Classic Pound Cake

Name: Classic Pound Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter room temperature (2 sticks / 226g); 1.5 cup granulated sugar; 4 large eggs room temperature; 2 tsp pure vanilla extract; 0.5 tsp almond extract; 2 cup all-purpose flour spooned and leveled; 0.5 tsp baking powder; 0.5 tsp fine salt; 0.5 cup sour cream room temperature; 1 tbsp unsalted butter softened, for greasing the pan; 2 tbsp all-purpose flour for dusting the pan

Dessert1h 35m12 servingsEasy

About this recipe

A timeless, buttery pound cake with a golden crust, tight crumb, and pure vanilla flavor. This recipe follows the traditional method — equal weights of butter, sugar, eggs, and flour — for a dense yet tender loaf that slices beautifully every time. No fuss, no frills, just a deeply satisfying bake that's been trusted by home bakers for generations.

Instructions

1
Remove the butter, eggs, and sour cream from the refrigerator at least 45–60 minutes before baking. Room-temperature ingredients are non-negotiable for a smooth, well-emulsified batter.
2
Preheat your oven to ![325°F]. Grease a 9x5-inch loaf pan thoroughly with softened butter, then dust with all-purpose flour, tapping out the excess. This ensures a clean release.
3
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and fine salt. Set aside.
4
In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on ^[medium speed] for 2–3 minutes until light and creamy. Scrape down the sides of the bowl.
5
Add the sugar and beat on ^[medium-high speed] for 4–5 minutes until the mixture is very pale, fluffy, and almost doubled in volume. Scrape down the bowl again.
6
Add the eggs one at a time, beating for 30–45 seconds after each addition and scraping down the bowl as needed. If the batter looks slightly curdled, keep going — it will come together. Beat in the pure vanilla extract (and almond extract, if using).
7
Reduce the mixer to ^[low speed]. Add the all-purpose flour mixture in three additions, alternating with the sour cream in two additions (flour → sour cream → flour → sour cream → flour). Begin and end with the flour. Mix only until just combined after each addition — do not overmix.
8
Scrape the batter into the prepared loaf pan and spread it evenly with a spatula. Optional: run a butter knife down the center lengthwise to encourage an even split as it rises.
9
Bake at ![325°F] for 70–80 minutes, until the top is deep golden brown and a toothpick or skewer inserted into the center comes out clean. If the top is browning too quickly after 45 minutes, tent loosely with aluminum foil.
10
Let the cake cool in the loaf pan on a wire rack for 15 minutes. Then run a thin knife around the edges and invert onto the rack to cool completely — at least 1 hour — before slicing.

Classic Pound Cake

Dessert1h 35m12 servingsEasy

About this recipe

Instructions

1
Remove the butter, eggs, and sour cream from the refrigerator at least 45–60 minutes before baking. Room-temperature ingredients are non-negotiable for a smooth, well-emulsified batter.
2
Preheat your oven to ![325°F]. Grease a 9x5-inch loaf pan thoroughly with softened butter, then dust with all-purpose flour, tapping out the excess. This ensures a clean release.
3
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and fine salt. Set aside.
4
In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on ^[medium speed] for 2–3 minutes until light and creamy. Scrape down the sides of the bowl.
5
Add the sugar and beat on ^[medium-high speed] for 4–5 minutes until the mixture is very pale, fluffy, and almost doubled in volume. Scrape down the bowl again.
6
Add the eggs one at a time, beating for 30–45 seconds after each addition and scraping down the bowl as needed. If the batter looks slightly curdled, keep going — it will come together. Beat in the pure vanilla extract (and almond extract, if using).
7
Reduce the mixer to ^[low speed]. Add the all-purpose flour mixture in three additions, alternating with the sour cream in two additions (flour → sour cream → flour → sour cream → flour). Begin and end with the flour. Mix only until just combined after each addition — do not overmix.
8
Scrape the batter into the prepared loaf pan and spread it evenly with a spatula. Optional: run a butter knife down the center lengthwise to encourage an even split as it rises.
9
Bake at ![325°F] for 70–80 minutes, until the top is deep golden brown and a toothpick or skewer inserted into the center comes out clean. If the top is browning too quickly after 45 minutes, tent loosely with aluminum foil.
10
Let the cake cool in the loaf pan on a wire rack for 15 minutes. Then run a thin knife around the edges and invert onto the rack to cool completely — at least 1 hour — before slicing.