Pound Cake
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5.0
6,828 reviews
Excellent
Pound Cake
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Moist, buttery, and rich, this Pound Cake recipe comes together quickly and easily in a few simple steps. All you need are a few basic ingredients to make this cake!
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4,096 people saved thisIngredients
- 4 eggs
- 1 cup unsalted butter (226g) room temperature
- 1 cup sugar (200g)
- 1½ cup all-purpose flour (180g)
- ½ cup sour cream (120mL)
- 1 teaspoon salt
- 2 tablespoon vanilla
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.
- In a medium bowl whisk together the flour, salt, and baking powder then set aside.
- In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
- Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
- Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
- Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
- Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Notes
- Should you line the pan? Up to you! You can simply grease and flour your loaf pan or line the pan with a parchment paper sling for easy removal. Both ways will back up great. If you are using a nonstick pan, I find the parchment isn’t really necessary.
- Use a long wooden skewer to check for doneness as the pound cake is so thick and dense that a toothpick will not get the job done. The cake will continue to bake while it cools, so be careful not to overbake it. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer.
- Avoid overmixing the cake batter, as it’ll lead to a tough and rubbery cake.
- Measure your ingredients accurately. I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- Use room temperature eggs. If you forgot to set out your eggs, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes. Room temperature eggs mix much more effortlessly into the batter.
- Do not adjust the oven temperature. While you may be tempted to speed up the baking with a higher oven temp, you do not want the cake’s exterior to burn before the middle bakes through.
Nutrition Information
Show Details
Serving
1slice
Calories
303kcal
(15%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
100mg
(33%)
Sodium
225mg
(9%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
612IU
(12%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 303kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 100mg | 33% |
| Sodium | 225mg | 9% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6,828 reviews
Excellent
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