Homemade Plain Pound Cake

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.

Course Breads & Baked Goods

Cuisine American

Keyword bread, dessert, pound cake, quick bread

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 303

Author Laurie McNamara

Equipment

Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

See the detailed post for how to Store homemade pound cake.

Nutrition Disclaimer: 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