1 Lb Butter Pound Cake Recipe: Ultra-Moist Vanilla Bean Crust in One Tin

This 1 lb butter pound cake delivers the perfect balance of rich, buttery layers and ultra-moist vanilla flavor—all baked in a single 9x13-inch tin. The secret lies in precise ingredient ratios and a gentle baking process that ensures a tender crumb without drying out. I've perfected this recipe after years of testing, and it consistently yields a cake that's light yet substantial, with a delicate vanilla bean aroma that lingers with every slice.

The foundation of this recipe is classic: high-fat butter, all-purpose flour, and a touch of vanilla extract for that signature flavor. Unlike many pound cakes, this version incorporates a vanilla bean for depth, and the cake is baked at a moderate temperature to prevent over-browning while ensuring even cooking. The result is a cake that's ideal for breakfast pastries, afternoon tea, or a simple dessert—without the need for layers or frosting if you prefer it plain.

What sets this 1 lb butter pound cake apart is its foolproof technique for achieving the perfect texture. The butter is creamed thoroughly with sugar to incorporate air, which develops during baking for that signature tender crumb. The cake is tested for doneness with a toothpick, ensuring it's fully set but still moist. Once cooled, it slices cleanly and serves beautifully, whether enjoyed warm with a dusting of powdered sugar or at room temperature with a pat of butter.

This recipe is designed for simplicity, making it perfect for beginners or experienced bakers looking for a reliable classic. The ingredients are straightforward, and the process is streamlined to ensure success every time. Whether you're making it for a special occasion or a cozy weeknight treat, this cake delivers the comfort and indulgence of a true butter pound cake—without the fuss.

Ingredients for 1 lb butter pound cake

Rich butter, delicate vanilla, and precise ratios create this legendary pound cake—simple ingredients, extraordinary results.

The butter is non-negotiable here—European-style unsalted with high fat content (82% or higher) delivers that signature tender crumb. Plugrá or Kerrygold are my go-tos, but any good brand works if it's cold and cubed. The vanilla bean takes this from ordinary to extraordinary—Madagascar beans have the most complex flavor, but Tahitian works too. Scrape every last bit of those seeds; the pod itself adds subtle depth. For the flour, King Arthur or Gold Medal are my top picks—they bake up consistently light. Sift it first to avoid dense pockets in your cake.

No vanilla bean? Double the vanilla extract and add a pinch of vanilla sugar if you've got it. Running short on butter? Use 12 oz (3/4 cup) plus 2 tbsp neutral oil, but the texture won't be quite as rich. Whole milk can be swapped for evaporated milk (same amount) for extra moisture. The baking powder matters—Diamond Crystal is twice as potent as aluminum-free brands, so if you only have the latter, use 2 tsp instead of 1. And for heaven's sake, don't skip the powdered sugar—it's not just for dusting; it helps stabilize the crumb during baking.

This cake keeps beautifully—wrapped tightly at room temperature for 3 days or up to 1 week refrigerated. For longer storage, freeze slices between parchment paper for up to 3 months. The secret to reheating? 20 seconds in the microwave with a damp paper towel—revives that just-baked warmth without drying it out. I always make a double batch; the second half gets sliced and frozen for lazy mornings. Trust me, the first slice out of the freezer tastes like you've been baking all day—no one will guess it's been frozen.

Step-by-step instructions for ultra-moist vanilla bean pound cake

This pound cake delivers legendary moisture and vanilla flavor—here's how to nail it every time.

Split the whole vanilla bean lengthwise and scrape out the seeds using the back of a knife. Set the seeds aside and reserve the pod for later. In a stand mixer fitted with the paddle attachment, beat the 1 lb unsalted butter (cold cubes) with the 1.5 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. You're looking for a pale, airy texture that nearly doubles in volume.

This creaming process incorporates air into the butter, which creates that signature tender crumb. I press down gently on the butter mixture with a spatula during the first minute—this prevents it from curling and ensures even contact with the paddle. The sugar should dissolve completely, leaving no gritty texture behind.

Add the 4 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. Then stir in the vanilla bean seeds and 1 tablespoon pure vanilla extract. The mixture will look slightly curdled after adding the eggs, but don't worry—this is normal and will smooth out as you proceed.

