Go Back
+ servings
Vanilla Pound Cake topped with vanilla frosting and fresh blueberries.

Vanilla Pound Cake Recipe

Vanilla Pound Cake is an easy traditional pound cake recipe with a fluffy moist texture and lovely soft vanilla flavor. Easy Old Fashioned Pound Cake!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 12 slices
Author Jenn


  • 3 Cups (375 g) Cake Flour
  • ½ tsp Baking Powder
  • tsp Kosher Salt
  • 16 Tbsp (226 grams) Unsalted Butter softened
  • 3 Cups (600 grams) Granulated Sugar
  • ½ Cup (113 grams) Shortening
  • 5 Large Eggs
  • 1 Cup (250 ml) Whole Milk
  • 1 Tbsp Vanilla Extract


  • Preheat Oven to 325 F (162 C), then grease and flour a tube pan. ( 10x4 inch, 16 Cup Angel Food Cake Tube Pan)
  • Using a large bowl, whisk together flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, fitted with paddle attachment on medium speed cream together butter and sugar until fluffy. (2-3 minutes.)
  • Add in shortening, mix until smooth. Scrape sides and bottom of bowl as needed.
  • Next, add one egg at a time, mixing until incorporated.
  • Then, pour in milk alternating with spooning in flour mixture until a cake batter is formed. (alternating prevents curdling)
  • Mix in vanilla.
  • Spoon cake batter into prepared cake pan. Give the pan a slight bang on the counter to level batter.
  • Bake on middle lowest rack for 1 hr and 15 minutes. Edges of cake will be golden brown and a toothpick inserted into the cake will come out with only moist crumbs not a wet batter.
  • Once cake is baked, let it cool on a rack for ten minutes. Then using oven mitts invert the cake pan onto cooling rack and allow it to drop.
  • Let the cake cool completely before decorating with frosting and berries.