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
- 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.