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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

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.

Perfect Pound 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.

Whisking together butter and sugar until light and fluffy.

Add the eggs and mix until completely combined.

Whisking together butter, sugar, and eggs.

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

Whisking vanilla and sour cream into cake batter.

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

Folding flour and salt into cake batter.

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

Spreading cake batter into loaf pan.

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.

Pound cake cut into slices on wire rack.

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.

Perfect Pound Cake
Perfect Pound Cake

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!

Perfect Pound Cake
Perfect Pound Cake

Try these delicious cakes next!

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

Perfect Pound Cake

Perfect Pound Cake

Yield: 8 - 10 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

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!

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 and 1/2 cups (300g) caster/granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • 1/2 cup (120g) sour cream
  • 2 cups (250g) plain/all-purpose flour
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
  2. In a large mixing bowl, beat together the butter and sugar until light and fluffy.
  3. Add the eggs and mix until completely combined. Add the vanilla and sour cream, and mix until just combined.
  4. Add the flour and salt, and gently fold in until completely combined and no pockets of flour remain.
  5. Pour the mixture into the prepared pan and spread out evenly.
  6. 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.
  7. Leave the cake to cool completely in the pan on a wire rack before slicing and serving.

Notes

Leftover cake can be stored at room temperature or in the fridge for up to 5 days. This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 421Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 62mgCarbohydrates: 49gFiber: 1gSugar: 31gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

monica

Tuesday 28th of September 2021

For a loaf with taller slices, rather than flat & wide will this batter fit into one or two 8 1/2 by 4 1/2 inch loaf pans? Also if I only have a little bit of leftover sour cream about 4 Tbsp can I mix it with some vanilla yogurt to make the full 1/2 c or does it have to be only sour cream with no substitutions? thank you.

Marsha

Tuesday 28th of September 2021

This batter should fit into a 8 1/2 by 4 1/2 pan. For the sour cream, I suggest using all yogurt if that is all you have. Just use the same amount as stated for the sour cream.

Mita

Monday 21st of September 2020

I made it last night, it is delicious.

Scarlet

Tuesday 15th of September 2020

That pound cake recipe sure does look perfect! Yummy. I can't wait to try it. Pinning to try soon!

Jazz

Thursday 3rd of September 2020

Hi!

Can this be made in a Bundt pan without doubling the recipe or should it be doubled?

Marsha

Friday 4th of September 2020

Hi! I would double the recipe for a bundt pan.

Jayne

Friday 21st of August 2020

Love this recipe! Moist, flavorful and versatile.

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