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Classic Pound Cake Recipe

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4.2 from 13 reviews

This Classic Pound Cake Recipe delivers a rich, buttery, and moist cake with a tender crumb, perfect for any occasion. Made with simple ingredients like butter, sugar, eggs, vanilla, sour cream, and flour, this traditional pound cake is easy to prepare and yields a delicious dessert that pairs wonderfully with tea or fresh fruit.

Ingredients

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • ½ cup sour cream
  • 1 cup all-purpose flour

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to prevent sticking, then set it aside.
  2. Cream butter: Place the unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter on medium speed until smooth and creamy.
  3. Add sugar: Add the sugar to the creamed butter and continue to beat on medium speed for about 5 minutes until the mixture becomes light and fluffy. Pause once to scrape down the sides of the bowl with a spatula to ensure even mixing.
  4. Incorporate eggs: Reduce the mixer speed to low and add the eggs one at a time, fully mixing each egg before adding the next to maintain the batter's texture.
  5. Add vanilla and sour cream: Once all eggs are incorporated, add the vanilla extract and sour cream. Beat on medium speed for about 2 minutes to combine thoroughly.
  6. Add flour: Lower the speed again to low and gradually add the flour. Mix just until the flour is combined. Scrape down the bowl sides, then beat on medium speed for 30 seconds to incorporate.
  7. Bake the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes until the center is set and a toothpick inserted comes out with a few moist crumbs.
  8. Cool and serve: Let the pound cake cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and serving.

Notes

  • Make sure the butter is at room temperature for easier creaming and a better texture.
  • Do not overmix the flour to avoid a dense cake.
  • Check the cake at around 45 minutes to avoid overbaking.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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