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The Best Pound Cake Recipe

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4 from 9 reviews

This classic pound cake recipe delivers a moist, tender, and buttery loaf perfect for any occasion. Made with simple ingredients like cake flour, sugar, butter, eggs, sour cream, and vanilla extract, it bakes to a golden perfection with a fine crumb and rich vanilla flavor. Ideal for serving plain, with fresh fruits, or a dusting of powdered sugar.

Ingredients

Dry Ingredients

  • 2 cups (260g) cake flour (spooned & leveled, can substitute all-purpose flour)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt

Wet Ingredients

  • 1 1/4 cups (250g) granulated sugar
  • 1 cup (226g) unsalted butter, room temperature
  • 3 large eggs
  • 1 egg white
  • 1/2 cup (120g) sour cream, room temperature
  • 1 tablespoon (15g) vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 335°F (170°C) and position the rack at the middle level. Grease a 9x5-inch loaf pan thoroughly and dust it with flour to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, and fine sea salt until well combined to ensure even distribution.
  3. Cream Butter and Sugar: In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar together until the mixture is smooth and creamy.
  4. Add Eggs: Add the eggs and the additional egg white one at a time into the butter-sugar mixture, beating well after each addition until fully incorporated.
  5. Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until the batter is smooth and homogenous, enhancing moisture and flavor.
  6. Combine Flour Mixture: Add the dry flour mixture to the wet ingredients and gently mix for about 30 seconds or until just combined. Scrape the sides of the bowl as needed. Be careful not to overmix to keep the cake tender.
  7. Pour Batter and Bake: Pour the cake batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 60 minutes or until a long toothpick or thin knife inserted into the center comes out clean, indicating the cake is fully baked.
  8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy plain or with your favorite toppings.

Notes

  • Room temperature ingredients help the batter mix more evenly and create a smoother texture.
  • Do not overmix the batter after adding flour to avoid a dense cake.
  • If you don't have cake flour, you can substitute with all-purpose flour for a slightly different texture.
  • Using a toothpick to check doneness ensures the cake is baked perfectly without dryness.
  • Cool the cake completely before slicing to get clean slices.

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