Store covered at room temperature for up to 4 days

Can be wrapped and frozen for up to 3 months

Delicious served plain or with fresh berries and whipped cream

noadscooking.com — Classic Small Batch Vanilla Pound Cake

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