Vanilla Pound Cake


This is by far the best recipe I have ever tried for pound cakes. Add your own flavors but follow ingredients to a tee. The cake flour and whipping cream make this vanilla pound cake recipe special.

Prep Time:
10 mins
Cook Time:
1 hrs 15 mins
Additional Time:
5 mins
Total Time:
1 hrs 30 mins
1 Bundt(R) cake


  • 1 tablespoon canola oil, or as needed

  • cup powdered sugar, or as needed

  • 1 cup unsalted butter, softened

  • 2 ½ cups white sugar

  • 6 large eggs, at room temperature

  • 2 teaspoons vanilla extract

  • 3 cups sifted cake flour

  • 1 cup heavy whipping cream, at room temperature


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.

  2. Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

Cook's Notes:

You can use flour to dust the Bundt(R) pan instead of powdered sugar.

Cake flour is a must here.

You can add an additional 2 teaspoons of another flavor of extract if desired.

Nutrition Facts (per serving)

548 Calories
27g Fat
72g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 548
% Daily Value *
Total Fat 27g 34%
Saturated Fat 15g 76%
Cholesterol 161mg 54%
Sodium 45mg 2%
Total Carbohydrate 72g 26%
Dietary Fiber 1g 2%
Total Sugars 43g
Protein 7g
Vitamin C 0mg 1%
Calcium 36mg 3%
Iron 3mg 17%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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