Make pound cake from scratch with this recipe! Following this recipe will give you moist cake with the perfect density and has the most delicious butter aroma!
My recipe has the secret ingredient of sour cream! Sour cream is a great secret ingredient to add to your cake batter because it adds extra moisture to the cake without thinning out your batter.
Pound cake can be eaten plain, but today I will be sharing with you a classic glaze recipe that you can pour on top of your pound cake to give it that extra sweetness and decorative flare.
If you do not like to add glaze to your pound cake but would still like to make it look fancy, you can add shifted confectioners sugar on top as seen in the photo below.
Where did pound cake come from?
Pound cake can be traced back to Northern Europe, but the first American cookbook to have a recipe for pound cake was published in 1796 titled American Cookery by Amelia Simmons. Pound cake is typically known to be a dense and buttery cake. Traditionally it got its name because all the ingredients used to make the cake equaled out to one pound in weight. The recipe for pound cake today has had small changes as years and decades have gone by; however, the traditional pound cake basic ingredients are still the same. All pound cake recipes should include the following base ingredients: flour, eggs, sugar, butter.
Cake Pans
You have most likely seen pound cake sold at the store in a rectangular loaf pan shape. I personally like to bake my pound cake in a non-stick flute cake pan. The design of the flute cake pan gives the cake a decorative look when being taken out of the baking pan. Baking in either pan will be fine with this recipe.
Pound Cake Recipe
Serving Size = 1 cake
Ingredients:
1 cup butter, at room temperature
1 cup of sour cream, at room temperature
6 large eggs, at room temperature
3 cups white granulated sugar
3 cups of all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
Step 1:
Prep your oven preheating the oven at 325 degree Fahrenheit. Prep your desired cake pan by lightly coating the pan with oil.
Step 2:
In a large bowl, cream your butter and sugar together until smooth using a hand mixer or stand mixer.
Step 3:
Add one egg at a time into your creamed butter and sugar mixture making sure everything is mixed well.
Step 4:
Slowly add your flour, baking soda and salt and continue to mix until pound cake batter is smooth.
Step 5:
Add in sour cream and vanilla. Mix well.
Step 6:
Pour your pound cake batter into your prepped cake pan. Bake the cake in your 325 degree Fahrenheit oven for 1-1.5 hours. Check the cake to see if it is fully cooked by inserting a toothpick into the center of the cake and if the tooth pick comes out clean then the cake is fully cooked.
Let your cake cool. Optional step is to pour glaze on top of the cake once cooled.
OPTIONAL Glaze Recipe
Ingredients:
1 cup confectioners sugar
2 Tbsp milk, but more as needed for desired consistency
Step 1:
In a bowl, use a whisk or hand mixer to mix together confectioners sugar and milk until smooth.
Step 2:
If glaze is too stiff, add 1 tablespoon of milk at a time until glaze is at your desired texture. If glaze is too runny, add 1 tablespoon of confectioners sugar at a time until glaze is at your desired texture.
And that is it! Be sure to share with me pictures of your pound cakes if you give this recipe a try by using the hashtag #BubblepinsFoodie on Facebook. I am certain that anyone who eats your cake will rave about it! Leave a comment below on what you enjoy eating along with your pound cake. I’d love hearing from you! ENJOY!
Pound Cake Recipe, Sour Cream Pound Cake
Ingredients
Sour Cream Pound Cake Ingredients
- 1 cup butter at room temperature
- 1 cup sour cream at room temperature
- 6 large eggs at room temperature
- 3 cup white granulated sugar
- 3 cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
Glaze Ingredient
- 1 cup confectioners sugar
- 2 tablespoon milk add more as needed for desired consistency
Instructions
Sour Cream Pound Cake Instructions
- Prep your oven preheating the oven at 325° Fahrenheit. Prep your desired cake pan by lightly coating the pan with oil.
- In a large bowl, cream your butter and sugar together until smooth using a hand mixer or stand mixer.
- Add one egg at a time into your creamed butter and sugar mixture making sure everything is mixed well.
- Slowly add your flour, baking soda and salt and continue to mix until pound cake batter is smooth.
- Add in sour cream and vanilla. Mix well.
- Pour your pound cake batter into your prepped cake pan. Bake the cake in your 325° Fahrenheit oven for 1-1.5 hours. Check the cake to see if it is fully cooked by inserting a toothpick into the center of the cake and if the tooth pick comes out clean then the cake is fully cooked.Let cake cool. Optional step is to pour glaze on top of cake once cooled.
OPTIONAL Glaze Instructions
- In a bowl, use a whisk or hand mixer to mix together confectioners sugar and milk until smooth.
- If glaze is too stiff, add 1 tablespoon of milk at a time until glaze is at your desired texture. If glaze is too runny, add 1 tablespoon of confectioners sugar at a time until glaze is at your desired texture.
