Golden Nostalgia: Ina Garten’s Vanilla Pound Cake Recipe

Soft, buttery vanilla pound cake stands as a timeless dessert that whispers comfort in every delectable slice.

Ina Garten’s vanilla pound cake recipe brings pure bakery-level magic right into your kitchen.

Her simple yet elegant approach turns basic ingredients into a truly spectacular treat.

Warm vanilla notes dance through each moist crumb, promising a rich and decadent experience.

The cake tender texture melts on your tongue, creating a sublime moment of pure indulgence.

Dense, golden, and impossibly smooth, this pound cake becomes the star of any gathering.

One bite promises to transport you to a world of sweet, nostalgic bliss that lingers long after the last crumb disappears.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Calories: 420 kcal

Servings: 12

Ingredient Lineup for Ina Garten’s Vanilla Pound Cake

• Cake Flour: Fine-textured flour that creates an incredibly tender and delicate cake crumb, essential for achieving a smooth pound cake texture.
• Salt: Balances and enhances the sweet flavors, bringing depth to the overall taste profile.

• Butter, Granulated Sugar: Dynamic duo that creates a rich, creamy base with incredible lightness and sweetness.
• Eggs: Provide structure, richness, and help bind the cake ingredients together for a perfect consistency.
• Cognac: Adds sophisticated depth and warmth, elevating the cake's complexity.
• Vanilla Extract, Vanilla Seeds: Infuse intense, pure vanilla flavor that makes the cake irresistibly aromatic.
• Lemon Zest: Introduces bright, citrusy notes that complement the vanilla and add a subtle freshness.
• Heavy Cream: Contributes luxurious moisture and helps create a tender, velvety cake texture.

• Turbinado Sugar: Provides a delightful crunchy exterior and golden sparkle when coating the greased pan.

Tools for Baking Pound Cake, Ina Garten Style

• Electric Mixer with Paddle Attachment: Essential for creaming butter and sugar, and mixing ingredients smoothly.
• Loaf Pans (8½ × 4½ × 2½-inch): Crucial for shaping and baking the pound cake.
• Mixing Bowls: Needed for combining dry ingredients and measuring flavorings.
• Measuring Cups and Spoons: Precise for accurate ingredient measurements.
• Toothpick: Helps check cake doneness by testing for a clean insertion.
• Cooling Rack: Allows cakes to cool evenly and prevent soggy bottoms.
• Zester: Perfect for creating fine lemon zest.
• Spatula: Useful for scraping down mixer bowl and smoothing batter.

How to Bake a Moist Vanilla Pound Cake

• Oven Preparation

Set the oven temperature and prepare baking vessels with a buttery coating and sugary sprinkle.

• Butter and Sugar Fusion

Combine butter and sugar in a mixer, transforming them into a cloud-like, airy mixture through patient blending.

• Egg Integration

Gently fold eggs into the creamy base, allowing each to merge smoothly while maintaining the delicate texture.

• Flavor Symphony

Introduce a harmonious blend of Cognac, vanilla essence, and citrus zest, creating a complex flavor profile that dances across the palate.

• Flour and Cream Ballet

Carefully alternate between flour and cream, folding them into the batter with gentle precision to maintain the cake’s luxurious consistency.

• Baking Magic

Pour the silky batter into prepared pans, allowing it to transform in the oven’s warm embrace until golden and perfectly set.

• Cooling Ritual

Release the cake from its baking vessel, letting it rest and settle into its final, magnificent form on a cooling rack.

Tips to Enhance Ina Garten’s Classic Pound Cake

• Insider Tips for Vanilla Pound Cake
• Remove butter from the refrigerator 30-45 minutes before baking to ensure it's soft but not melted, creating that perfect creamy texture.
• Beat butter and sugar slowly at first, then increase speed to incorporate air, which helps create a light, tender crumb that melts in your mouth.
• Cover cake edges with aluminum foil halfway through baking if they start browning too quickly, ensuring an evenly baked, moist cake.
• Swap Cognac with bourbon or add orange zest instead of lemon for a delightful flavor twist that keeps the recipe exciting and personalized.
• Wrap cooled cake tightly in plastic wrap and store at room temperature for up to 4 days, or freeze for longer preservation without losing its delicate texture.

