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Buttery & Moist Vanilla Birthday Pound Cake

A classic, rich, and buttery vanilla pound cake with a simple glaze and optional festive sprinkles.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk at room temperature
Glaze and Garnish
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract
  • colorful sprinkles optional

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Whisk
  • Wire cooling rack

Method
 

Baking Instructions
  1. Preheat oven to 325°F (165°C) and grease and flour a 9x5-inch loaf pan.
  2. Beat the softened butter and sugar in a large bowl on medium speed for 3-5 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
  4. Mix in the vanilla extract.
  5. Whisk together the flour, baking powder, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour. Mix just until combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 15 minutes, then unmold onto a wire rack to cool completely.
  10. Whisk glaze ingredients until smooth, drizzle over the cooled cake, and garnish with sprinkles.

Notes

Ensure all ingredients are at room temperature before starting to ensure a smooth, emulsified batter. Store in an airtight container for up to 5 days or freeze for up to 3 months.