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The Best Pound Cake
nibbleboard.com/recipes/pound-cake-recipe
Ingredients
Ingredients
- 1½ cups all-purpose flour (180g)
- 0.5 tsp Salt
- 0.5 tsp Baking Powder
- ½ cup unsalted butter (113g)
- 1½ cups granulated sugar (300g)
- 4 large eggs, room temperature
- ½ cup sour cream (120g)
- 2 tsp Vanilla Extract
For Serving
- 1 cup fresh strawberries, halved (optional)
- ½ cup fresh blueberries (optional)
- 1 cup heavy cream, whipped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Generously butter and flour a 9x5-inch loaf pan, tapping out the excess flour.
- Whisk together the flour, salt, and baking powder in a medium bowl and set aside.
- Beat the butter in a stand mixer fitted with the whisk attachment on medium speed until creamy and smooth, about 2 minutes.
- Add the sugar and beat on medium speed for another 2 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs one at a time on medium-low speed, mixing until each is fully incorporated before adding the next. Scrape down the bowl after the last egg.
- Add the sour cream and vanilla extract. Mix on low speed until just combined. Scrape the bowl down.
- Add the flour mixture all at once and mix on low speed until just combined — no more than 15 seconds. Use a spatula to fold in any remaining pockets of flour.
- Transfer the batter to the prepared loaf pan and smooth the top into an even layer with a spatula.
- Bake for 38-45 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then carefully invert onto a wire rack and let cool completely before slicing.
Nutrition per Serving
347Calories
5gProtein
41gCarbs
19gFat
Chef Tips
- Room temperature ingredients are non-negotiable here. Cold butter and eggs won't emulsify properly and you'll end up with a dense, heavy cake. I set everything out at least an hour before I start.
- Don't overmix once the flour goes in — 15 seconds on low is plenty. Overworking develops gluten and turns your tender pound cake into a tough bread. I've learned this the hard way.
- If you want a bakery-style dome crack on top, run a thin line of softened butter down the center of the batter before baking. The butter melts and creates a weak point where the cake splits beautifully.
- You can swap the sour cream for full-fat Greek yogurt in a pinch — the tang is slightly different but the texture stays just as moist.
- This cake actually tastes better the next day. I wrap it tightly in plastic wrap and the crumb gets even more tender overnight.
Storage
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. Refrigerate for up to a week.