So Beautifully Real

Pound Cake

Pound cake is buttery, smooth, and delicious. Traditionally prepared using a pound each of butter, sugar, flour, and eggs, the simple cake is very dense and rich. The cake is wonderful sliced and eaten out of hand and ideal for snacking. If desired the cake can be topped with whipped cream and fresh fruit, syrups, or glazes. The classic recipe can be altered to lower the amounts of sugar, eggs, or butter. The resulting cakes can differ considerably from the original, but are often well worth the substitutions.

Ingredients and Equipment


For best results, use high-quality, fresh sticks of unwrapped unsalted butter. Soften to 70 F. by setting out on the counter for 30 to 45 minutes. To speed the process, unwrap and cut butter into small pieces and place in mixing bowl. For leavening, pound cake relies on creaming the butter with the sugar until light and fluffy, which can take up to 6 to 8 minutes to accomplish with a stand or hand mixer on medium or high speed. Air incorporated into the butter and sugar mixture will double the volume and the mixture will become pale yellow in color.


Eggs should also be warmed to around 70 F. Placing the eggs on the counter for 30 to 45 minutes before beginning the recipe should do the trick. Eggs chilled in the refrigerator can be placed in a bowl of hot tap water for 5 to 10 minutes to accelerate the process without cooking the eggs or overheating them. Eggs at room temperature (70 F.) will beat to higher volume than cold eggs. The result is a cake that rises better, and has a lighter texture.

Digital Scale

A digital scale is a wonderful tool, and the best way to achieve accurate measurements of ingredients for use in baking. Baking is a science and the ability to consistently produce and replicate results based on weight is one of the keys to enjoying the art of baking.

Cake Pans

Pound cakes are most often baked in loaf pans or Bundt pans. Recipes can vary greatly in the amount of cake batter they produce. It is best to use the cake pan the recipe suggests to achieve the best results. We prefer aluminum loaf pans for baking pound cakes, as they have an even spread of heat. Most pound cakes recipes require properly prepared cake pans. This generally means buttering or flouring the pan, and possibly lining the bottom of a loaf pan with parchment paper.

Tips for Perfect Pound Cake

  • Start with fresh butter.
  • Butter and eggs should be 65 to 70 F. for best results when creaming the butter with sugar and incorporating eggs into the mixture.
  • Preheat the oven to the specified temperature. If the oven is not properly preheated the cake will not rise as well. Arrange the oven rack in the center of the oven.
  • Measure ingredients accurately using a digital scale.
  • Follow the recipe instructions. This is especially important for mixing ingredient in the order listed.
  • Use the specified cake pan in the recipe.



  • 1 cup (1/2 pound) unsalted butter, softened to 65 F.
  • 1-1/2 cups (1/2 pound) all-purpose flour
  • 1/4 teaspoon crushed coarse salt
  • 1 cup granulated sugar (1/2 pound)
  • 1 teaspoon pure vanilla extract
  • extra-large eggs (1/2 pound), room temperature, lightly beaten


  • Butter a 9 x 5-inch loaf pan.
  • Preheat oven to 325 F.
  • In a medium bowl, whisk together the all-purpose flour and crushed coarse salt.
  • Cream unsalted butter and sugar using a stand mixer with paddle attachment or a hand mixer on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl with large spatula when necessary.
  • Beat in pure vanilla extract.
  • Add eggs 1 at a time and beat 1 minute after each addition. Scrape down the sides of the bowl with large spatula.
  • Reduce speed to low. Beat in flour 1/2 cup at a time. Do not over mix.
  • Pour cake batter into prepared loaf pan. Smooth top to level batter. Bake 1 hour or until a toothpick inserted in the center comes out clean.
  • Remove pan from oven and cool on wire rack for 20 to 30 minutes. Remove the cake from pan while still warm and place on serving plate.


Delicious dessert prepared in the traditional style. Cake is prepared from 1/2 pound each of butter, flour, sugar, and eggs. Relying solely on leavening created from creamed butter and sugar combined with eggs, the classic dessert cake is delicious on its own or adorned with fresh fruit and whipped cream.



  • 1/4 pound unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract


  • Preheat oven to 325 F.
  • Grease and flour a 9 x 5-inch loaf pan.
  • Add softened unsalted butter and granulated sugar to large mixing bowl. Cream with stand or hand mixer until light and fluffy.
  • Add sour cream and mix until well incorporated.
  • In medium bowl sift the flour and baking soda together.
  • Alternately add 1/2 cup flour mixture and egg, beating each egg in one at a time.
  • Add pure vanilla extract and mix until well incorporated.
  • Pour batter into prepared loaf pan.
  • Bake 1 hour and 10 minutes, or until toothpick inserted into center comes out clean and edges are lightly browned.
  • Remove pan from oven and cool on wire rack for 20 to 30 minutes. Remove the cake from pan while still warm and place on serving plate.


Delicious traditional style pound cake recipe updated with inclusion of sour cream to add rich flavor and creamy texture and baking soda to help the loaf cake rise.

Sour Cream Pound Cake Variations:

Lemon Pound Cake with Lemon Glaze

Follow Sour Cream Pound Cake recipe. Add 1 teaspoon each fresh lemon juice and fresh lemon zest when mixing in pure vanilla extract.

Lemon Glaze Recipe

1-1/2 cups confectioners’ sugar
1/4 cup fresh lemon juice, plus more to achieve desired consistency
1 tablespoon fresh lemon zest, minced

Add confectioners’ sugar, fresh lemon juice, and minced fresh lemon zest to small bowl. Whisk to combine. Add additional lemon juice a tiny bit at a time to achieve pourable consistency. Pour glaze down center of cake, allowing it to drip down sides. Let set for 20 to 30 minutes.

Chocolate Pound Cake with Caramel Sauce

Follow Sour Cream Pound Cake recipe. Substitute 1/2 cup unsweetened cocoa powder for 1/4 cup all-purpose flour.

Caramel Sauce

1 cup light-brown sugar
1/2 cup unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
Pinch of sea salt

Add light brown sugar and unsalted butter to small saucepan. Heat over medium heat stirring constantly until it begins to boil.
Remove from heat and stir in evaporated milk, pure vanilla extract, and sea salt.
Return to heat and stir, until sauce is desired consistency.
Remove from heat and allow to cool for several minutes.
Pour caramel sauce down center of cake, allowing it to drip down sides. Let set for 20 to 30 minutes.

June 2021