Homemade Pound Cake Recipe: Buttery Bliss in Every Slice

Sweet aromas waft through kitchens when classic pound cake recipe magic happens.

Butter, sugar, and flour blend into a delightful symphony of flavors.

Each slice promises rich, tender crumbs that melt on your tongue.

Generations have cherished this timeless dessert for its simplicity and comfort.

Soft and dense, this cake carries memories of warm afternoons and family gatherings.

The straightforward ingredients create a dessert that feels like a warm embrace.

You’ll want to savor every single delectable bite of this beloved treat.

Why Pound Cake Is a Baking Staple

• Craft with Ease: Simple ingredients and straightforward steps make these cookies a breeze to prepare, perfect for bakers of all skill levels.
• Customize Your Delight: Add your personal twist by adjusting pistachio amounts or experimenting with different nuts for a unique flavor profile.
• Crowd-Pleasing Treat: Versatile cookies that work wonderfully for casual family gatherings, afternoon tea, or elegant dessert tables.
• Make-Ahead Magic: Prepare dough logs in advance and refrigerate, allowing you to bake fresh cookies whenever the craving strikes.

What’s Inside a Classic Pound Cake

• Sugar: The primary sweetener that provides a delightful sugary taste and helps create a tender texture.
• Butter: A rich, creamy ingredient that adds moisture and helps create a smooth, soft pound cake.
• Egg Yolks: These provide richness, color, and help bind the cake ingredients together.
• Egg Whites: Essential for creating a light and airy texture in the final cake.

• Vanilla: Adds a classic, warm flavor that complements the cake's sweetness.
• Lemon Juice: Provides a subtle tangy brightness to balance the cake's richness.
• Sour Cream: Contributes moisture and helps create a tender, soft crumb.

• Flour: The main structural component that gives the cake its shape and texture.
• Baking Soda: A leavening agent that helps the cake rise and become light.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

Steps to Bake a Moist Pound Cake

Step 1: Create Butter and Sugar Magic

In a spacious mixing bowl, use an electric mixer to whip butter and sugar together until the mixture becomes light, fluffy, and transforms into a creamy cloud-like texture.

Step 2: Introduce Golden Egg Yolks

Gently add egg yolks one by one, beating thoroughly after each addition to ensure a smooth, silky consistency.

Step 3: Splash In Flavor Boosters

• Vanilla extract
• Fresh lemon juice
• Sour cream

Mix until everything blends into a harmonious mixture.

Step 4: Prepare Dry Ingredient Blend

• All-purpose flour
• Baking soda
• Salt

Ensure no lumps remain for a perfect cake texture.

Step 5: Marry Wet and Dry Ingredients

Gradually incorporate the sifted dry ingredients into the wet mixture, stirring gently to create a smooth batter.

Step 6: Whip Egg Whites to Perfection

In a clean bowl, beat egg whites until they form stiff, glossy peaks that stand up boldly.

Step 7: Gently Fold Egg Whites

Carefully fold the whipped egg whites into the cake batter, maintaining the airy volume.

Step 8: Prepare Cake Pan

Generously grease and flour a tube or Bundt pan, ensuring no spot is missed.

Step 9: Bake to Golden Perfection

Pour batter into the prepared pan and bake in a preheated oven at 300F (150C) for approximately 1 1/2 hours. The cake is ready when a toothpick inserted comes out clean.

Step 10: Cool and Release

Allow the cake to rest for 10 minutes, then carefully remove from the pan to cool completely.

Notes for Classic Pound Cake Perfection

• Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
• When beating egg whites, stop when soft peaks form to maintain a light, airy cake structure without overbeating.
• Sift dry ingredients to eliminate lumps and distribute ingredients evenly, resulting in a more consistent pound cake.
• Use the toothpick method by inserting it into the cake's center; if it comes out clean with no wet batter, the cake is perfectly baked.
• Wrap the cooled pound cake tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days to maintain moisture and flavor.

Creative Styles for Pound Cake Bakers

• Gluten-Free Pound Cake: Replace wheat flour with almond flour or gluten-free flour blend for a celiac-friendly version.
• Dairy-Free Alternative: Swap butter with coconut oil and use coconut cream instead of sour cream to accommodate lactose-intolerant individuals.
• Citrus Zest Remix: Add orange or lime zest instead of lemon juice for a different citrusy flavor profile.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia to reduce overall sugar content and create a diabetic-friendly dessert.

