The Best Pound Cake Recipe

This is the very best pound cake recipe. Comes together quickly and has a secret ingredient that leaves it moist and the perfect crumb! Great when served with whipped cream and fresh berries!

I absolutely adore this moist pound cake. It is quick to make, incredibly impressive in the looks department, and can be topped with almost anything. It is one of those dessert recipes you can whip up and impress everyone.

Pound cake originally was named after the ingredient list. You would make this dreamy dessert with 1 pound each flour, butter, sugar, and eggs. That left you with a big dense 4 pound cake!

Luckily, over time this dessert was finessed and adjusted to be slightly less dense and more light and fluffy- Almost like a white cake. We love to make this all summer and top with fresh berries and whipped cream.

Sour Cream Pound Cake Ingredients:

The ingredient list is short, and most of the items are kitchen staples. That means you can start this recipe today and dive right in!

• Flour- All-purpose, or white flour, is what you will need for this cake. You can find this, and the other dry ingredients, in the baking aisle at your local grocer.
• Baking soda- This is the only leavening agent in this recipe. Be sure to use fresh soda so you can get the added lift.
• Salt- A flavor enhancer that is a must!
• Butter- Here is the deal… I accidentally used salted butter the second time I baked this, and everyone loved it so much more. However, I normally use unsalted.
• Sugar- White, or granulated, sugar is what you need.
• Eggs- This recipe calls for more eggs than your typical recipe. Be sure to remove them from the fridge about 20 minutes before making your batter so they can reach room temperature.
• Sour Cream- Surprise! This is the secret ingredient that really sends the flavor profile over the edge! In a pinch, you can substitute Greek yogurt. But Sour cream really is best.
• Vanilla Extract- Always use pure vanilla extract.
• Almond Extract- This one is optional, but a yummy addition.

How to prep a bundt cake pan:

This recipe is made in a bundt pan, or a round tube pan. It can be tricky to get your cake out in one piece. The tips below are what I do to help my cake turn out smoothly without falling apart.

1. Start with a non-stick pan. This will be the first step in keeping your cake from sticking.
2. Grease every nook and cranny of the pan. I use oil (coconut is my go-to) and a silicone brush to grease every inch of the inside. Never use butter.
3. Lightly coat the inside of the pan with flour or sugar. Preferably sugar. Yes, it seems weird, but it works!
4. Cut small pieces of parchment and lay them on the bottom (which is really the top of the cake) of the pan.
5. Pour in the batter.

How to make pound cake from scratch:

1. Preheat the oven to 325 degrees.
2. Whisk together the flour, baking soda, and salt in a medium sized bowl. Set aside.
3. Combine the butter and sugar in the bowl of an electric mixer, or a large mixing bowl. Beat with the paddle attachment, or hand mixer, for 2 to 5 minutes, or until the mixture is light and fluffy.
4. Add the eggs, one at a time, mixing well for each and ensuring they are incorporated.
5. Stir in the sour cream and vanilla extract, almond if using, on low speed.
6. Fold in the dry ingredients, preferably by hand, until combined.
7. Grease a 10-inch bundt pan, see notes, and pour the batter in.
8. Bake 1 hour and 15 minutes.
9. Remove the cake from the oven. Cool 10 minutes, gently loosen the edges with a knife, and flip onto a serving tray.
10. Serve with whipped cream and berries.

Homemade vanilla pound cake tips:

Here is the deal, in a perfect world your cake will come out light, moist, and beautifully shaped every time. In the baking world, that isn’t always the case. To help troubleshoot, I have included a list of my favorite tips.

• Use room temperature ingredients. Room temperature ingredients incorporate easily and help avoid over mixing the batter.
• Measure your dry ingredients properly. Spoon the flour into a measuring cup and level. Never scoop. Scooping compacts the flour which ends up adding more than you want into the batter. Spooning it in keeps it the accurate amounts and helps from drying out your cake.
• Only use an electric mixer for the butter and sugar. You want the butter and the sugar to get really light and creamy. After that it is best to switch to a low speed or to mix by hand.
• Hand mix and fold in the dry ingredients- If you only mix one part by hand, let it be the dry ingredients. You want them just incorporated, or all of the white to be combined into the batter.
• Grease the pan, and line it with parchment paper.
• Allow the cake to cool in the pan for at least 10 minutes before flipping.

More Cake Recipes:

• Buttermilk Cake
• The Best Cheesecake
• Red Velvet Cake
• Flourless Chocolate Cake

Frosting Recipes:

• Perfect Whipped Cream
• Strawberry Whipped Cream Recipe
• Easy Coconut Whipped Cream

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