Easy Pound Cake Recipe

This easy pound cake recipe is incredibly moist with a tender crumb with a hint of vanilla flavor. It’s always a crowd pleaser and perfect for Easter, Mother’s Day, birthdays, but is so easy it makes a great everyday dessert!

Classic pound cake is made with just six staple ingredients in less than 10 minutes hands on time.

I tend to gravitate toward desserts that are just as beautiful as they are delicious. This Pound Cake is no exception.

This isn’t the dried out pound cake that you find pre-packaged in convenience stores or made months in advance at America’s “favorite” coffee shop. It’s a rich, traditional pound cake with incredible texture which results in a beautiful slice, every time.

This recipe has been adapted from the famous old Million Dollar Pound Cake recipe, which makes significantly more and uses almond extract.

It’s amazing drenched in glaze, which is equally easy to make. It hardens just enough to get the perfect slice, but is still soft in texture and taste.

A true pound cake is different than a traditional cake because of its density. A pound cake is thicker and less fluffy than a regular cake.

To retain the moisture in your pound cake, store it in an airtight container at room temperature.

Pound cake is delicious all on its own, but it’s even more decadent paired with these suggestions!

1. 1 1/2 cups cake flour (see note 1)
2. 1 teaspoon baking powder.
3. 1/2 teaspoon Salt.
4. 1 1/4 cups granulated sugar.
5. 1 cup butter melted (2 sticks)
6. 4 large eggs at room temperature.
7. 2 teaspoons vanilla extract.

Pound Cake

Moist pound cake with a tender crumb and sweet vanilla flavor. Pound cake is made with just 6 staple ingredients in a few minutes hands on time and is always a crowd pleaser.

Prep: 10min

Total: 90min

Ingredients:

• 1 cup unsalted butter (softened to room temperature)
• 1½ cups white granulated sugar
• 3 large eggs (brought to room temperature)
• 2 cups all purpose flour (sifted)
• ¾ cups milk
• 2 teaspoons vanilla extract

Instruction:

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Easy Pound Cake Recipe

This is the BEST Pound Cake Recipe! It’s an easy old fashioned sour cream pound cake that’s moist and tender and full of vanilla flavor. If you want to make a classic pound cake recipe, this is the one to try.

Prep: 25min

Total: 95min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 560 kcal, Carbohydrate 72 g, Protein 7 g, Fat 28 g, Saturated Fat 17 g, Cholesterol 150 mg, Sodium 241 mg, Fiber 1 g, Sugar 46 g

Ingredients:

• 1 ½ cups (339g) unsalted butter (softened)
• 2 ¾ cups (550g) granulated sugar
• 6 large eggs (room temperature)
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• ¾ cup (184g) sour cream (room temperature)
• 3 cups (372g) all purpose flour
• 2 tablespoons cornstarch

Instruction:

1. Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray well with the nonstick cooking spray that has flour in it).
2. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture for a few minutes, or until it’s light and fluffy and light in color.
3. Mix in the eggs, one at a time, beating just until the egg is mixed in before adding the next one.
4. Add baking powder, vanilla extract, and salt and stir, then add the sour cream, cornstarch and flour. Mix just until combined.
5. Pour mixture into prepared pan. Bake for about 55-65 minutes or until a toothpick comes out clean from close to the middle of the cake.
6. Let cool 15 minutes then turn out onto serving plate and cool completely. (The cake will come out easier when it’s warm.)
7. Dust cooled cake with powdered sugar for serving. Store in an airtight container for up to 4 days.

Perfect Pound Cake Recipe

FAQ

What is pound cake formula?

What makes a pound cake different from a regular cake?

How do I keep my pound cake moist?

What does baking powder do to pound cake?