Pound Cake

Whether you’re enjoying a slice of this traditional pound cake on its own as a treat or with a cup of coffee for breakfast, you will always want a second slice. While heavy and dense, this pound cake is shockingly moist with a soft and smooth crumb. The flavors are perfectly balanced as it’s not overwhelmingly sweet so that you can enjoy it any time of the day. You will love the subtle vanilla flavoring and the tanginess from the sour cream.

Far from boring, this cake is perfect for any occasion as it keeps and travels well. For another simple but delicious treat that everyone will love, try my butter cake recipe, chiffon cake recipe, or orange cake recipe.

What You Need to Make This Recipe

Eggs — this recipe calls for four eggs. The eggs keep the pound cake moist and assist the baking powder in helping the cake rise. As the eggs mix into the batter, they create air bubbles that expand in the oven, helping the cake rise.

Butter — make sure you bring the butter to room temperature for the cake batter, which means it’s soft enough, so when you press into it, your finger leaves a dent, but not too soft that it’s greasy or oily. Room temperature creams much better than cold butter. Also, make sure to buy unsalted butter to ensure the cake doesn’t turn out too salty.

Sugar — I do not recommend swapping out or decreasing the amount of sugar. You will need the entire cup to cream the butter and sweeten the cake.

Sour cream — I recommend using full-fat sour cream. Sour cream helps keep the cake stay moist and provides an irresistible tangy flavor.

How to Make Pound Cake

1. In a medium bowl, whisk together the flour, salt, and baking powder, then set aside.

2. Cream the butter and sugar in a stand mixer fitted with a whisk attachment until light and fluffy.

3. Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.

4. Add the sour cream and vanilla to the mixer. Mix until incorporated.

5. Add the flour mixture in and mix until combined.

6. Transfer batter into a loaf pan and bake for about 40 minutes or until the center is set and a skewer comes out clean. Allow the pound cake to cool in the pan for about 10 minutes before transferring to a cooling rack.

Pro Tips for Making This Recipe

• You can grease and flour your loaf pan or line the pan with parchment paper.
• I recommend using a long wooden skewer to check for doneness as the pound cake is so thick and dense that a toothpick will not get the job done. The cake will continue to bake while it cools, so be careful not to overbake it.
• Avoid overmixing the cake batter as it’ll lead to a tough and rubbery cake.
• I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
• If you forgot to set out your eggs, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes. Room temperature eggs mix much more effortlessly into the batter.
• Do not adjust the temperature. You do not want the cake’s exterior to burn before the middle bake through.

Frequently Asked Questions

What are some substitutions or adaptations I could make?

You can replace vanilla extract with almond extract for a change in flavor. You can also add juice and zest from lemons or oranges for a citrusy kick. Topping the pound cake with nuts or mixing in dried fruit is also an easy adaptation.

How do I store leftovers?

If you have leftovers, cover the cake tightly or wrap it in plastic and store it in the refrigerator for up to 5 days.

How do I freeze this?

This cake freezes wonderfully. Wrap the cake with plastic wrap and then tin foil before freezing for up to 3 months. You can freeze individual slices of the cake as well. This method allows you to pull out cake slices as you crave them. Simply wrap them up individually in plastic and transfer the slices to a freezer-safe bag. Bring the cake to room temperature before enjoying it. Do not try to thaw frozen cake in the microwave or oven as it will dry out.

Why is “pound” in the cake’s name?

Traditionally, you use a pound each of butter, sugar, eggs, and flour to make the batter, hence the name pound cake.

What is the secret to a moist cake?

The secret ingredient in this cake is sour cream. Do not skip it, as it adds a lot of moisture to the crumb. Also, avoid overbaking the cake, or it will be dry. If you have leftovers, be sure to keep them wrapped or covered, so the moisture stays inside of the cake.

If you’ve tried this Pound Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!