Pound Cake Recipe
This easy, homemade pound cake recipe delivers a moist, buttery classic dessert that feels like a warm hug from the oven.
Ingredients
- 1 cup unsalted butter unsalted butter room temperature (Land O’Lakes or Kerrygold)
- 1 cup granulated sugar granulated sugar sifted to remove lumps
- 4 large eggs large eggs room temperature
- 1 tsp pure vanilla extract pure vanilla extract Madagascar bean variety is lovely
- 2 cups all-purpose flour all-purpose flour spooned into cup and leveled (King Arthur brand recommended)
- 1/2 tsp baking powder baking powder freshly measured for reliable rise
- 1/4 tsp fine salt fine salt balances sweetness
- 2 tbsp sour cream or full-fat Greek yogurt sour cream or full-fat Greek yogurt for extra moisture; skip if you prefer classic
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment. This prevents sticking and makes removal a breeze.
- In a large bowl or stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add sugar and continue beating until pale and fluffy.
- With the mixer on low, add eggs one at a time, then stir in vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding the dry mix and sour cream to the butter-egg mixture in three portions. Pour batter into prepared pan and bake.
- Bake on the center rack for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let the cake cool before slicing.
Notes
Room-temperature eggs beat into the batter more evenly. Fresh baking powder is a must—old powder can leave a flat loaf. For extra flavor, dust with powdered sugar or spread a thin layer of lemon glaze once cooled. Let the cake rest a day wrapped for deeper flavor.
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