Pound Cake

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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.  

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 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.

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 container, 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. 

Overview of Steps 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 until light and fluffy.

3. Add the eggs one at a time. Scrape the 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.

If you enjoyed this recipe then try these out!

Best Vanilla Cake Recipe

Red Velvet Cake

Amazing Chocolate Cake Recipe

Buttercream Frosting Recipe

How to Make French Macarons

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! 

Print

Pound Cake

This rich and moist pound cake has big notes of butter and vanilla. It's an easy to make cake that melts in your mouth and will bring a smile to your face.

Course Dessert

Cuisine American, British

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 12 slices

Calories 303 kcal

Author John Kanell

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

1. Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.

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

3. 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.

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

5. Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.

6. 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.

7. 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.

8. Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.

Recipe 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.

 

Nutrition Facts

Pound Cake

Amount Per Serving (1 slice)

Calories 303 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g55%

Cholesterol 100mg33%

Sodium 225mg9%

Potassium 79mg2%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 17g19%

Protein 4g8%

Vitamin A 612IU12%

Vitamin C 1mg1%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.