An iconic classic, Pound Cake is the epitome of dessert deliciousness.
“Let them eat cake!” Marie Antoinette, the queen of France from 1774 to 1792, is said to have uttered that phrase in response to learning that the peasants had no bread and were starving. Let them eat cake? Obviously, she was pretty out of touch to think that if the starving poor didn’t have bread, they would have cake! Well, today most historians doubt she ever really said those words, but we’re happy to have it—especially if it’s referring to pound cake. What bliss it is to bite into a slice of sweet and moist pound cake, something that is perfection on its own but also the best base for some amazing dessert creations.
The original recipe for pound cake, back in the 1700s in England, called for a pound each of flour, sugar, butter, and eggs (hence the name!). Our recipe modifies some of those measurements and adds in other ingredients, but the result is still as good as the O.G., with a lovely flavor and an appealing texture that’s sturdy but still has a soft, tender crumb.
How can that be, you might ask? Well, we’re adding sour cream, which contributes to the cake’s wonderfully smooth texture and gives it a delicious tang. And the vanilla in our recipe adds the depth, richness, and incredible flavor that only true vanilla can bring. Preparing the batter doesn’t take very long at all, and once you get the cake in the oven, your kitchen will start filling with an aroma so enticing, you’ll barely be able to contain yourself while waiting for it to bake and to cool.
Customize your pound cake
Consider this pound cake recipe a blank canvas and add your own special touches! One of the easiest ways to tweak this recipe is by stirring a touch of citrus zest (lemon, lime, or orange) into the batter and making a glaze with the juice. If you love chocolate, consider sprinkling in some chocolate chips or chopped dark chocolate. Like a bit of spice? Try adding warmth and aroma to this cake with a whisper of nutmeg, cinnamon, or ginger. In that case, replace one-third of the white sugar with brown sugar to give the cake even more depth of flavor. Dried fruits and chopped nuts are also great additions.
How do I store leftovers?
Completely cooled pound cake can be stored at room temperature for up to 3 days under a cake dome or covered loosely with aluminum foil or a clean kitchen towel. Wrap the cake with foil or plastic wrap to store it in the refrigerator, where it will last for up to 1 week. Bear in mind, however, that the crumb will become slightly drier and denser. If you want to freeze leftover pound cake, wrap it in plastic wrap and then foil. It will last in the freezer for up to 4 months. Thaw it in the fridge before serving.
Serving suggestions
Pound cake is also like a blank canvas when it comes to using it to create some truly fantastic desserts. One of my favorites is to top slices with Lemon Curd, spoon on some Roasted Summer Berries, and finish with a dollop of Homemade Whipped Cream. Speaking of summer berries, wait until you try this showstopper: a scoop of Dark Chocolate Ice Cream on top of a thick piece of pound cake drizzled with Blueberry Sauce and garnished with Chocolate-Covered Blueberries. Or top your pound cake with this yummy Vanilla Glaze or The Best Chocolate Sauce Ever. The possibilities are endless!
Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 4 large eggs room temperature
- 2 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 1/2 tablespoons sour cream
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F. Grease and flour a standard size loaf pan.
- Using a mixer fitted with the whisk attachment, cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk, starting and ending with the flour mixture. Mix until just combined.
- Transfer the batter to the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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