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!
Servings 8 to 10
Equipment
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter soft
- 2½ cups granulated sugar
- 5 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
Instructions
- 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.
Notes
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.- Start with a non-stick pan. This will be the first step in keeping your cake from sticking.
- 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.
- Lightly coat the inside of the pan with flour or sugar. Preferably sugar. Yes, it seems weird, but it works!
- Cut small pieces of parchment and lay them on the bottom (which is really the top of the cake) of the pan.
- Pour in the batter.