This pound cake is the perfect treat to have hanging around the kitchen. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
How to Make Pound Cake
1. Set oven to 350F and butter and flour a 9″x5″ baking tin. Whisk together the flour, baking powder, and salt then set aside.
2. Cream the room temperature butter and sugar together with a stand mixer or hand mixer until light and fluffy.
3. Add the eggs one at a time. Scrape the mixing bowl down and whisk once more.
4. Add the sour cream and vanilla then beat to combine.
5. Add flour the mixture and mix until just combined. Scrape the bowl down and use the spatula to finish mixing the batter.
6. Transfer batter to your prepared tin and bake until center is set.
Pro Tips for the Perfect Pound Cake
- Make sure the scrape that bowl down at each step. You really want everything incorporated properly.
- DON’T over-bake your pound cakes. This will make a dry cake and toughen the texture.
- This recipe makes AMAZING muffins. Just butter and flour your muffin tin then bake for about 20-25 minutes. They will be VERY moist and a light golden color outside.
- I flavored my cake with vanilla but you can sub in whichever flavors you like. Fresh lemon juice makes a delicious lemon pound cake, but maple syrup, almond extract, and rum are also very popular flavors for pound cake recipes.
- You can also add poppy seeds, shredded coconut, fresh berries, nuts, or dried fruit for extra flavor and texture.
Frequently Asked Questions
What’s a good frosting for this pound cake recipe?
A simple glaze of using a cup and a half of powdered sugar mixed with a splash of vanilla and a few tablespoons of milk will be wonderful. Drizzle over the cooled cake and you’re set!
Why is it called a pound cake?
A traditional pound cake is a pound of sugar, flour, butter, and eggs. This is a CLASSIC recipe dating back hundreds of years but all things considered I prefer my variation.
How can you make it moist?
Sour cream does wonders for a moist cake but so does a proper bake time! Over-baking your cake will dry it out which is why my recipe makes just enough batter for a 9×5 inch load pan. The smaller your loaf pans, the less bake time will be required.
How do you store it?
Wrap the cake in parchment paper or plastic and store at room temperature. Pound cake will keep for up to three days is covered properly at room temperature. If you’re storing the cake in the refrigerator bring it to room temp or warm it up a little to soften the butter and bring the cake back to like.
Can you freeze this cake?
Yes! This is a great dessert to keep in the freezer for later. Just thaw for a few hours until room temp and enjoy.
If you enjoyed this recipe then try these out!
If you’ve tried this pound cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Pound Cake
Ingredients
- 4 eggs
- 1 cup unsalted butter 226g, room temperature
- 1 cup sugar 200g
- 1 1/2 cup all-purpose flour 180g
- 1/2 cup sour cream 120mL
- 1 tsp salt
- 2 tbsp vanilla
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.
- In a medium bowl whisk together the flour, salt, and baking powder then set aside.
- In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
- Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
- Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
- Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
- Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Video
Notes
- Make sure the scrape that bowl down at each step. You really want everything incorporated properly.
- DON'T over-bake your pound cake. This will make a dry cake and toughen the texture.
- This recipe makes AMAZING muffins. Just butter and flour your muffin tin then bake for about 20-25 minutes. They will be VERY moist and a light golden color outside.
- I flavored my cake with vanilla but you can sub in whichever flavors you like. Fresh lemon juice, maple syrup, and rum are very popular but so is almond (just use 2 teaspoons instead.
- You can also add poppy seeds, shredded coconut, nuts, or dried fruit for extra flavor and texture.
