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. With that said, watch carefully as it bakes.

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 and poured that over a slice and topped it all of  with homemade whipped cream. But feel free to cube it up and make a trifle, you can use it in your favorite tiramisu recipe or you can eat it plain, the sky’s the limit!

Enjoy! And if you give this Pound Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Perfect Plain Pound Cake
Yield: 2 loaves

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.

Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes


  • 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


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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