Welcome to a world of simple baking bliss! If you’re looking for a dessert that’s both elegant and incredibly easy to make, this pound cake recipe is your perfect match. It promises a rich, moist, and buttery texture with every single slice. Forget complicated steps; we’ll guide you through creating a bakery-quality classic pound cake right in your own kitchen. Let’s get baking!

Why You’ll Love This Pound Cake Recipe

This classic pound cake isn’t just a dessert; it’s a delightful experience waiting to happen.

Irresistibly Moist and Dense Texture: Each bite delivers that signature, melt-in-your-mouth richness you expect from a perfect pound cake.
Versatile for Any Occasion: Whether it’s a family dinner or a fancy brunch, this pound cake adapts beautifully.
Subtle Vanilla Perfection: The vanilla extract provides a comforting, aromatic flavor that’s never overpowering.
Crisp, Golden Crust: Enjoy the delightful contrast between the tender interior and the lightly caramelized exterior.
Beginner-Friendly Baking: Our clear, step-by-step instructions make this a foolproof recipe for new bakers.

Ingredients

Gather your simple ingredients to create this delicious classic pound cake. Quality ingredients make all the difference!

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 extract
½ teaspoon baking powder

Notes & Substitutions

Using the right ingredients and understanding their roles ensures the best classic pound cake. All-purpose flour provides the perfect structure. As many baking experts confirm, room temperature ingredients in baking lead to a smoother batter and better emulsification. Using room temperature unsalted butter is crucial for a smooth, creamy batter that incorporates air effectively. Sugar sweetens the cake and contributes to its tender crumb and golden crust; avoid decreasing it. Eggs add richness, moisture, and help with the cake’s rise. Baking powder gives a slight lift, resulting in a lighter-textured pound cake. Sour cream is a secret weapon for incredible moisture and a subtle tang. Finally, pure vanilla extract enhances the overall flavor beautifully.

Equipment

You won’t need a lot of fancy tools to bake this amazing pound cake. Just a few kitchen essentials will do the trick.

9×5 inch loaf pan
Stand mixer (or a hand mixer)
Mixing bowls (medium and large)
Wire cooling rack
Rubber spatula
Measuring cups and spoons
Wooden skewer or toothpick

How to Make Classic Pound Cake (Step-by-Step Instructions)

Follow these easy steps to bake a perfectly moist and flavorful pound cake.

Prepare Your Pan and Oven: Preheat your oven to 350°F (175°C). Generously butter and flour a 9×5 inch loaf tin. Make sure the entire surface is coated, tapping out any excess flour. This prevents your beautiful pound cake from sticking.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking powder. Whisking ensures these ingredients are evenly distributed, helping your cake rise uniformly. Set this bowl aside for now.
Cream Butter and Sugar: In the bowl of your stand mixer fitted with a whisk attachment (or using a hand mixer), cream the room temperature unsalted butter on medium speed until it’s light and smooth. Gradually add the sugar and continue to beat until the mixture becomes very light, pale, and fluffy, which takes about 3-5 minutes. Scrape down the sides of the bowl with a spatula and beat for a few more seconds to ensure everything is fully combined.
Add Eggs Gradually: Incorporate the eggs one at a time, mixing at medium speed after each addition until just combined. Scrape down the bowl after adding all the eggs and beat until fully incorporated and the mixture looks smooth. Don’t rush this step; it helps create a stable emulsion for your pound cake.
Mix in Wet Ingredients: Add the sour cream and vanilla extract to the butter and egg mixture. Mix on low speed until they are just incorporated. Be careful not to overmix at this stage. Scrape down the bowl one last time to ensure all ingredients are evenly blended.
Gently Fold in Flour Mixture: Add the dry flour mixture to the wet ingredients in three additions, mixing on the lowest speed until just combined after each addition. The key is to mix until no streaks of flour remain, but avoid overmixing. Overmixing can lead to a tough pound cake. Scrape down the bowl and use your spatula to gently fold in any remaining pockets of flour or butter by hand, ensuring a smooth, uniform batter.
Transfer and Bake: Transfer the luscious pound cake batter into your prepared loaf tin. Give the pan a gentle shake and a quick smooth with your spatula to even out the batter’s surface. Bake in the preheated oven for about 40 minutes, or until the center is set. A wooden skewer or toothpick inserted into the center of the cake should come out clean when it’s done.
Cooling Process: Once baked, let your classic pound cake cool in the tin for about 10 minutes. This allows the cake to firm up slightly before you move it. Carefully invert the cake onto a wire cooling rack and allow it to cool completely before slicing and serving.

