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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
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.
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!
Your unfrosted pound cake will last for 2 to 3 days at room temperature or up to a week when covered in the refrigerator.
Cooking spray
(240 g.) all-purpose flour
baking powder
kosher salt
(2 sticks) unsalted butter, softened
(200 g.) granulated sugar
large eggs, room temperature
pure vanilla extract
almond extract
(170 g.) sour cream, room temperature
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