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Our easy pound cake recipe is a dense, buttery dream with a caramelized crust. It’s melt-in-your-mouth texture is one you’ll want on repeat.

A loaf of easy pound cake recipe cut into slices.

Homemade Pound Cake to Love

A classic pound cake or 4 quarter cake calls for a pound of flour, a pound of sugar, a pound of eggs, and a pound of butter.

Our easy pound cake recipe includes sour cream but is pretty close to using equally balanced main ingredients. It’s soft, buttery, and perfectly dense.

While it’s shaped like a loaf of bread it’s more like a cake, but it’s ideal for sharing with family and friends, spreading happiness and delight with every slice.

We love it because:

Pound cake batter in a mixing bowl.

Ingredients

  • ยฝ cup butter softened
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ยฝ teaspoon baking powder
  • ยผ teaspoon salt
  • 1ยฝ cups all-purpose flour or use cake flour. Cake flour is a bit lighter and helps yield a more tender crumb
  • ยฝ cup sour cream

How to Make Easy Pound Cake Recipe

  1. PREP. Preheat the oven to 350ยฐF. Line a 5×9 loaf pan with parchment paper and spray with cooking spray.
  2. BATTER. In a large bowl or the bowl of a stand mixer, beat ยฝ cup butter and 1 cup sugar until light and fluffy. Add 3 eggs and 2 teaspoons vanilla and beat until smooth.
    • Mix in ยฝ teaspoon baking powder, ยผ teaspoon salt, and 1ยฝ cups flour until just combined. Add ยฝ cup sour cream, and, mix until smooth. Spread the batter evenly in the prepared pan.
  3. BAKE. Bake for 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean. If the top is browning too quickly, place a piece of tented tin foil over the top.
  4. SERVE. Cool 10-15 minutes, then remove to a cooling rack to cool completely. Cut into slices and serve with whipped cream and berries if desired.
Slice of pound cake on plate with whipped cream and sliced strawberry.
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4.89 from 18 votes

Easy Pound Cake Recipe

By: Lil’ Luna
This deliciously easy pound cake recipe is simply irresistible. It is moist, buttery, and will melt in your mouth!
Servings: 12
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes

Ingredients 

Instructions 

  • Preheat the oven to 350ยฐF. Line a loaf pan with parchment and spray with cooking spray.
  • In a large bowl or the bowl of a stand mixer, beat 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.

Video

Notes

Top with favorites. Add a topping of seasonal fruit, fresh berries and Whipped Cream, Chocolate Syrup, Caramel Sauce drizzle, or a delicious glaze.
STORE. Store cooled poundcake in an airtight container for 3-5 days.
FREEZE. Wrap this pound cake recipe in plastic wrap then again with aluminum foil. Label and freeze for up to 6 months.ย 

Nutrition

Calories: 225kcal, Carbohydrates: 29g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 66mg, Sodium: 140mg, Potassium: 62mg, Fiber: 1g, Sugar: 17g, Vitamin A: 355IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

  • 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. 
  • Cook times can vary. The cake is done when it springs back when pressed and an inserted skewer comes out clean. 
  • You may have added too much flour or overbaked the cake.
  • Many quick bread recipes and cakes can form a crack on top. This is due to a top crust forming before the middle of the cake has finished expanding. As the center continues to rise, a crack forms on top.
  • A dark pan will cook more quickly than a light metal pan.
    • mini loaf pan: 350ยฐF for 20-25 minutes
    • cupcake: 350ยฐF for 18-22 minutes
    • mini cupcakes: 350ยฐF for 12-18 minutes
  • Store cooled pound cake in an airtight container for 3-5 days.
  • Wrap in plastic wrap and again with aluminum foil. Label and freeze for up to 6 months. 

For More Recipes:

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.89 from 18 votes (6 ratings without comment)

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Recipe Rating




19 Comments

  1. Cmt1 says:

    5 stars
    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

    1. Lil'Luna Team says:

      Thank you! I’m so glad to hear you love the recipe!!

  2. Laura Migliore says:

    5 stars
    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.

    1. LilLunaTeam says:

      So glad you enjoyed it so much! Thanks for sharing!

  3. Mary Hendrien says:

    I made your recipe of the pound cake and it came out GUeey in the middle. What did I do wrong.

    1. LilLunaTeam says:

      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. Youโ€™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:

      5ร—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!

  4. ELLA says:

    5 stars
    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!!

    1. LilLunaTeam says:

      Awe, thank you! I love hearing that you like it that much! ๐Ÿ™‚

  5. Kristina says:

    5 stars
    Yummy cake! I appreciate you adding all the different sizes you can bake this into.

  6. Laura Reese says:

    5 stars
    This cake was just as you described and totally easy!

  7. Jen says:

    5 stars
    My kids barely gave me a chance to have a slice of this! We absolutely loved it!

  8. Lisalia says:

    5 stars
    SO SO good! I love a classic pound cake. This hits the spot with some fresh fruit and a scoop of ice cream. Thanks!

  9. Olivia says:

    5 stars
    This is my go to cake for strawberry shortcake. So buttery and yummy!

  10. Joy says:

    5 stars
    This is the softest pound cake! This is great alone or would be perfect with so many toppings!