Ina Garten’s Vanilla Pound Cake Recipe for a Classic Sweet Slice

Vanilla pound cake transforms ordinary ingredients into an extraordinary culinary experience that whispers comfort and celebration.

Rich, dense textures emerge from carefully balanced components that dance together with remarkable harmony.

Warm kitchens come alive when this classic dessert begins its magical transformation.

Subtle fragrance and golden-brown edges signal something spectacular is about to happen.

Professional bakers and home cooks alike treasure this timeless recipe for its elegant simplicity.

Elegant yet approachable, vanilla pound cake connects generations through shared moments of sweet delight.

Each slice promises a delectable journey that awakens memories and creates new traditions: prepare to indulge.

What You Need for a Perfect Vanilla Pound Cake

Primary Ingredients:

Cake Flour: A soft, fine flour with low protein content that creates a tender, delicate cake texture with fine crumb.

Butter: High-quality unsalted butter provides rich flavor and smooth texture to the pound cake.

Granulated Sugar: Provides sweetness and helps create a light, airy cake structure.

Eggs: Fresh large eggs bind ingredients and contribute to the cake’s rich, smooth consistency.

Flavor Enhancers:

Vanilla Extract: Pure vanilla extract adds deep, classic flavor to the cake.

Vanilla Seeds: Scraped from whole vanilla bean, offering intense and authentic vanilla flavor.

Cognac: Adds subtle depth and complexity to the cake’s overall taste profile.

Lemon Zest: Bright citrus notes that complement the rich vanilla flavor.

Moisture and Binding Ingredients:

Heavy Cream: Adds richness, moisture, and contributes to the cake’s tender crumb.

Salt: Enhances and balances the overall sweetness of the cake.

Turbinado Sugar: Coarse sugar used for coating the pan, creating a slightly crunchy exterior.

Instructions for Ina Garten’s Pound Cake Perfection

Step 1: Warm Up The Oven

Crank your oven to a toasty 350°F. Grab two loaf pans and give them some love with butter, then sprinkle turbinado sugar to create a delightful crunchy coating.

Step 2: Blend Dry Ingredients

Whisk together cake flour and salt in a bowl, setting it aside for the magic to happen.

Step 3: Whip Butter And Sugar

In a stand mixer, transform butter and granulated sugar into a fluffy cloud. Start slow, then build up speed for about 5 minutes until the mixture looks light and airy.

Step 4: Welcome The Eggs

Gently introduce eggs one by one into the buttery mixture. Let each egg get cozy and well-incorporated before adding the next. Scrape down the sides to ensure everything mingles perfectly.

Step 5: Infuse Flavor Boosters

• Cognac
• Vanilla extract
• Vanilla seeds
• Lemon zest

Pour this flavor explosion into the batter on low speed. Don’t worry if it looks a bit wonky – that’s totally normal!

Step 6: Create Smooth Batter

Alternate adding flour mixture and cream in three rounds, starting and ending with flour. Mix gently, then beat confidently for one minute to create a silky-smooth batter.

Step 7: Bake To Perfection

Divide batter evenly between pans, smoothing the tops. Slide into the oven and bake for 45-50 minutes. Look for a golden top with delightful cracks and a clean toothpick test.

Step 8: Cool And Celebrate

Let the cakes rest in their pans for 15 minutes, then transfer to a cooling rack. Patience is key – allow them to cool completely before slicing into this heavenly treat.

Tips to Get That Buttery Pound Cake Texture

• Prep Ingredients Like a Pro: Pull out butter and eggs an hour before baking to reach room temperature, which guarantees silky-smooth batter and perfect cake texture.
• Sift Flour for Cloudlike Texture: Run flour through a fine-mesh sieve to eliminate clumps and ensure even distribution, creating an incredibly light pound cake.
• Create Foolproof Pan Release: Coat cake pan with butter and sprinkle turbinado sugar for a golden, crispy exterior that helps the cake slide out effortlessly.
• Master Gentle Mixing Technique: Cream butter and sugar until pale and fluffy, then add eggs slowly to maintain airy consistency without deflating the batter.
• Cooling Matters: Let cake rest completely in the pan before transferring, allowing it to set and maintain its delicate structure without falling apart.

How to Store Vanilla Pound Cake Like a Pro

• Preserve at Room Temperature: Slide the cake into an airtight container with a tight-fitting lid. Keep away from direct sunlight and heat sources. This method maintains the cake's moisture and soft texture for 3-4 days without refrigeration.
• Freeze for Long-Term Storage: Carefully wrap individual cake slices in plastic wrap, then place them in a freezer-safe container. Label with the date and contents. Frozen pound cake stays delicious for up to 3 months, allowing you to enjoy a slice whenever a sweet craving hits.
• Refrigerate with Caution: When storing in the refrigerator, first let the cake cool completely. Wrap tightly in plastic wrap to prevent moisture loss and potential flavor absorption from other foods. Consume within 5-7 days for optimal taste and texture.

