This timeless, buttery-rich pound cake is dense yet tender, with a fine crumb and a delicate vanilla flavor. Perfect plain, with fresh berries, or lightly toasted—it’s a versatile dessert that never goes out of style.
Ingredients
· 1½ cups (340g) unsalted butter, softened to room temperature
· 2¾ cups (550g) granulated sugar
· 6 large eggs, room temperature
· 3 cups (375g) all-purpose flour, sifted
· ½ tsp baking powder
· ¼ tsp salt
· 1 cup (240ml) sour cream or whole milk (sour cream recommended for extra moisture)
· 1 tbsp pure vanilla extract (or 2 tsp vanilla + 1 tsp almond extract for variation)
Optional Glaze:
· 1 cup powdered sugar, sifted
· 2–3 tbsp milk or lemon juice
· ½ tsp vanilla extract
Instructions
Step 1: Preheat & Prepare Pan
- Preheat oven to 325°F (165°C).
- Grease and flour a 10-inch tube pan or bundt pan, or line a 9×5-inch loaf pan with parchment paper (for a taller, narrower loaf).
Step 2: Cream Butter & Sugar
- In a large mixing bowl or stand mixer, beat softened butter on medium speed until creamy, about 1–2 minutes.
- Gradually add sugar, beating on medium-high for 5–7 minutes until very light and fluffy. Scrape down bowl as needed.
Step 3: Add Eggs
- Add eggs one at a time, beating well after each addition until fully incorporated.
Step 4: Combine Dry & Wet Ingredients
- In a separate bowl, whisk together sifted flour, baking powder, and salt.
- In another small bowl, mix sour cream (or milk) and vanilla.
- With mixer on low, alternately add flour mixture and sour cream mixture to the butter mixture, beginning and ending with flour. Mix just until combined—do not overmix.
Step 5: Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes (tube/ bundt pan) or about 1 hour 20 minutes (loaf pan), until a toothpick inserted into the center comes out clean.
- If top browns too quickly, tent loosely with foil during the last 30 minutes.
Step 6: Cool & Glaze (Optional)
- Let cake cool in pan on a wire rack for 20 minutes before turning out.
- Cool completely before glazing.
- For glaze: Whisk powdered sugar, milk or lemon juice, and vanilla until smooth. Drizzle over cooled cake.
Tips for Perfect Pound Cake:
· Room temperature ingredients are crucial for proper emulsification and texture.
· Do not overmix after adding flour to avoid a tough cake.
· Low and slow baking ensures even cooking without a hard crust.
· For extra moisture, wrap cooled cake tightly and let rest overnight before slicing.
Variations:
· Lemon Pound Cake: Add zest of 2 lemons to batter; use lemon juice in glaze.
· Chocolate Swirl: Swirl ½ cup chocolate syrup or melted chocolate into batter before baking.
· Brown Sugar Pecan: Substitute 1 cup brown sugar for granulated sugar; fold in 1 cup toasted chopped pecans.
· Marble Pound Cake: Divide batter, mix cocoa powder into one half, then swirl together.
Storage:
· Store wrapped in plastic or in an airtight container at room temperature for up to 5 days.
· Freeze whole or sliced for up to 3 months; wrap tightly in plastic and foil.
Yield: One 10-inch tube cake or loaf
Prep time: 20 minutes
Bake time: 1 hour 15–30 minutes
Cooling time: 2 hours
Rich, buttery, and supremely satisfying—this is the pound cake recipe you’ll return to again and again.