This is my favorite cake! My mother says it tastes like “A vanilla Milkshake.” This is the cake that I use for the bottom of a lot of stacked cakes because it is so sturdy and such a wonderful cake! I hope that everything really loves this recipe as much as we do! Thanks so much!

Vanilla Pound Cake


  • Dry: un-bleached all purpose flour- 2 ½ cups + 3 tbs
  • Corn starch- 1 tbs
  • Salt- ½ tsp
  • Baking soda- ¼ tsp

  • Liquid: sour cream- 8 ounces (1 cup)

  • Heavy cream- 2 tbs
  • Brandy extract 1 tsp
  • Rum extract 1 tsp
  • Vanilla extract- 4 tbs (I know…but yes!)

  • Creaming: unsalted butter-at room temp 2 sticks

  • Extra fine sugar- 3 cups
  • Eggs- 5
  • Yolk- 1


    Preheat oven to 350 F. Rack in the middle.

  1. Sift flour and measure all dry ingredients. Mix together in a bowl.
  2. Mix all liquid ingredients together in a different bowl.
  3. Cream together butter and sugar in mixer on low for 2-3 minutes. Add eggs one at a time and then the yolk. Scrape sides of bowl.
  4. Add some of the dry and then some of the liquid back and forth 3-5 times beginning and ending with dry. Don’t wait for it to be completely mixed before adding more.
  5. Scrape sides of bowl.
  6. Mix on medium about 15-20 seconds.
  7. Prepare pans with non-stick spray.
  8. For a bundt cake, bake for 50-55 minutes. For 2 9-inch, bake 28 minutes. For cupcakes, bake for 15 minutes.


butterscotch1 Says... 27 Sep 2009 , 7:40pm

hi i would really like to know y i followed a recipe similar to yours and my cake came out smelling like eggs, very fresh and unplesant?

butterscotch1 Says... 27 Sep 2009 , 7:41pm

what did i do wrong?

meri1028 Says... 16 Nov 2009 , 11:34am

How many cups does this make? And can it be doubled?

deeann11 Says... 26 Nov 2009 , 2:55pm

can someone tell me what liquid sourcream is???

Babaloo Says... 27 Nov 2009 , 5:08pm

Sour Cream is considered to be a liquid in the ingredients list, like milk, cream, vanilla extract etc.

Acerola Says... 8 Jan 2010 , 8:29am

Avoid egg-smelling cakes by removing the "skin" of each yolk! Pinch yolk and hold on to the membrane and throw it away. Sometimes, you will need to add an extra yolk to the recipe to compensate for any loss of the yolk amount that's stuck to the membrane. Best done when yolks are cold. Other than that reason, cakes smell like eggs if you don't beat the sugar and fat and yolk mixture long enough; beat until it's really creamy and almost white.

CakeMeHappy Says... 12 Jan 2010 , 8:19pm

Just to clarify, are the five eggs just the whites of 5 eggs? Then add just one yolk? Or do we add 5 entire eggs plus one additional egg yolk? I am looking for a good pound cake recipe and want to give this one a try!

deeann11 Says... 19 Jan 2010 , 7:05pm

i added 5 whole eggs and 1 egg yolk. My cake turned out awesome - By far the best tasting vanilla cake i ever had ( i'm a chocoholic) but i will be making this recipe from now on!!! thank you! I did have one than didnt work for me - stuck to the pan ( my fault) but it made great cake balls as well!

madaboutcakes2 Says... 20 Feb 2010 , 6:26pm

How many cups does this make?

Achee Says... 24 Feb 2010 , 12:35am

I love your comment  "Vanilla extract- 4 tbs (I know…but yes!)"

margi24 Says... 4 Apr 2010 , 10:15pm

im looking for a tasty sturdy vanilla cake, but im from UK can you convert this recipe to uk measurements as i dont understand the cup measurement? Also what is heavy cream? Would it be double cream used for whipping?

meri1028 Says... 26 Apr 2010 , 11:51am

I LOVE this recipe. Has any one turned it into chocolate pound cake? I would love to know how I could do that!

maggie55 Says... 27 Apr 2010 , 8:20pm

I will be making my first groom's cake for a friends son in June and need a chocolate cake recipe suitable for a 2 tier cake. Can you make this pound cake chocolate... if so, would I need to change any other ingredients if I add cocoa to this? Help please...

lhowse Says... 17 May 2010 , 6:32pm

Do you need to put in the brandy and rum?

graciesj Says... 17 Jun 2010 , 6:57pm

:)I always line my pans with butter/flour, and the cakes never stick...I made this cake today and I must say YUMMY! however I did find it a bit too sweet. may I cut the sugar down to 21/2 cups? and will this change the batter at all? thx

CarleyJustine Says... 20 Jun 2010 , 1:31pm

made this cake yesterday, and also found it delicious!! but a little on the sweet as well...I used a semisweet chocolate ganache and the two went really good together! it toned down some of the sweetness of cake and it was perfect.

rigomary Says... 12 Jul 2010 , 4:05pm

What kind and brand of sugar did you use? Are u talking about "Heavy Whipping Cream" or if not can i have the name and the brand you used, please. I baked this cake for a class and it did not go well. I did something wrong.

CarleyJustine Says... 28 Jul 2010 , 11:06pm

I used heavy whipping cream...but for the sugar, make sure ur using 'super fine' sugar. The first time I made this recipe, I just used granulated sugar since it was all I had. Something about the cake just didnt turn out right! (not to mention I didn't add all the ingredients in the correct order!) But the next time I made it, I used 'super fine' sugar and I made sure to add everything together in the right order and it turned out fantastic. The sugar brand was Domino. Hope this helps!

rigomary Says... 10 Aug 2010 , 8:29pm

Thank you, i will try it this week

pinkbox Says... 21 Feb 2012 , 12:25pm

This is a great sturdy cake. Sweet yes, but everyone absolutely LOVED it... with and without icing! My hubby (who doesnt eat cake much) devoured two cupcakes made with left over batter.

We tweaked the I didnt have rum extract... but had WOO HOO Captian morgans spiced RUM!! So used that in lieu of the rum (figured what coud it hurt). This is the BEST pound cake I have ever made. Moist and flavorful. Thank you so much for sharing the recipe... Im about to go make another batch for my cake show cake (cant wait to carve away for scraps... kids are in the wings drooling as we speak)

pinkbox Says... 21 Feb 2012 , 12:26pm

Oh... also, I didnt have the whipping cream it called for... so substitued sour cream for it and it still cake out awesome!

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