Tasty Twists on Ina’s Classic Pound Cake

• Citrus Zinger: Replace lemon zest with orange or grapefruit zest for a bright, tangy flavor profile that adds refreshing notes to the classic pound cake.
• Nutty Crunch: Fold in chopped toasted almonds or pecans into the batter, creating a delightful textural contrast and subtle nutty undertones.
• Bourbon Infusion: Swap Cognac with bourbon whiskey to introduce a rich, warm complexity that deepens the cake's overall flavor character.
• Lavender Elegance: Incorporate dried culinary lavender buds into the batter, offering a subtle floral essence that transforms the traditional pound cake into an aromatic experience.

Final Slice of Ina Garten’s Vanilla Pound Cake

Ina Garten’s vanilla pound cake whispers classic elegance with sophisticated ingredients like Cognac and Madagascar vanilla.

Baker’s dreams dance through each silky slice, revealing layers of complex flavor profiles.

Classic American desserts rarely showcase such intricate nuanced techniques.

Garten’s masterful recipe transforms simple ingredients into culinary poetry.

Sophisticated palates will celebrate this luxurious cake’s balanced richness.

Sweet memories await you – share this delightful recipe, comment with your baking experiences, and spread culinary joy across social platforms.

What Makes Ina Garten’s Vanilla Pound Cake So Special

• Luxurious Flavor Explosion: Packed with rich vanilla from both extract and seeds, this pound cake delivers an intense, deep flavor that dances on your taste buds with sophisticated elegance.
• Texture Heaven: The cake boasts an incredibly moist, dense crumb that's simultaneously velvety smooth and delightfully tender, creating a melt-in-your-mouth experience that feels like pure indulgence.
• Gourmet Twist with Simple Technique: Incorporating Cognac and lemon zest elevates this classic pound cake from ordinary to extraordinary, proving that small additions can transform a basic recipe into a professional-level dessert without complicated steps.
• Effortless Elegance: Despite looking like a complicated gourmet treat, this recipe is surprisingly straightforward, making it perfect for home bakers who want to impress without spending hours in the kitchen.

Ina Garten Vanilla Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

• Total Time: 1 hour 5 minutes
• Yield: 10 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s vanilla pound cake delivers classic elegance with rich buttery notes and pure vanilla essence. Silky smooth and perfectly dense, this cake promises delightful comfort that invites sweet moments of pure indulgence you’ll savor until the last crumb.

---

Ingredients

Scale 1x2x3x

Main Dry Ingredients:

• 3 cups (360 g / 12.7 ounces) sifted cake flour (not self-rising)
• 2½ cups (500 g / 17.6 ounces) granulated sugar
• ⅓ cup (70 g / 2.5 ounces) turbinado or demerara sugar (e.g., Sugar in the Raw)
• 1 teaspoon (5 g) grated lemon zest
• Kosher salt (for seasoning)

Wet Ingredients:

• ½ pound (225 g / 8 ounces) unsalted butter, at room temperature
• 6 extra-large eggs, at room temperature
• 1 cup (240 ml / 8 fluid ounces) heavy cream
• 2 tablespoons (30 ml / 1 fluid ounce) Cognac, Armagnac, or other brandy

Flavoring Ingredients:

• 2½ teaspoons (12.5 ml) pure vanilla extract
• Seeds of 1 vanilla bean

Cook Mode Prevent your screen from going dark

---

Instructions

1. Meticulously prepare the oven environment by heating to 350°F (175°C) and preparing two 8½ × 4½ × 2½-inch (22 × 11.5 × 6 cm) loaf pans with a generous butter coating and sprinkled turbinado sugar.
2. Sift cake flour with salt, creating a smooth, uniform dry ingredient mixture that will ensure a delicate cake texture.
3. Utilize an electric mixer with paddle attachment to cream butter and granulated sugar, transforming the ingredients into a light, airy composition through a 5-minute mixing process at progressively increasing speeds.
4. Introduce eggs individually into the creamed mixture, allowing each to integrate completely while maintaining a consistent mixing technique and periodically scraping down the bowl’s sides.
5. Create a flavor enhancement blend by combining Cognac, vanilla extract, freshly scraped vanilla seeds, and lemon zest in a separate container, then gently incorporate into the batter at low speed.
6. Gradually introduce the flour mixture and cream in alternating thirds, beginning and concluding with flour, mixing on low speed until harmoniously combined, then elevate to medium speed for one minute to develop optimal texture.
7. Distribute batter evenly between prepared pans, carefully smoothing the surface, and bake for 45 to 50 minutes until a inserted toothpick emerges clean and the characteristic surface cracks appear.
8. Allow cakes to rest in their pans for 15 minutes, then transfer to a cooling rack, permitting complete temperature reduction before serving or storing.

Notes

• Chill your mixing bowls and whisk for extra-fluffy cake texture that elevates the entire baking experience.
• Rotate cake pans halfway through baking to guarantee even browning and prevent any potential uneven spots.
• Wrap cake layers in plastic wrap immediately after cooling to lock in moisture and prevent them from drying out quickly.
• Test cake doneness by gently pressing the center – it should spring back immediately and not leave an indentation.
• Invest in high-quality vanilla extract for a rich, deep flavor that transforms an ordinary cake into something extraordinary.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 420
• Sugar: 3g
• Sodium: 950mg
• Fat: 26g
• Saturated Fat: 12g
• Protein: 10g
• Cholesterol: 75mg