Cakes & Cupcakes
Classic Pound Cake
Buttery, dense, and perfectly tender classic pound cake with a golden crust. Made with simple pantry staples and sour cream for extra moisture.
The Most Buttery, Tender Pound Cake You Will Ever Bake
No fancy techniques, no specialty ingredients — just butter, sugar, eggs, flour, and a little patience. This pound cake is golden-crusted, dense but incredibly tender, and rich with pure butter flavor. The sour cream is the modern secret that takes it from good to outstanding, adding moisture and a subtle tang that keeps every slice perfectly moist for days. I bake this more than any other recipe in my collection.
Baker’s Tips
- Cream the butter and sugar for a full 5 minutes until very pale and fluffy — this step creates the air bubbles that give pound cake its lift, and undercreaming is the most common mistake.
- Every ingredient must be at room temperature. Cold eggs will cause the batter to curdle and bake into a heavy, uneven cake.
- Use the spoon-and-level method for flour, or better yet a kitchen scale. Too much flour is the number one reason pound cakes turn out dry.
- Bake at 325 degrees and do not open the oven door for the first 40 minutes — pound cake is sensitive to temperature fluctuations while the structure sets.
Variations
- Lemon Pound Cake: Add the zest of 2 lemons and substitute lemon extract for vanilla, then drizzle with a lemon glaze.
- Marble Pound Cake: Set aside a third of the batter, fold in 1/4 cup cocoa powder mixed with 2 tablespoons hot water, and swirl into the pan.
- Brown Butter Pound Cake: Brown the butter until nutty and golden, then chill until solid before creaming for a toasty, caramel-like depth.
For a bright citrus twist on this same minimalist approach, try my lemon drizzle cake.
Ingredients
Instructions
- 1
Prepare Your Pan
Preheat your oven to 325°F (165°C). Generously grease a 10-inch bundt pan or a 9x5-inch loaf pan with butter and dust with flour, tapping out the excess. For extra insurance, you can also spray with baking spray that contains flour.
- 2
Cream the Butter and Sugar
In a large bowl using a stand mixer or hand mixer, beat the softened butter and sugar on medium-high speed for a full 5 minutes until very pale, fluffy, and nearly doubled in volume. This step is critical — do not rush it.
- 3
Add the Eggs
Add the eggs one at a time, beating on medium speed for about 30 seconds after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
- 4
Alternate Dry and Wet Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Add one-third of the flour mixture to the batter and mix on low until just incorporated. Add half the sour cream and mix briefly. Repeat, ending with the final third of the flour. Mix until just combined.
- 5
Bake Low and Slow
Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes (bundt) or 60-70 minutes (loaf), until a toothpick inserted in the center comes out clean. The top should be golden brown and the cake should spring back when gently pressed.
- 6
Cool Completely
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. If using a bundt pan, give the pan a gentle tap on the counter if the cake does not release easily. Cool for at least 1 hour before slicing.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 320 calories |
| Total Fat | 17g |
| Saturated Fat | 10g |
| Carbohydrates | 38g |
| Sugar | 24g |
| Protein | 5g |
| Sodium | 180mg |
| Fiber | 0.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why is my pound cake dry?
The most common causes are overbaking and too much flour. Use a kitchen scale for precision, and start checking for doneness 5 minutes before the minimum time. Also, make sure your sour cream is measured accurately — it is the key to moisture.
Can I make pound cake without sour cream?
You can substitute an equal amount of plain Greek yogurt, heavy cream, or buttermilk. Each will give slightly different results, but all will produce a moist cake.
Why did my pound cake sink in the middle?
This usually happens if the oven door is opened too early, if the batter was undermixed, or if the oven temperature is too high. Pound cake needs low, steady heat to rise properly.
Reader Reviews
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