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This easy pound cake recipe 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. Pair this easy pound cake recipe with fresh fruit or a drizzle of something sweet. Be sure to try Strawberry Pound Cake and Lemon Pound Cake.
the Best Homemade Pound Cake
This easy pound cake recipe 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 cake 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!
Though most popularly called a pound cake, it is also known as a 4 quarter cake. The reason is that a classic pound cake calls for each of the 4 main ingredients (flour, sugar, eggs, and butter) to be 1 pound each. My recipe adds sour cream in place of some of the butter but is pretty close to using equally balanced main ingredients.
Quick Prep!
This recipe for pound cake is so simple! Just mix and bake and you have a tender loaf perfect for sharing.
PREP. Preheat the oven to 350°F. Line a loaf pan with parchment paper 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. 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 or with a few moist crumbs.
SERVE. 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.
(Tip: If you find that the top is browning too quickly then place a piece of tented tin foil over the top.)
Recipe Tips
Pound cake doesn’t mean you have to have a heavy cake!
To help create a light airy cake:
- 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.
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.
Varying pan sizes. Keep in mind a dark pan will cook more quickly than a light metal pan.
- 5×9 pan: 350°F for 50-60 minutes
- Mini loaf pan: 350°F for 20-25 minutes
- Bundt cake pan: 350°F for 75-90 minutes
- Mini Bundt pan: 350°F for 20-25 minutes
- Cupcake: 350°F for 18-20 minutes
- Mini cupcakes: 350°F for 11-12 minutes
Variations
To change up the flavors, try these simple suggestions:
- Add a topping of berries and cream, Chocolate or Caramel drizzle, or a delicious glaze.
- Add a flavoring extract such as vanilla, coconut, or almond extract. Some extracts are more potent than others. I’d start with 1 teaspoon then add more if needed. You can also lemon juice or lemon zest.
- Add chocolate chips, nuts, or sprinkles to the batter.
Storing Info
STORE. Be sure the pound cake loaf has completely cooled before storing it. Store it in an airtight container for 3-5 days.
FREEZE. Wrap this easy pound cake in plastic wrap then again with foil. Label and freeze for up to 6 months.
Pound cake matures with time so you may find you like it better the day after baking.
If you like this cake recipe, you should also try:
Recipe FAQ
Though pound cake has a more dense texture by design it should not be dry. You may have added too much flour or overbaked the cake.
I used all-purpose flour, but you can also use cake flour if you have it on hand. Cake flour is a bit lighter and helps yield a more tender crumb.
Many quick breads 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.
For More Baked Goods, Try:
Easy Pound Cake Recipe
Ingredients
- ½ cup butter softened
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup sour cream
Instructions
- Preheat the oven to 350°F. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
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 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!
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! 🙂
Yummy cake! I appreciate you adding all the different sizes you can bake this into.
This cake was just as you described and totally easy!
My kids barely gave me a chance to have a slice of this! We absolutely loved it!
SO SO good! I love a classic pound cake. This hits the spot with some fresh fruit and a scoop of ice cream. Thanks!
This is my go to cake for strawberry shortcake. So buttery and yummy!
This is the softest pound cake! This is great alone or would be perfect with so many toppings!