Pro Tips for the Best Pound Cake

Achieving a perfect pound cake is easy with these simple tips.

Accurate Measurement: Always measure ingredients precisely using kitchen scales for flour and sugar.
Avoid Overmixing: Mix just until ingredients are combined. Overmixing develops gluten, leading to a tough cake.
Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature. This allows them to emulsify better, creating a smoother batter and a more uniform pound cake.
Line Your Pan: For extra insurance against sticking, line the bottom of your loaf pan with parchment paper after buttering and flouring.
Test for Doneness: A wooden skewer inserted into the center should come out clean, without wet batter.
Maintain Oven Temperature: Avoid opening the oven door frequently, especially during the first 30 minutes, to ensure even baking.

Troubleshooting Common Pound Cake Issues

Even experienced bakers run into issues. Here’s how to fix them for your next delicious pound cake:

Gummy Streaks: This often results from over-creaming butter and sugar, or overmixing the flour. Ensure you mix just until combined.
Dry Pound Cake: Check your oven temperature, as baking too long or at too high a temperature can dry it out. Ensure ingredients are accurately measured.
Uneven Baking: Rotate your pan halfway through baking, and ensure your oven rack is in the middle position.

Serving, Storage & Variations

Your freshly baked pound cake is a treat on its own, but it’s also incredibly versatile.

Serving Suggestions

Enjoy your pound cake with a variety of delightful additions.

Serve slices with fresh berries and a dollop of whipped cream.
Drizzle with a simple citrus glaze or dust with powdered sugar.
It pairs wonderfully with a hot cup of coffee or a comforting tea.

Storage Instructions

Keep your pound cake fresh for longer with proper storage.

Store cooled pound cake in an airtight container at room temperature for up to 3 days.
For extended freshness, refrigerate in an airtight container for up to 5 days.
Pound cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature.

Recipe Variations

Get creative and customize your classic pound cake!

Flavor Extracts: Substitute or add almond extract for a nutty twist, or lemon extract for brightness.
Citrus Zest: Fold in 1-2 tablespoons of lemon, orange, or lime zest for a fragrant, zesty pound cake.
Add-ins: Gently fold in ½ cup of chocolate chips, chopped nuts, or dried cranberries before baking.
Bundt Pan: This recipe can be scaled up by 1.5 times to fit a standard 10-12 cup Bundt pan. Bake time will increase to 60-70 minutes.

Pound Cake Nutrition Information

This homemade pound cake offers a satisfying treat. Each serving provides energy, carbohydrates, and some fats, making it a delicious indulgence. Remember that homemade treats are best enjoyed in moderation as part of a balanced diet.

Component	Amount (per serving)
Calories	350 kcal
Total Fat	20g
Saturated Fat	12g
Cholesterol	120mg
Sodium	210mg
Total Carbs	38g
Dietary Fiber	0.5g
Total Sugars	24g
Protein	5g

Nutrition information is an estimate based on ingredients used and calculated for 12 servings.

Frequently Asked Questions About Pound Cake

What makes a pound cake dense?: The traditional recipe uses a high ratio of butter, sugar, flour, and eggs, contributing to its signature dense, yet tender crumb. Minimal leavening also ensures this classic texture.
Why is it called pound cake?: Historically, the original recipe for this beloved dessert called for a pound of each of the main ingredients, giving the cake its distinctive name.
How can I tell if my pound cake is done?: Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean with no wet batter, your pound cake is ready. The top should also be golden brown and spring back slightly when gently pressed.
Can I make this pound cake in a Bundt pan?: Yes, you can! This recipe might need to be increased by 1.5 times to fill a standard 10-12 cup Bundt pan, and the baking time will be longer, typically 60-70 minutes.
What is the secret to a moist pound cake?: Using room temperature ingredients, not overmixing the batter, and adding sour cream are key for a wonderfully moist pound cake. Ensure you don’t overbake it, which can dry it out.
How do I store leftover pound cake?: Store cooled leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. This keeps it fresh and delicious.
Can pound cake be frozen?: Absolutely! Wrap slices or the entire cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before enjoying.

Conclusion

Baking this classic pound cake is a rewarding experience, offering a slice of homemade perfection that’s surprisingly simple to achieve. With its rich, buttery flavor and wonderfully moist texture, it’s sure to become a cherished recipe in your collection. So go ahead, gather your ingredients, follow our easy steps, and enjoy the delicious aroma that fills your kitchen. Happy baking, from Sweet Emily!

Beautifully baked and sliced pound cake on a white plate, showing its dense, golden crust and moist, pale yellow interior.

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