Pound Cake

Pound cake is one of the most classic, simple cakes there is, and everyone needs a recipe for one in their baking repertoire. This pound cake is buttery and unfussy, but never boring, perfect for serving as an impressive dessert or decadent brunch. Enjoy it as is or dress it up for special occasions and holidays all year long. Here’s everything you need to know to make it the best it can be, every time.

What People Are Saying:
"When I say this is the best pound cake I've ever had, I'm not kidding. the crust has an almost crispy texture but the inside is so airy but buttery at the same time??? Something seriously magical happened in the oven." - infinitezest

How To Make Pound Cake

INGREDIENTS

• All-Purpose Flour, Unsalted Butter, Granulated Sugar & Eggs: Pound cakes are originally named as a moniker for their simplicity—a pound each of the 4 ingredients: butter, sugar, eggs, and flour. Pound cakes today are still just as dense and rich, but with added elements for modern bakers.
• Baking Powder: In my pound cake a little bit of baking powder helps keep the cake dense while also giving it enough rise that the cake is not too dense.
• Vanilla & Almond Extract: I’m adding both vanilla and almond extract for added depth of flavor, but if you are not a fan of almond flavor, or just want to switch things up, lemon or orange extract would also both be welcome substitutions.
• Sour Cream: Sour cream is one of my favorite baking hacks. It adds moisture and texture without changing the flavor. Here it is key to creating the perfect pound cake crumb.

STEP-BY-STEP INSTRUCTIONS

The first step to our pound cake is prep. Preheat your oven to 350° and grease a loaf pan evenly with cooking spray. Then, in a medium bowl, whisk together the dry ingredients until well combined

Next, in a large bowl, beat together butter and sugar for about 2 minutes until the mixture is light and fluffy. Then, beating to combine between each addition, add in all three eggs, one at a time. Once all of the eggs are beaten in, add in both vanilla and almond extracts.

Then, beating as you do, add in the dry ingredients until nearly combined and just a few dry streaks remain. Add in the sour cream and mix until just combined and no streaks remain. Take care not to overmix, as this can lead to a denser cake.

Once combined, pour the cake batter into the greased loaf pan and smooth out the top for an evenly baked cake.

Place the loaf pan into the oven and bake for 55 to 60 minutes until a cake tester inserted into the center of the loaf comes out clean. Then remove from the oven and transfer to a wire rack to allow to cool completely before removing from the loaf pan.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Measure the ingredients carefully. To keep your pound cake from getting dry, measure your flour properly with either a kitchen scale or by spooning flour into your measuring cup and leveling the top off with a knife. The alternative, just scooping your measuring cup into the flour, often leads to using too much, which can lead to dryness
• Overbaking can also cause it to dry out. Test the center with a toothpick; it shouldn’t look like batter, but you don’t want the toothpick to come out dry either, since that means it’s likely overbaked; instead, look for it to come out with a few moist crumbs.
• For the best results, make sure all of your ingredients are at room temperature. When your ingredients are the same temperature, they will emulsify (that is, mix) together more easily and are less likely to separate, which helps to ensure your pound cake will come out with a perfect texture.

What To Serve With Pound Cake

While this pound cake is good enough to stand alone, it can also be served in so many different ways. The simplest options are to give it a light dusting of confectioners’ sugar, to serve a warm slice with some raspberry jam, or to add a lemon glaze overtop for a bit of sweet tartness, but the sky’s the limit with what flavors you can add here. Some whipped cream and strawberries would be a great take on a strawberry shortcake, a little custard and chocolate sauce could spin it into a Boston creme pound cake, some sugared pecans could make it a pecan pie pound cake…get creative, and have fun with it!

Storage

Your unfrosted pound cake will last for 2 to 3 days at room temperature or up to a week when covered in the refrigerator.