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Classic Butter Vanilla Poundcake

You know those desserts that don’t try too hard, but still steal the show? That’s this cake. A good butter vanilla pound cake isn’t flashy—but it is rich, soft, and totally satisfying. It’s the kind of cake that makes you feel at home from the first bite. This simple recipe for easy butter vanilla poundcake is a keeper!

This recipe is one of my favorites. It’s buttery (obviously), loaded with vanilla, and has that perfect dense-but-tender texture that pound cake is all about. It’s also super easy to make, and you don’t need anything fancy—this recipe comes together with basic pantry staples.

*Classic Butter Vanilla Poundcake – serve with fresh fruit*

Why You’ll Love this Butter Vanilla Poundcake

Real butter. No substitutions here. Butter is what makes this cake rich, flavorful, and golden.
Loads of vanilla. Not just a splash—enough to really taste it in every bite.
Classic flavors. No frosting, no glaze (unless you want to), just pure comfort food.
Easy variations – try adding a heading cup of fresh fruit to this recipe for a sweet twist!

I really love making simple cakes that come together with simple ingredients. If you love quick and easy cake recipes be sure to check out a few of my others:

Yellow Texas Sheet Cake with Peanut Butter Icing (one of my favorites! You can’t beat that classic Southern peanut butter icing)
Pumpkin Bundt Cake with Cream Cheese Frosting
Strawberry Bundt Cake

Class Butter Vanilla Poundcake Texture

A great pound cake should have a dense, buttery crumb that’s still tender and soft. Not dry, not crumbly—just right. This one delivers. The outside bakes up with a slightly crisp golden edge, while the inside stays soft and moist. It slices beautifully and holds up well. It is perfect for enjoying with fruit, coffee, or just on its own!

*Classic Buttery Vanilla Poundcake – with a soft, buttery moist crumb*

Equipment Used

Now, let’s get to baking!

Ingredients

3/4 cup salted butter (1 1/2 sticks), room temperature
1 1/2 cup granulated sugar
3 eggs, room temperature
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 tsp salt
1/2 tsp baking soda
1 1/2 cup all purpose flour

Directions

Preheat oven to 350 degrees.
Cream together butter and granulated sugar until it is light and fluffy.
Add in eggs and extract. Once combined, fold in sour cream.
In a separate bowl, combine dry ingredients – salt, baking soda, flour.
Fold dry ingredients into butter mixture, mix until combined.
Lightly grease & flour a loaf pan, pour batter into pan.
Bake poundcake for 50-55 minutes or until done. Poundcake should be golden with a slight crisp on the outside, and a toothpick should come out clean when inserted. If it is not done yet, bake for an additional 2 minutes at a time until toothpick comes out clean.
Let poundcake cool in loaf pan for 5-10 minutes before transferring it to a cooling rack.
Enjoy!

As always – if you give this one a try I would love to know what you think! Leave me a comment or tag me on Instagram so I can hear about it!