This deliciously easy pound cake is simply irresistible. It is moist, buttery, and will melt in your mouth!
Pound cake is an elegant classic that can be dressed up in so many ways. Paired with fresh fruit or a drizzle of something sweet, this rich loaf to ascends to an entirely new level. Be sure to try Strawberry Pound Cake, Lemon Pound Cake, and Cream Cheese Pound Cake.
the best homemade pound cake
This pound cake is soft, buttery, and perfectly dense. It’s a simple recipe that is always a winner! It can double as a make-ahead breakfast or a super easy dessert. I mean how good would this be for french toast?! Wowza!
Top this melt-in-your-mouth morsel with some fresh seasonal fruit, or even a drizzle of chocolate or caramel. You could even add some fresh whipped cream. Now we’re talking!
Why is it called pound cake? Though most popularly called a pound cake it is also known as a 4 quarter cake. The reason being is that the 4 main ingredients all call for 1 lb each. The best way to measure the amount is with a kitchen scale, however here are the approximate amounts that equal 1 lb.
- Flour: 3 ¼ cup
- Sugar: 2 cups
- Butter: 2 cups
- Eggs: large eggs are about 2 oz each. So 8-9 large eggs equal 1lb
How to Make Pound Cake
PREP. Preheat the oven to 350. Line a loaf pan with parchment and spray with cooking spray.
MIX BATTER. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth. Add the baking powder, salt, and flour, and mix until just combined. Add the sour cream, and mix until smooth.
BAKE & COOL. Spread the batter evenly in the prepared pan. Bake 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean. Let cool 10-15 minutes, then remove to a cooling rack to cool completely.
(Tip: If you find that the top is browning too quickly then place a piece of tented tin foil over the top.)
SERVE. To serve, cut into slices and serve with whipped cream and berries, if desired.
Pound cake doesn’t mean you have to have a heavy cake! To help create a light airy cake you can:
- Beat the butter and sugar until fluffy
- Separate the egg whites and yolks. Add yolks to the main bowl and mix all the ingredients. In a separate bowl whisk the egg whites until stiff peaks form. Add to the main bowl last and fold the whites in.
Different Bake Times
Bake time: Cook times when baking can vary depending on pan size, altitude, oven, and even weather. Follow the recipe bake time suggestion, but you’ll know when the cake is done when it springs back when pressed and an inserted skewer comes out clean.
Suggested bake time for other pan sizes:
- 5×9 pan: 350F for 50-60 min
- Mini loaf pan: 350F for 20-25 minutes
- Bundt 350F for 75-90 min
- Mini Bundt pan: 350F for 20-25 minutes
- Cupcake: 350F for 18-20 min
- Mini cupcakes: 350F for 11-12 minutes
Flavors, Storing + More recipes
Want to change up the flavor? Here are a few ways to do that…
- Add a topping of berries and cream, chocolate or caramel drizzle, or a delicious glaze.
- Add a flavoring extract such as vanilla, almond, coconut, lemon. Some extracts are more potent than others. I’d start with 1 tsp then add more if needed.
- Add chocolate chips, nuts, or sprinkles to the batter.
- Pound cake matures with time so you may find you like it better the day after baking.
Storage: Be sure the cake has completely cooled before storing it. Store it in an airtight container for 3-5 days. To freeze it, wrap in plastic wrap then again with foil. Label and freezer for up to 6 months.
If you like this cake recipe, you should also try:
- Strawberry Pound Cake
- Lemon Pound Cake
- Cream Cheese Pound Cake
- Snicker Doodle Pound Cake A La Mode
- Pound Cake French Toast
For More Baked Goodies, try:
Pound Cake Recipe
Ingredients
Instructions
- Preheat the oven to 350. Line a loaf pan with parchment and spray with cooking spray.
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth. Add the baking powder, salt, and flour, and mix until just combined. Add the sour cream, and mix until smooth. Spread the batter evenly in the prepared pan.
- Bake 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean. Let cool 10-15 minutes, then remove to a cooling rack to cool completely.
- To serve, cut into slices and serve with whipped cream and berries, if desired.
This is the softest pound cake! This is great alone or would be perfect with so many toppings!
This is my go to cake for strawberry shortcake. So buttery and yummy!
SO SO good! I love a classic pound cake. This hits the spot with some fresh fruit and a scoop of ice cream. Thanks!
My kids barely gave me a chance to have a slice of this! We absolutely loved it!
This cake was just as you described and totally easy!
Yummy cake! I appreciate you adding all the different sizes you can bake this into.
I am a newbie at baking and this recipe was the BEST! It is one of the most moist pound cake recipes that I have made and this is my 4th. This is a keeper. THANK YOU!!
Awe, thank you! I love hearing that you like it that much! 🙂
I made your recipe of the pound cake and it came out GUeey in the middle. What did I do wrong.
It might be the size of pan you are using. Cook times when baking can vary depending on pan size, altitude, oven, and even weather. You’ll know when the cake is done when it springs back when pressed and an inserted skewer comes out clean.
Here are some suggested bake times for other pan sizes:
5×9 pan: 350F for 50-60 min
Mini loaf pan: 350F for 20-25 minutes
Bundt 350F for 75-90 min
Mini Bundt pan: 350F for 20-25 minutes
Cupcake: 350F for 18-20 min
Mini cupcakes: 350F for 11-12 minutes
Hope this helps!
Fantastic little pound cake. Made this cake for Easter to use as a base for strawberry shortcake. Added the zest of a large orange. It was the perfect sweetness and consistency. Plan to make a few more to store in the freezer. Love the size, so nice to pull out for a quick dessert.
So glad you enjoyed it so much! Thanks for sharing!
I am so impressed with this recipe very simple nothing complicated and without a doubt hands down best pound cake made it last night amazing it’s very moist has taste and isn’t complicated to make
Thank you! I’m so glad to hear you love the recipe!!
I don’t know what I did wrong, I went exactly by the recipe and it turned out too hard and dry. I used the dark loaf pan at 350 degrees. I don’t know if I should have used 325 degree. This is second time I have made a pound cake and it turned out bad. I know I used a different pan several years and it turned out perfect but was a light colored pan and also a different stove.
Sorry to hear you have had troubles with your pound cakes. So cook times when baking can vary depending on pan size, altitude, oven, and even weather. So yes, my guess is that the cake was probably over-baked. You can certainly play around with baking time and temperature. You’ll know the cake is done when it springs back when pressed and an inserted skewer comes out clean.