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.

Course Breads & Baked Goods

Cuisine American

Keyword bread, dessert, pound cake, quick bread

Prep Time 20 mins

Cook Time 1 hr 45 mins

Total Time 2 hrs 5 mins

Servings servings

Calories 259

Author Laurie McNamara

Equipment

Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish

Ingredients

3/4 cup whole milk at room temperature
1/2 cup sour cream at room temperature
1 teaspoon vanilla
3 cups unbleached all -purpose flour plus more for dusting pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter softened at room temperature, plus more for greasing pans
2 cups granulated sugar
4 large eggs at room temperature

Instructions

Preheat the oven to 350°. Grease and flour 2 standard loaf pans. Line both with parchment.
In a small bowl, combine the milk, sour cream and vanilla.
In a large bowl, sift the flour, baking powder, baking soda, and salt.
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, add in the eggs one at a time, mixing well after each one.
Gradually 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.

Notes

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition