Perfect Pound Cake

Perfect Pound Cake – Scrumptiously moist, soft and buttery pound cake that is infused with vanilla. Perfect on its own or topped with a sweet glaze or fruit sauce. The absolute BEST pound cake!

Perfect Pound Cake

I absolutely love this pound cake. It’s so incredibly moist and buttery, a little dense, and infused with vanilla. It really is the Perfect Pound Cake!

Pound cake refers to a type of cake traditionally made with a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar.

Now, that’s a lot of ingredients!

They are usually baked in a loaf pan, or a bundt pan and served plain or glazed.

Since then, there have been many alterations with the amount of ingredients used whilst still trying to keep to the 1:1:1:1 ratio.

I have added a little sour cream to my pound cake for extra melt-in-your-mouth moistness. This cake is SO good that you could eat it plain, but I’m sure it would taste amazing with your desired glaze or fruit sauce!

Looking for more cake recipes? Check out my Crumb Cake, Chocolate Molten Cakes, and my Sticky Toffee Banana Cake.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Unsalted butter: Softened to room temperature.
• Caster/granulated sugar
• Large eggs: You’ll need 3, at room temperature.
• Vanilla extract: We’re using 2 whole tablespoons for maximum flavour in this cake.
• Sour cream: For added moisture.
• Plain/all-purpose flour
• Salt

How to make Perfect Pound Cake

To make this cake, simply grab a large mixing bowl and add the butter and sugar. Using a whisk or hand mixer, beat the butter and sugar until light and fluffy.

Add the eggs and mix until completely combined.

Add the vanilla extract and sour cream, and mix until just combined.

Add the flour and salt, and gently fold in until completely combined and no pockets of flour remain.

Pour the mixture into a greased 9×5-inch loaf pan lined with parchment paper and spread out evenly.

Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with foil halfway through baking to prevent the cake from browning too much.

Leave the cake to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

This Perfect Pound Cake is:

• incredibly soft, moist, and buttery
• super quick and easy to make
• LOADED with vanilla flavour
• perfect on its own, or with your favourite toppings

How long will this pound cake last? This cake can be stored in an airtight container at room temperature or in the fridge for up to 5 days.

Can I freeze this cake? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge before serving. Allow to come to room temperature if desired.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Try these delicious cakes next!

• Carrot Cake Bars with Cream Cheese Swirl
• Chocolate Fudge Cake
• Coffee Bundt Cake
• Perfect Vanilla Sheet Cake
• Yellow Cake via Life Made Simple

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Originally Published: July, 2016 | Updated: September, 2020