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Classic Pound Cake Recipe

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This classic Pound Cake recipe delivers a rich, moist, and buttery dessert that’s perfect for any occasion. Made with simple pantry staples and featuring a tender crumb enhanced by sour cream and vanilla, this cake is easy to prepare and bakes into a beautifully golden loaf with a soft interior. Ideal for serving plain, dusted with powdered sugar, or paired with fresh berries and whipped cream.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour (180g)
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Wet Ingredients

  • ½ cup unsalted butter, room temperature (113g)
  • 1½ cups granulated sugar (300g)
  • 4 large eggs, room temperature
  • ½ cup sour cream, room temperature (120g)
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan thoroughly to ensure easy removal of the cake after baking. For a taller loaf, use an 8½x4½-inch pan instead.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder until well combined. Set this mixture aside for later.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a whisk attachment, beat the unsalted butter on medium speed for about 2 minutes until it becomes creamy. Gradually add the granulated sugar and continue beating for an additional 2 minutes. Scrape down the sides of the bowl to incorporate all ingredients evenly and beat briefly again.
  4. Add Eggs: Reduce mixer speed to medium-low and add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape the bowl down as necessary to maintain an even mixture.
  5. Incorporate Sour Cream and Vanilla: Add the sour cream and vanilla extract to the batter. Mix until these are fully incorporated, scraping down the bowl once more to ensure even mixing.
  6. Add Flour Mixture: With the mixer on low speed, gradually add the whisked dry ingredients to the wet mixture. Mix just until combined to avoid overmixing, scraping down the bowl and folding with a spatula to blend in any remaining pockets of flour or butter.
  7. Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and spread it evenly. For a traditional bakery-style dome and crack on top, see the notes below about adding butter on top. Bake in the preheated oven for about 65 minutes or until the center is set and a skewer inserted in the middle comes out clean.
  8. Cool the Cake: Let the pound cake cool in the pan for approximately 10 minutes before removing it and transferring to a wire rack to cool completely. This prevents the cake from breaking apart when warm.

Notes

  • For a bakery-style pound cake top with a characteristic dome and crack, spread a thin layer of butter on the surface of the batter before baking.
  • Ensure all refrigerated ingredients are at room temperature to promote even mixing and a better cake texture.
  • Use a skewer or toothpick to check doneness; it should come out with just a few moist crumbs, but no wet batter.
  • To store, wrap the cooled cake tightly and keep at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake freezes well; wrap tightly and freeze for up to 3 months.

Find it online: https://lauracooks.com/classic-pound-cake-recipe/