The Best Classic Pound Cake Recipe
This classic pound cake recipe results in a deliciously dense, moist, and buttery cake with a delightful vanilla aroma, perfect for any occasion.
Servings: 10 slices
Equipment
- 9x5 inch baking tin
- medium bowl
- stand mixer
- whisk attachment
- spatula
- skewer
- cooling rack
Ingredients
Pound Cake Ingredients
- 4 eggs
- 1 cup (226g) unsalted butter room temperature
- 1 cup (200g) sugar
- 1½ cup (180g) all-purpose flour
- ½ cup (120mL) sour cream
- 1 teaspoon salt
- 2 tablespoon vanilla
- ½ teaspoon baking powder
Instructions
Instructions
- Preheat the oven to 350F and prepare a 9x5 inch baking tin by buttering and flouring it.
- In a medium bowl, whisk together the flour, salt, and baking powder, then set the mixture aside.
- Using a stand mixer fitted with a whisk attachment, cream the butter, then add sugar and mix until light and fluffy, scraping down the bowl as needed.
- Incorporate the eggs one at a time on medium speed, scraping the bowl and beating until fully mixed.
- Add the sour cream and vanilla, mixing until just combined and scraping down the bowl.
- Gently mix in the flour mixture until just combined, scraping the bowl and using a spatula to ensure no dry spots remain.
- Pour the batter into the prepared tin, smooth the top, and bake at 350F for about 40 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for about 10 minutes, then transfer it to a cooling rack to cool completely.
Notes
Ensure all cold ingredients, especially butter and eggs, are at room temperature for a smooth, well-emulsified batter. Avoid overmixing the batter once the flour is added to keep the cake tender and moist.