Plain Pound Cake Loaf With Vanilla Buttercream Recipe

Prepare oven and pan

Position a rack in the center of the oven and preheat to 325°F (165°C). Grease a 9x5-inch loaf pan with the butter and dust with the flour, tapping out excess.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly distributed. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat 1 cup softened unsalted butter on medium speed for 30 seconds to soften further. Add 1 cup granulated sugar and beat on medium-high for 3–4 minutes, scraping the bowl occasionally, until pale, light, and fluffy.

Add eggs and vanilla

Reduce mixer speed to low. Add the eggs one at a time, beating briefly after each addition until incorporated. Scrape the bowl. Add 2 tsp vanilla extract and beat until combined. The mixture may look slightly curdled—this is normal.

Incorporate dry ingredients with milk

With mixer on low, add one-third of the dry flour mixture and mix until just combined. Add half of the 1 tbsp whole milk and mix. Add another third of the flour, then the remaining milk, then the final third of flour, mixing just until no dry streaks remain. Do not overmix.

Transfer to pan and bake

Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. Bake in the preheated oven for 55–70 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking at 50 minutes to avoid overbaking.

Cool

Remove the loaf from the oven and cool in the pan on a wire rack for 15 minutes. Run a small knife around the edges to loosen, then invert the loaf onto the rack and cool completely (about 1–1.5 hours) before icing.

Beat butter

With the paddle attachment or a hand mixer, beat 1/2 cup softened unsalted butter on medium speed for 30–45 seconds until smooth and slightly paler.

Add sugar and cream

Reduce speed to low and add 2 cups sifted confectioners' sugar, about a cup at a time, mixing after each addition to avoid a sugar cloud. Add 2 tbsp heavy cream or whole milk and 1 tsp vanilla extract. Once incorporated, beat on medium-high for 1–2 minutes until light and fluffy.

Adjust texture and season

If the buttercream is too thick, add an additional 1 tsp cream at a time until spreadable. If too thin, add up to 1/4 cup more sifted confectioners' sugar. Taste and add 1/8 tsp fine salt if needed to balance sweetness.

Frost the loaf

Once the pound cake is completely cool, spread the buttercream over the top of the loaf with an offset spatula or knife. For a classic look, leave the sides bare and create waves or a smooth top. Refrigerate the frosted loaf for 15–30 minutes to set the buttercream before slicing. Serve at room temperature.

Makes one 9x5-inch loaf. Serves 8–10 slices. Store leftover cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days. If refrigerated, bring to room temperature before serving for best texture. The estimated total time includes mixing, baking, and cooling.