Rich and Buttery Pound Cake

Rich and Buttery Pound Cake

A classic pound cake never goes out of style, and this rich and buttery version is the perfect example of simple ingredients coming together to create something extraordinary. Dense yet tender, soft yet structured, this cake delivers a melt-in-your-mouth texture with a delicate crumb and a warm vanilla aroma. Whether served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, this pound cake is a timeless treat suited for any occasion.

One of the keys to an exceptional pound cake is ingredient temperature and mixing technique. Using room-temperature butter and eggs ensures the batter emulsifies properly and traps air, resulting in a silky batter and a beautifully risen cake. Sour cream adds moisture and a subtle tang that perfectly balances the richness of the butter and sugar.

This is the kind of recipe every home baker should keep on hand. It is simple, dependable, and always a crowd-pleaser.

Ingredients

• 4 large eggs
• 1 cup (226 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1½ cups (180 g) all-purpose flour
• ½ cup (120 ml) sour cream
• 1 teaspoon salt
• 2 tablespoons vanilla extract
• ½ teaspoon baking powder

Instructions

1. Prepare the Oven and Pan
   Preheat the oven to 350°F (175°C). Grease a standard loaf pan generously with butter and dust lightly with flour, or line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients
   In a medium bowl, whisk together the flour, salt, and baking powder until fully combined. Set aside.
3. Cream the Butter and Sugar
   In a large mixing bowl or stand mixer, add the softened butter. Beat for about 10 seconds just to loosen the texture. Add the sugar and mix on medium speed for 3 to 4 minutes, or until the mixture appears pale, fluffy, and aerated. Proper creaming is crucial for a light yet dense pound cake structure.
4. Add the Eggs
   Crack the eggs into a small bowl or measuring cup. Add them one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Incorporate Sour Cream and Vanilla
   Add the sour cream and vanilla extract, mixing until smooth and well blended.
6. Fold in Dry Ingredients
   Add the flour mixture to the wet mixture. Use a spatula—not the mixer—to fold the batter gently until no dry streaks remain. Avoid overmixing, as this can make the cake heavy and tough.
7. Bake
   Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 40 to 50 minutes, or until a skewer inserted into the center comes out clean and the top is golden.
8. Cool and Serve
   Allow the cake to cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing. The texture improves even more after resting.

Serving Suggestions

This pound cake is wonderful on its own, but you can also enjoy it with:

• Fresh berries
• A drizzle of homemade glaze
• A dusting of powdered sugar
• A scoop of vanilla ice cream
• Lemon curd or berry compote

Storage

Store the cake covered at room temperature for up to 3 days. To extend freshness, refrigerate for up to 7 days or freeze slices individually for longer storage.