How to Present Vanilla Pound Cake Like Ina Would

• Dress Up with Powdered Sugar: Dust the cooled pound cake with a delicate layer of powdered sugar for an elegant touch that adds a sweet, snowy finish.
• Pair with Fresh Berries: Serve slices alongside a vibrant mix of fresh strawberries, raspberries, or blueberries to create a bright, refreshing contrast to the rich cake.
• Create a Decadent Dessert Plate: Add a scoop of vanilla bean ice cream or a dollop of whipped cream next to each slice, transforming the pound cake into a luxurious dessert experience.
• Enjoy with Afternoon Tea: Slice the cake into thin pieces and serve with a hot cup of Earl Grey or English Breakfast tea for a classic, comforting afternoon treat.

Best Storage Advice for Ina Garten’s Pound Cake

• Maximize Freshness: Wrap the cooled pound cake tightly in plastic wrap or aluminum foil to maintain moisture and prevent drying out.
• Refrigerate for Longevity: Store the cake in an airtight container in the refrigerator for up to 5 days, ensuring its delectable texture remains intact.
• Freeze for Future Enjoyment: Slice the cake before freezing, placing parchment paper between layers. Seal in a freezer-safe container or zip-top bag for up to 3 months.
• Room Temperature Revival: Thaw frozen cake slices at room temperature for about 30 minutes, or gently warm in the microwave for a just-baked sensation.

Silky Ina Garten Vanilla Pound Cake Recipe

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4.8 from 13 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Home cooks adore this Ina Garten vanilla pound cake recipe for its rich, buttery profile and elegant simplicity. Sophisticated flavor combines with classic technique, promising a delightful dessert you’ll savor slice by slice.

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Ingredients

Scale 1x2x3x

• 2½ cups (500 g / 17.6 oz) granulated sugar
• 3 cups (360 g / 12.7 oz) sifted cake flour (not self-rising)
• ½ pound (225 g / 8 oz) unsalted butter, at room temperature
• 6 extra-large eggs, at room temperature
• 1 cup (240 ml / 8 fl oz) heavy cream
• ⅓ cup (70 g / 2.5 oz) turbinado or demerara sugar (e.g., Sugar in the Raw)
• 2½ tsps (12.5 ml) pure vanilla extract
• Seeds of 1 vanilla bean
• 2 tbsps (30 ml / 1 fl oz) Cognac, Armagnac, or other brandy
• 1 tsp (5 g) grated lemon zest
• Kosher salt (for seasoning)

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Instructions

1. Preheat and Prepare: Set oven to 350°F (175°C). Generously butter two loaf pans and dust with turbinado sugar, ensuring complete coverage for easy cake release.
2. Dry Ingredient Fusion: Sift cake flour with salt, creating a lightweight, uniform powder that guarantees a silky cake consistency.
3. Butter and Sugar Transformation: Using an electric mixer with paddle attachment, cream butter and sugar for 5 minutes, progressively increasing speed until the mixture becomes pale, fluffy, and voluminous.
4. Egg Integration and Flavor Layering: Add eggs one at a time, blending thoroughly. Simultaneously mix Cognac, vanilla extract, fresh vanilla seeds, and lemon zest into the batter, maintaining a smooth, even texture.
5. Batter Harmonization: Alternate adding flour mixture and cream in thirds, starting and ending with flour. Mix on low speed, then briefly increase to medium to develop a refined, cohesive batter.
6. Baking Ritual: Pour batter evenly into prepared pans, smoothing surfaces. Bake 45-50 minutes until a toothpick emerges clean and characteristic surface cracks appear, signaling perfect doneness.
7. Cooling and Presentation: Rest cakes in pans for 15 minutes, then transfer to a cooling rack. Allow complete temperature reduction before serving, ensuring optimal flavor and texture.

Notes

• Precise Oven Preparation: Ensure exact 350°F temperature and thoroughly butter and sugar-coat pans for perfect cake release and attractive crust.
• Creaming Technique Matters: Mix butter and sugar for full 5 minutes, gradually increasing mixer speed to create exceptionally light, fluffy base that determines cake’s ultimate texture.
• Egg Integration Strategy: Add eggs one at a time, allowing complete incorporation and maintaining smooth batter consistency by scraping bowl sides frequently.
• Flavor Layering Trick: Combine Cognac, vanilla extract, fresh vanilla seeds, and lemon zest for complex, sophisticated flavor profile that elevates traditional pound cake.

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

Nutrition

• Serving Size: 12
• Calories: 420
• Sugar: 36 g
• Sodium: 180 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 130 mg