Try this Ina Garten Vanilla Pound Cake Recipe. It is the best way to enjoy a rich sponge cake that features a fine crumb and a beautiful golden crust.

Everyone loves a thick slice of cake that is perfect for a morning coffee or a sophisticated evening dessert.

This Ina Garten Vanilla Pound Cake Recipe is very easy. You do not need to be a master pastry chef to get it right.

Follow these simple steps for a perfect buttery loaf today. Learning how to make Ina Garten Vanilla Pound Cake is fun.

Your family will love the intense vanilla and creamy butter flavor. The texture is firm, moist, and very satisfying.

This Ina Garten Vanilla Pound Cake Recipe uses high-quality items from your local grocer. It is truly a foolproof bake for everyone.

Ina Garten Vanilla Pound Cake Recipe Intro

Name: Ina Garten Vanilla Pound Cake Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Ingredients: 1/2 pound 2 sticks of unsalted butter, at room temperature.; 1 1/2 cups of granulated sugar.; 3 large eggs (at room temperature.); 1 1/2 cups of all-purpose flour.; 1/4 teaspoon of baking powder.; 1/4 teaspoon of salt.; 1/2 cup of sour cream (Ina’s secret for moisture.); 2 tablespoons of pure vanilla extract.; 1/2 teaspoon of pure vanilla bean paste (optional for extra flecks.)

I love watching Ina Garten prepare elegant and “Back to Basics” desserts in her beautiful Hamptons kitchen.

She makes the most delicious and timeless classics look very approachable for any home cook who values high-quality ingredients.

One afternoon, I saw her cream together bricks of unsalted butter and granulated sugar until they were light and fluffy.

It looked so silky and smelled amazing with the aroma of pure vanilla extract and fresh farm eggs.

I wanted to try it for a special Sunday family tea gathering. My first try was a huge success.

My friends loved the moist texture and asked for the secret to the perfect golden top immediately.

Now, I make it for every celebratory brunch. The smell of baking butter makes my house feel like a cozy cottage.

You will love how classic it tastes. It is the best cake for a hungry crowd.

Equipment List

One 9×5 inch loaf pan.
An electric stand mixer or hand mixer.
Two large mixing bowls.
A rubber spatula for folding.
Measuring cups and spoons.
A wire cooling rack.

Ingredients You Need for Ina Garten Vanilla Pound Cake

Here are the ingredients for Ina Garten Vanilla Pound Cake:

1/2 pound (2 sticks) of unsalted butter, at room temperature.
1 1/2 cups of granulated sugar.
3 large eggs, at room temperature.
1 1/2 cups of all-purpose flour.
1/4 teaspoon of baking powder.
1/4 teaspoon of salt.
1/2 cup of sour cream (Ina’s secret for moisture).
2 tablespoons of pure vanilla extract.
1/2 teaspoon of pure vanilla bean paste (optional for extra flecks).

Step-by-Step Guide

1. Prep the Oven

Heat your oven to 325°F before you start. Grease and flour your 9×5 inch loaf pan carefully to prevent sticking.

2. Cream the Butter

In your stand mixer, beat the butter and sugar on medium-high speed for 5 minutes until very light and fluffy.

3. Add the Eggs

Add the eggs one at a time, beating well after each addition. Scrap down the sides of the bowl with a spatula.

4. Mix the Dry

In a separate bowl, whisk together the flour, baking powder, and salt until they are well combined.

5. Combine with Sour Cream

With the mixer on low, add the flour mixture and the sour cream alternately, starting and ending with the flour.

6. Flavor the Batter

Stir in the vanilla extract and vanilla bean paste. Mix just until the batter is smooth and well incorporated.

7. Bake the Loaf

Pour the thick batter into the prepared pan. Bake for 60 to 70 minutes until a toothpick comes out clean.

8. Cool and Slice

Let the cake cool in the pan for 15 minutes. Turn it out onto a wire rack to cool completely before slicing.

Tips to Make the Best Ina Garten Vanilla Pound Cake

Room temp is key. Make sure your butter, eggs, and sour cream are all at room temperature so the batter emulsifies perfectly.
Cream for 5 minutes. Don’t rush the butter and sugar step; this is the only way to get a light, airy pound cake.

Use real vanilla. Since vanilla is the star, using “pure” extract instead of imitation makes a massive difference in the final taste.
Don’t over-mix. Once you add the flour, stop mixing as soon as it disappears to keep the cake tender and soft.
Check the toothpick. Every oven is different. Start checking the cake at 55 minutes to ensure it doesn’t dry out.

Sift the flour. Sifting the flour before mixing helps remove lumps and creates that signature fine, tight crumb.

FAQs about Ina Garten Vanilla Pound Cake

Can I use a Bundt pan?

Yes, but you may need to double the recipe depending on the size of your pan, and the baking time will change.

How do I store it?

Wrap it tightly in plastic wrap and keep it at room temperature for three days, or freeze for up to three months.

Why did my cake sink?

This usually happens if you open the oven door too early or if your baking powder is expired and lost its lift.

Is it very sweet?

It is a classic dessert sweetness, balanced perfectly by the tang of the sour cream and the richness of the butter.

Can I use yogurt?

You can replace the sour cream with full-fat Greek yogurt for a similar moist and slightly tangy result.

Final Thoughts

This Ina Garten Vanilla Pound Cake Recipe is a winner. It is buttery, moist, and very easy to make.

You now know how to make Ina Garten Vanilla Pound Cake at home. It is the perfect meal for a holiday dessert or a simple afternoon snack.

Your family will love this special Southern-style treat. The combination of vanilla and butter is perfect.

Making your own fresh pound cake is a great way to show love. Just follow the steps and enjoy your meal.

Happy eating to you and your sweet family!