• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cakes » Pound Cake

    Pound Cake

    Published: August 12, 2019 · Modified: Mar 8, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Rich and buttery, this Pound Cake recipe comes together easily with eight simple ingredients. Heavy and dense while still tender and soft, this irresistible cake will melt in your mouth. Serve this classic cake on its own or with some fresh berries and whipped cream.

    Overhead view of a plate with two slices of pound cake with berries and whipped cream.
    10040 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a plate of two pound cake slices with berries and cream.
    Pinterest graphic of an overhead view of two slices of pound cake with berries on a plate.
    Pinterest graphic of a loaf of pound cake with two slices cut.
    Pinterest graphic of a pound cake, sliced, on a piece of parchment.

    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

    Ingredients needed to make pound cake.

    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

    Set of two photos showing dry ingredients whisked and added to creamed butter.

    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.

    Set of two photos showing egg and sour cream added to the mixer.

    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.

    Set of two photos showing dry ingredients added to the mixer and batter transferred to a loaf pan.

    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.

    A loaf of pound cake with three slices cut and laid in front.

    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 love this recipe try these out!

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A three layer chocolate cake topped with buttercream dollops on a cake stand.

      Chocolate Cake

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • Pink french macarons on a painted porcelain plate with flowers

      French Macarons

    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!

    A plate with two slices of pound cake with berries.
    Print
    5 from 1644 votes

    Pound Cake

    Moist, buttery, and rich, this Pound Cake recipe comes together quickly and easily in a few simple steps. All you need are a few basic ingredients to make this cake!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 12 slices
    Calories 303kcal
    Author John Kanell

    Equipment

    • 9x5 inch loaf pan

    Ingredients

    • 4 eggs
    • 1 cup unsalted butter (226g) room temperature
    • 1 cup sugar (200g)
    • 1½ cup all-purpose flour (180g)
    • ½ cup sour cream (120mL)
    • 1 teaspoon salt
    • 2 tablespoon vanilla
    • ½ teaspoon 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

    • 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.

    Nutrition

    Serving: 1slice | Calories: 303kcal | Carbohydrates: 29g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 225mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Veggie Burger
    Pancake Recipe »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    10040 shares