I always use both the vanilla bean seeds and extract for maximum depth of flavor. The seeds add a subtle floral note while the extract provides that classic vanilla sweetness. Mix on low speed for another 30 seconds to ensure everything is evenly distributed without overdeveloping the gluten in the flour.

In a separate bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, and 0.25 teaspoon salt. Sift the flour mixture directly into the wet ingredients, mixing on low speed for 30-45 seconds until just combined. You should still see a few flour streaks—overmixing develops gluten, which makes the cake tough.

Add the 0.5 cup milk and mix on low speed for another 30 seconds until smooth. The batter should be thick but pourable. If it looks too stiff, add 1 tablespoon milk at a time until it reaches a smooth, spoonable consistency. This ensures the cake will rise properly and remain moist throughout.

Remove the bowl from the mixer and gently fold in the reserved vanilla bean pod using a silicone spatula. This adds an extra layer of vanilla flavor as it infuses during baking. Pour the batter into a 9-inch round cake pan lined with parchment paper or greased with butter and flour.

Bake in a preheated 350°F oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back slightly when pressed in the center and have a deep golden color. I like to tent the pan with foil after 30 minutes to prevent overbrowning while ensuring even cooking.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Once fully cooled, dust the top generously with 2 tablespoons powdered sugar using a fine-mesh sieve. This step adds a delicate sweetness and enhances the vanilla flavor.

The cake should be moist, tender, and richly flavored with vanilla. Slice it while still at room temperature for the best texture—this ensures clean cuts and maximum moisture. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Pro cooking tips for this recipe

Butter Temperature Matters

The butter in this recipe must be cold when you start creaming—this ensures maximum air incorporation for that signature tender crumb. I cut my 1 lb unsalted butter into ½-inch cubes and let them sit at room temperature for no more than 15 minutes before mixing. If your kitchen is warm, chill the cubes on a plate in the fridge for 5 minutes before starting. Using butter that's too soft leads to dense cake, while butter that's too cold won't cream properly. 🧈

Mixing Speed Control

Your mixer's speed is crucial—medium speed for creaming the butter and low speed for everything else. I use my KitchenAid stand mixer with the paddle attachment because it distributes ingredients more evenly than whisk attachments. When adding eggs, mix on low speed for 30 seconds per egg—this prevents overmixing while ensuring they're fully incorporated. The batter should look slightly lumpy but smooth out as you add the dry ingredients. Overmixing develops gluten, which makes the cake tough.

Baking Powder Precision

This recipe calls for 1 teaspoon Diamond Crystal baking powder—don't substitute aluminum-free brands unless you adjust the amount. Diamond Crystal is twice as potent, so using a regular brand means you'll need 2 teaspoons for equivalent lift. I sift the baking powder directly into the dry ingredients to ensure even distribution. For best results, measure your baking powder using the spoon-and-level method—don't scoop directly from the box, as it can be lumpy and affect rise. 🧂

Oven Calibration Check

Before baking, test your oven's accuracy—most home ovens run 10-25°F hotter than their set temperature. I use an oven thermometer placed in the center rack for 15 minutes before preheating. For this pound cake, set your oven to 350°F but monitor closely—if it reads 365°F, reduce your setting to 340°F. The cake should bake for 50-60 minutes until a toothpick comes out clean. Underbaking leaves it gummy, while overbaking dries it out.

Vanilla Bean Hack

Don't discard the vanilla bean pod after scraping the seeds! Gently fold it into the batter before baking—it infuses subtle floral notes as the cake cooks. If you're using a Madagascar vanilla bean, save the pod to make vanilla sugar for future recipes: simply place the used pod in a jar with 1 cup granulated sugar and let it sit for 2 weeks. This transforms ordinary sugar into a gourmet flavoring. The pod adds about 10-15% more vanilla flavor than seeds alone. 🌿

Cooling Protocol

Let the cake cool in the pan for exactly 10 minutes before transferring to a wire rack. This prevents cracking while allowing the center to set properly. I use a silicon spatula to loosen the edges gently, then invert the pan onto the rack. Cooling too quickly causes structural stress, while leaving it in the pan too long makes it stick. Once fully cooled, dust with powdered sugar through a fine-mesh sieve—this adds sweetness and prevents a dry crust. The cake tastes best at room temperature for serving.

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