Classic Butter Pound Cake with Vanilla and Sea Salt

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A tender, buttery pound cake enriched with vanilla extract and a hint of sea salt, perfect for any dessert occasion. This french-inspired desserts ready in about 85 minutes layers (227g), softened unsalted butter, (300g) granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 8 French cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Step 2: In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups granulated sugar using an electric mixer on medium speed for about 5 minutes until light and fluffy.
  3. Step 3: Add 4 large eggs, one at a time, beating well after each addition until fully incorporated and the mixture is smooth.
  4. Step 4: Sift together 2 cups all-purpose flour and 1/2 tsp fine sea salt, then gradually add to the butter mixture, mixing on low speed just until combined.
  5. Step 5: Stir in 1 tsp vanilla extract until evenly distributed.
  6. Step 6: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Step 7: Bake for 60-70 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
  8. Step 8: Remove from oven and cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Equipment for this recipe

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Frequently asked questions

How long does Classic Butter Pound Cake with Vanilla and Sea Salt take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Classic Butter Pound Cake with Vanilla and Sea Salt?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Classic Butter Pound Cake with Vanilla and Sea Salt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Classic Butter Pound Cake with Vanilla and Sea Salt for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Classic Butter Pound Cake with Vanilla and Sea Salt?

French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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