Pound Cake Recipe

A classic pound cake recipe. Slice it and top it with berries and whipped cream. I’ve even grilled it and have topped with a little butter.

This week has been an interesting one. My youngest wore a tu-tu with tights under her clothes to school {unknown to me} she then took off her outer layer and wore just the tutu and tights all day in her kindergarten class…yup! That right! I can just see her now, not having a care in the world, thinking she is a ballerina… one of my proudest moments of course! And I also went on a field trip to a recycling center with my oldest daughter. She thought it was boring and I was fascinated! I think it is important to know where all that stuff  goes that I sort and put out for the huge red truck to come and get, and it makes me glad that I recycle!

Now lets get on with the important issues… pound cake!!

A Pound cake is called a pound cake because traditionally the recipe called for a pound of each of  the following four ingredients: flour, butter, eggs, and sugar. Holy lord… my waistline is growing just knowing that!!! This recipe isn’t quite as precise as that but I swear the end result is these cakes weigh what feels like a pound a piece!

I love baking cakes!! It’s the best because your house fills up with a yummy smell of cake batter baking and the end result is you get to eat it! This recipe makes two pound cake loafs, so unless you are having some kind of party or get together, wrap one up in plastic wrap and stick it in the fridge, you could give it to a friend, or you can eat it yourself.. It really doesn’t matter to me 🙂


Here are the ingredients: flour, sugar, baking soda, baking powder, salt, butter, whole milk, sour cream, eggs and vanilla.


Start out by buttering, flouring and lining your loaf pans with parchment paper (or wax paper). Oh and you could preheat your oven to 350 degrees!


In a small bowl, whisk the whole milk, sour cream and vanilla until combined.


Sift together the flour, baking soda, baking powder and salt… so it light and airy.


Get your eggs cracked and ready, trust me it will come in handy!


Beat the butter and sugar for about 5 minutes until light and fluffy, at around 3 minutes I was wishing I had a KitchenAid Mixer (hint hint mothers day?)!!


Beat one egg at a time on medium speed, until it is completely combined.


Alternate adding the flour and milk mixture, starting and ending with the flour, until your batter makes this pretty pattern, just kidding, but until it is combined:)


Divide the batter between the prepared loaf pans and smooth out the batter.


Bake in your preheated oven for about 50 minutes to a hour, until a cake tester comes out clean. It took an hour exactly in my oven… but every ones is different! Let cool for about 10 minutes, then remove from pans using the parchment paper as handles. Let the pound cake cool completely before slicing. I bet you are thinking… pound cake… great.. but what can you do with it? Well I made a yummy berry sauce {recipe to follow shortly} and poured that over a slice and topped it all of  with homemade whipped cream {recipe also to follow}… but you can cube it up and make a trifle, you can use it in your favorite tira misu recipe or you can eat it plain, the sky’s the limit!

Enjoy!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Perfect Plain Pound Cake

A classic pound cake recipe. Slice it and top it with berries and whipped cream. I've even grilled it and have topped with a little butter.

Yield: 2 loaves

Prep Time: 20 minutes

Cook Time: 45 minutes to 1 hour

Total Time: about 1 hour 20 minutes

Ingredients:

1/2 pound (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 extra-large eggs, at room temperature

3 cups all -purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup whole milk, at room temperature

1/2 cup sour cream, at room temperature

1 teaspoon vanilla

Directions:

Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. Line the bottom with parchment or wax paper.

In a small bowl, combine the milk, sour cream and vanilla.

Cream the butter and granulated sugar in the bowl with an electric mixer for about 5 minutes, or until light and fluffy.

With the mixer on medium speed, beat in the eggs 1 at a time.

In a large bowl, sift the flour, baking powder, baking soda, and salt.

Add the flour and milk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the loaf pans, smooth over the tops of the cakes with a spatual.

Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, let them cool for 10 minutes.

Take them out of the pans, place them on a baking rack and allow them to cool completely.

Wrap well and store in the refrigerator.

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6 Responses to “Pound Cake Recipe”

  1. #
    1
    Anonymous — April 27, 2010 at 1:22 pm

    mmmmmm…. I'm really hoping one of these is for me??
    😉

    -Jul

  2. #
    2
    laurie — April 27, 2010 at 1:30 pm

    I do have an extra!! I can drop it off today!?

  3. #
    3
    Anonymous — April 27, 2010 at 2:14 pm

    (I was talking about for SN…)
    😉

  4. #
    4
    laurie — April 27, 2010 at 6:56 pm

    Done!

  5. #
    5
    Anonymous — April 28, 2010 at 11:55 pm

    You're killing me here! Looks SOOO good!! xoxo Kel

  6. #
    6
    B. Anderson — July 21, 2015 at 9:29 am

    7-21-2015 I baked two loaves this morning, that are cooling now. The loaves look beautiful and I am taking one to my church committee to test. The batter is delicious (yes, I left bits in the mixing bowl to taste after filling the pans).

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