Pound Cake Recipe
Moist, buttery, and rich, this Pound Cake is a timeless classic that satisfies with every tender bite. It’s made with pantry staples and is perfect for both everyday indulgence and special occasions.
With a soft crumb and golden crust, this loaf rises beautifully in the oven, thanks to a handful of simple ingredients mixed just right. Serve it plain or dressed up with berries and cream.
Star Ingredients That Make This Pound Cake Shine
- Unsalted butter – The heart of the cake, it adds richness and that signature pound cake flavor and texture.
- Granulated sugar – Provides structure and balances the buttery richness with sweet warmth.
- Eggs – Essential for structure and moisture, they help the cake rise and achieve its tender crumb.
- All-purpose flour – The backbone of the batter, creating the dense yet soft body of the cake.
- Sour cream – Adds subtle tang and ensures a moist, rich crumb in every slice.
- Vanilla extract – Lends depth and warmth, enhancing the cake’s sweet, buttery notes.
- Baking powder – A small boost of leavening that helps the cake lift just enough.
- Salt – Balances sweetness and brings out the flavor in the butter and vanilla.
How to Make This Classic Pound Cake
Begin by preparing your loaf pan and preheating the oven. Cream the butter and sugar until fluffy—it’s key for the perfect texture. One by one, add the eggs, mixing thoroughly after each.
Fold in the sour cream and vanilla, followed by the flour mixture. Don’t overmix—just until combined. Pour into the pan, smooth the top, and bake until golden and a skewer comes out with a few moist crumbs.
Let it cool briefly in the pan, then transfer to a rack to finish cooling completely. Slice, serve, and enjoy the buttery simplicity.
Tips & Twists for the Best Pound Cake Ever
For the most tender texture, make sure your butter and eggs are at room temperature. Cold ingredients won’t blend as well and can lead to a dense or uneven crumb.
Avoid overmixing once the flour is added; it can toughen the cake. Use a scale for accurate flour measurement—too much and your cake will be dry. If you don’t have a scale, spoon and level the flour into your measuring cup for best results.
Want a flavor twist? Try adding a splash of almond extract or a swirl of lemon zest for extra brightness. You can also top the loaf with sliced almonds or a vanilla glaze after baking for a bakery-style finish.
Leftovers? Here’s How to Keep It Delicious
Once cooled, wrap your pound cake tightly in plastic wrap or foil and store it at room temperature for up to 4 days. To keep it even longer, freeze slices individually wrapped, then pop them into a freezer-safe bag.
Reheat a slice gently in the microwave for 10–15 seconds or toast it lightly in the oven for that freshly-baked warmth. The rich, buttery crumb stays moist even after freezing, making it a perfect make-ahead treat.
Pound Cake Recipe
Ingredients
- ½ cup sour cream 120mL
- 2 tablespoons vanilla extract
- 1½ cups all-purpose flour 180g
- 1 teaspoon salt
- 4 large eggs
- ½ teaspoon baking powder
- 1 cup unsalted butter at room temperature (226g)
- 1 cup granulated sugar 200g
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly.
- In a mixing bowl, combine the flour, baking powder, and salt, whisking to distribute evenly; set this dry mixture aside.
- Using a stand mixer with a whisk attachment, cream the butter on medium speed until smooth. Add the sugar gradually and continue to beat until the mixture is pale and fluffy, scraping down the bowl as needed.
- Incorporate the eggs one by one, mixing thoroughly after each addition and scraping the sides of the bowl to ensure even integration.
- Stir in the sour cream and vanilla extract, mixing until smooth and cohesive.
- Gradually add the prepared flour mixture, mixing on low speed until fully combined. Pause to scrape the bowl and fold in any unmixed pockets of flour or butter with a spatula.
- Transfer the batter to the prepared loaf pan, smoothing the surface with a spatula to level it evenly.
- Bake for approximately 40 minutes or until a wooden skewer inserted into the center emerges with just a few moist crumbs attached.
- Cool the loaf in the pan for 10 minutes before gently transferring it to a wire rack to cool completely.
Notes
To check for doneness, use a long wooden skewer rather than a toothpick, as the dense crumb requires deeper testing.
Refrain from overmixing to prevent a tough texture.
Measuring ingredients by weight is preferable; if using volume, fluff and spoon flour into the cup before leveling.
Bring eggs to room temperature before use to ensure better incorporation.
Avoid altering oven temperature—baking at a higher heat may result in an overdone exterior while the center remains undercooked.
