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–+ servings
Slices of pound cake on white plate.
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5 from 6 votes

The Best Pound Cake

This is the moist and buttery classic Pound Cake that's perfect with some whipped cream and berries for dessert, but equally delicious with some coffee for a sweet breakfast treat!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Author: James Delmage

Ingredients

  • 2 cups (260g) cake flour spooned & leveled, can sub all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups (250g) granulated sugar
  • 1 cup(226g) unsalted butter room temperature
  • 3 large eggs
  • 1 egg white
  • 1/2 cup (120g) sour cream room temperature
  • 1 tablespoon (15g) vanilla extract

Instructions

  • Preheat the oven to 335°F and set the rack to the middle level. Grease and dust with flour a 9x5 loaf pan.
  • In a large bowl whisk together the cake flour, salt, and baking powder.
  • In a separate bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and butter until smooth, then add the eggs and egg white one at a time and beat together until combined.
  • Add the sour cream and vanilla extract and mix until smooth.
  • Add the flour mixture to the egg mixture and mix for 30 seconds or until just combined. Scrape down the sides with a spatula as needed. Avoid overmixing.
  • Pour the cake batter into the prepared loaf pan and spread evenly with a spatula.
  • Bake for 45-60 minutes or until a long toothpick or knife inserted into the middle comes out fully clean.
  • Allow to cool in the loaf pan for 10 minutes before transferring to a wire rack to finish cooling. Enjoy!

Notes

  • Servings. Makes 10 large pieces, but can be cut into much smaller pieces if you like.
  • Sticking. Buttering the loaf pan and then dusting will help prevent sticking but parchment paper will work best. 
  • Flour.  Cake flour is recommended for a lighter and fluffier cake, but all-purpose flour will work well too.
  • Oven. This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
  • Leftovers. Pound cake can be stored covered in the refrigerator for up to 5 days.

Nutrition

Calories: 390kcal | Carbohydrates: 45.9g | Protein: 5.3g | Fat: 21.1g | Saturated Fat: 12.8g | Cholesterol: 107mg | Sodium: 70mg | Fiber: 0.7g | Sugar: 25.4g | Calcium: 56mg | Iron: 2mg

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