What to Pair With Pound Cake Slices

• Pair with Sweet Dessert Wine: Complement the pound cake's richness with a chilled glass of Sauternes or late-harvest Riesling, which will enhance the cake's buttery sweetness and delicate lemon undertones.
• Serve with Fresh Berries: Top slices with macerated strawberries, raspberries, or blueberries to add a bright, tangy contrast to the dense, rich cake texture.
• Match with Creamy Coffee: Enjoy a smooth cappuccino or latte alongside the pound cake, allowing the coffee's warmth and subtle bitterness to balance the cake's sweet, velvety profile.
• Garnish with Whipped Cream: Add a dollop of homemade vanilla-infused whipped cream to create a light, airy counterpoint to the cake's dense, substantial crumb.

Storing Pound Cake for Sweet Mornings

• Store the pound cake in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 5 days to maintain freshness and prevent drying out.
• Slice the cake, wrap each piece individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months for long-term storage.
• If planning to eat within 2-3 days, store at room temperature in a sealed container away from direct sunlight. Cover with a clean kitchen towel to prevent moisture loss.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes. Add a small pat of butter for extra moisture and flavor.

FAQs

• Why sift the dry ingredients?

Sifting removes lumps, aerates the flour, and ensures even distribution of baking soda and salt, which helps create a lighter, more uniform texture in the pound cake.

• What does folding egg whites do for the cake?

Folding egg whites adds volume and creates a lighter, more delicate crumb, making the pound cake softer and less dense than traditional versions.

• Why use both whole eggs and egg whites?

Using egg yolks provides richness and moisture, while beaten egg whites add airiness and help the cake rise, resulting in a more complex and tender texture.

• Can I use margarine instead of butter?

Butter is recommended for its superior flavor and fat content, which contributes to the pound cake’s rich taste and tender crumb. Margarine may alter the texture and taste of the final product.

Pound Cake Recipe

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4.7 from 19 reviews

• Total Time: 2 hours
• Yield: 12 1x

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Description

Moist and rich pound cake delights taste buds with classic Southern comfort. Buttery crumb and subtle vanilla notes promise pure baking bliss you’ll savor with each delectable slice.

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Ingredients

Scale 1x2x3x

Cake Ingredients:

• 3 cups (710 ml) sugar
• 3 cups (375 g) all-purpose flour
• 6 eggs, separated
• 1 cup (227 g) butter
• 1 cup (240 ml) sour cream

Flavoring Ingredients:

• 2 teaspoons (10 ml) vanilla
• 1 tablespoon (15 ml) fresh lemon juice

Leavening and Seasoning Ingredients:

• 1/4 teaspoon (1.25 g) baking soda
• 1/4 teaspoon (1.5 g) salt

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Instructions

1. In a spacious mixing vessel, whip sugar and butter until light and fluffy, creating a smooth, pale cream-like consistency.
2. Incorporate egg yolks individually, thoroughly blending after each addition to ensure uniform integration.
3. Introduce vanilla extract, freshly squeezed lemon juice, and tangy sour cream, stirring until the mixture achieves a silky, homogeneous texture.
4. Separately, sift together flour, baking soda, and salt through a fine-mesh strainer to eliminate potential lumps and ensure even distribution.
5. Progressively combine dry ingredients into the wet mixture, gently folding and mixing to maintain a delicate, smooth batter without overmixing.
6. In a pristine mixing bowl, vigorously whip egg whites until they form robust, glossy peaks that hold their shape when the whisk is lifted.
7. Delicately fold the whipped egg whites into the batter using a light, sweeping motion to preserve their airy structure.
8. Thoroughly coat a tube or Bundt pan with butter and dust with flour, ensuring complete coverage to prevent sticking.
9. Transfer the batter into the prepared pan, spreading evenly, then place in a preheated oven at 300F (150C) for approximately 90 minutes.
10. Verify doneness by inserting a clean toothpick into the center; it should emerge without any wet batter clinging to it.
11. Allow the cake to rest in the pan for 10 minutes, then carefully invert onto a cooling rack to reach room temperature.

Notes

• Softly cream butter and sugar at room temperature for maximum fluffiness and smooth texture.
• Separate egg whites and yolks carefully to ensure clean, precise mixing and optimal cake volume.
• Fold egg whites gently using a spatula to maintain their delicate air bubbles and create a lighter cake structure.
• Use fresh, high-quality ingredients like real vanilla extract and full-fat sour cream for rich, authentic flavor.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 383
• Sugar: 29 g
• Sodium: 112 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 95 mg