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, their measurements, 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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
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
Perfect Pound Cake
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) caster/granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons vanilla extract
- ½ cup (120g) sour cream
- 2 cups (250g) plain/all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs and mix until completely combined. Add the vanilla 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 the prepared pan 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.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Marsha I simply loved your pound cake recipe. Question: Can this same recipe be cooked in a Bundt cake pans well?
Hi Tasha, I’m so happy to hear you enjoyed the recipe! For a standard Bundt pan (10 – 12 cup), I would double the recipe. Bake for around 60 – 70 minutes, but keep checking after the 50 minute mark. Cover loosely with foil if browning too much for your liking 🙂
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.
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.
I made it last night, it is delicious.
That pound cake recipe sure does look perfect! Yummy. I can’t wait to try it. Pinning to try soon!
Hi!
Can this be made in a Bundt pan without doubling the recipe or should it be doubled?
Hi! I would double the recipe for a bundt pan.
Marsha, I like the idea of the Bundt pan too. How long to bake?
I would say 60 – 70 minutes. Keep checking after the 50 minute mark.
Love this recipe! Moist, flavorful and versatile.
Can you add milk chocolate chips to this recipe?
Yes, I’d add up to 1 cup (175g) 🙂
Simple and just perfect 😉 Love it!
Thanks, Natalie! 🙂
Marsha, I totally remembering reading about that ratio in Harold McGee’s book. I was like, WOAH, that’s a lot of butter! Lol. As usual, you’ve created the most perfect recipes! This pound cake looks like something from a dream (or a Disney movie–same diff lol). Good to know that this can be made and keep in the freezer for 3 months! How convenient is that? 🙂 Hope you’re having a nice weekend! Pinning! xo
Thanks, Demeter! 🙂
This pound cake looks incredibly moist! I love the sour cream you added, too! Definitely saving this one to make soon!
Thanks, Lisa!
This sounds so good right now and I love the simple natural ingredients! Mo butta, mo pounds!
Thanks, Kathi!
That looks so soft and moist, gorgeous. Great recipe! Have great weekend.
Thanks, Kushi!
This really does look perfect! I love pound cake. If you ever have any leftover stale pieces fry them and serve with ice cream. Delish!
Thanks, Emma! I’ve never thought of doing that, gotta try it!
I love grilled pound cake with peaches and icecream or whipped cream on top!!