This Homemade Pound Cake recipe is simple and yields a deliciously moist and tender cake. Slice this rich and buttery loaf and top it with lemon curd, homemade whipped cream and fresh berries or your favorite preserves. Yields 1 loaf or about 10 to 12 slices.
What Exactly Is Pound Cake?
Pound cake is called pound cake because traditionally the recipe called for 1 pound of each of the following four ingredients: flour, butter, eggs, and sugar. 😳 This recipe less regimented but is definitely rich and buttery, dense and heavy but still tender and moist.
And so versatile.
Pound cake is like a blank cavas and that can be sliced served numerous ways. You can serve it topped with anything from homemade whipped cream, fresh seasonal fruit to curds or preserves, ice cream or chopped nuts and honey. I’ve gone ahead and included a helpful list at the end of the post.
This from-scratch pound cake recipe makes 1 loaf, but can easily be doubled to make 2. This way you can enjoy one and wrap one and pop in the freezer or you could give it to a family member, friend or neighbor.
To Make This Homemade Pound Cake You Will Need:
- unbleached all-purpose flour – The base for the cake batter.
- baking powder – Will create lightness in the batter, which makes it rise.
- fine salt – Use either sea salt or pink himalayan.
- unsalted butter – Adds moisture, richness and flavor.
- granulated sugar (white) – For sweetening and flavor.
- large eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
- sour cream – Lends flavor and moisture.
- real vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
Start by preheating your oven to 350°.
Meanwhile, grease and flour a standard loaf pan. I like to use a baking spray that also has flour. You could also grease, flour and line your loaf pan with parchment paper.
In a mixing bowl, whisk together 1-1/2 cups of unbleached all-purpose flour, 1 teaspoon fine salt, 1/2 teaspoon of baking powder. Then set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, add 1 cup (2 sticks) unsalted butter softened to room temperature and 1 cup granulated sugar.
On medium to medium-low speed, cream the butter and sugar for about 5 minutes or until light and fluffy. Scrape down the bowl and mix on low for a few seconds.
With the mixer on medium-low speed add in 4 eggs, one at a time, mixing well after each egg. Stop and scrape down the sides and bottom of the bowl.
Measure add add in 1/2 cup sour cream.
And 1 tablespoon pure vanilla extract and mix until combine. Stop and scrape down he sides and bottom of the bowl.
Add a third of the flour mixture.
Mix until just combine.
Scrape the sides and bottom of the bowl and repeat these steps until all the flour is incorporated.
Transfer the batter to the prepared loaf pan.
Use a rubber spatula to smooth out the top of batter evenly. Bake on the middle rack of your preheated oven for about 50 to 60 minutes (dependning on your oven) or until a cake tester comes out clean with a few crumbs attached.
Every oven is different so start checking it around the 45 minute mark.
Let cool for about 10 minutes.
Carefully remove the loaf from the pan and onto a wire rack to finish cooling before slicing and serving.
How To Serve Pound Cake:
- Enjoy it plain or brushed with simple syrup and topped with fresh fruit.
- Top with a berry compote and homemade whipped cream.
- Cut into cubes and make a trifle.
- Grill and serve with seasonal fruit, preserves, jams or a spoonful of your favorite curd (like lemon, rhubarb or cranberry!).
- Add toasted and chopped nuts with honey or maple syrup.
- Serve topped with scoop of ice cream and chocolate sauce or caramel.
- Add lemon, lime or orange zest for a bright and citrusy loaf.
- Swap vanilla extract for almond (although I personally would reduce the amount of almond extract to 1/2 teaspoon).
- Fold in toasted chopped nuts or dried fruit.
How To Store Leftover Homemade Pound Cake:
Once completely cooled, wrap tightly in plastic wrap and refrigerate. If freezing, first wrap in plastic wrap and then in foil.
How long Will Homemade Pound Cake Last?
If stored properly, it will last for up to 5 days in the refrigerator or 3 months in the freezer. You can also freeze individual slices (wrap them in plastic wrap and pop them into a freezer-safe bag) this way you can defrost a single slice at a time.
How to Defrost Homemade Pound Cake:
Thaw out the bread or individual slices at room temperature and not in the microwave as it may dry out the cake. Once thawed you can rewarm in the microwave if a warm slice is desired.
Homemade Plain Pound Cake
- 1½ cups unbleached all -purpose flour, plus more for dusting pans
- 1 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 tablespoon pure vanilla extract
- Preheat the oven to 350°.Grease and flour a standard loaf pan. Or grease and line with parchment paper.
- In a small bowl, whisk the flour, baking powder and salt.
- In the bowl of your stand mixer cream the softened butter and granulated sugar on medium to medium-low speed for 5 minutes, or until light and fluffy. Scrape down the bowl and mix on low for a few seconds.
- With the mixer on medium-low speed, add in the eggs one at a time, mixing well after each one. Stop and scrape down the sides and bottom of the bowl.
- Next, add in the sour cream and vanilla. Stop and scrape down he sides and bottom of the bowl.
- Gradually add a third of the flour, mixing until just combine. Stop to scrape the bowl and repeat until all the flour is incorporated.
- Pour the batter into the prepared pan. Use a spatula to smooth the top out evenly.
- Bake on the middle rack of your preheated oven for 50 to 60 minutes (dependning on your oven) or until a cake tester comes out clean with a few crumbs attached.*Every oven is different so start checking it around the 45 minute mark.
- Once baked, remove and allow to cool in the pan for 10 minutes.
- Carefully remove the pound cake from the pan, transfer to a wire cooling rack and allow them to cool completely before slicing and serving.
This recipe was originally posted on April 27, 2010.
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