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This is the best old-fashioned pound cake recipe. Buttery, moist, rich, and beautifully golden on top. I’ve kept everything you love about the classic and added a few small tweaks to make it even softer and more flavorful. Serve it with whipped cream and fresh berries and you have the easiest, most charming dessert.
If you love a moist loaf cake, don’t miss my coconut loaf cake, banana bread, and pumpkin bread.
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“This is so delicious with the perfect texture. I love having a slice with a cup of coffee!” – Fay S.
The Easiest Old-Fashioned Pound Cake
- Buttery, dense, and unbelievably moist thanks to sour cream and butter.
- A golden, slightly caramelized crust on top, just like the classic. Made with simple pantry ingredients you already have.
- Perfect for brunch, afternoon coffee, holiday entertaining, or a dessert charcuterie board.
- This is one of my favorite cakes to serve with fresh berries and a dollop of whipped cream. It also makes a lovely addition to dessert charcuterie board alongside shortbread cookie bars or a cozy tray of butterless chocolate chip cookies.
Old-Fashioned Pound Cake Ingredients
Butter – This is a butter pound cake, after all! I use unsalted, organic butter for the best flavor. It should be very soft (but not melted) so it creams beautifully. We use two sticks—no skimping here!
Eggs – I use large, organic eggs at room temp. They add richness and help bind everything together.
Granulated Sugar – Just classic white sugar. It gives the perfect sweetness and that caramelized edge we all love.
All-Purpose Flour – No need for cake flour here. Just scoop, level, and you’re good. This gives the cake structure while keeping it soft. I use King Arthur Flour for the best quality.
Sour Cream – My not-so-secret secret for a super moist, tender crumb. You can swap in full-fat Greek yogurt if needed—it works beautifully!
Milk – I use whole or 2% milk for a little added moisture and richness.
How to Make Old-Fashioned Pound Cake
1.Preheat the oven to 350°F. Butter a loaf pan and line it with parchment paper for easy removal.
2. Cream the butter on high speed for about 3 minutes, until light and fluffy. Slowly add the sugar while mixing.
3. Don’t rush this. It’s what gives the cake its tender crumb.
4. Add the eggs one at a time, mixing for about 3 minutes total. Scrape down the bowl as you go.
5. Mix in the sour cream and keep scraping the sides. In a separate bowl, whisk together the flour, salt, and baking powder.
6. Stir the vanilla into the milk. With the mixer on low, alternate adding the dry ingredients and the milk mixture into the batter.
7. Give the batter a final mix, scrape down the bowl, and pour into the prepared loaf pan.
8. Fill it about 3/4 full. Bake for about 70 minutes, until the top is beautifully golden and a toothpick inserted in the center comes out clean.
Tips for Making Pound Cake
Cream the butter well. Beat it on high until it’s pale and fluffy. This step is non-negotiable for a soft, tender crumb.
Use a ceramic loaf pan if you have one. It bakes more evenly than metal and gives you that classic golden crust. I love my Emile Henry ruffled pan.
Start checking at 50 minutes. Baking times vary by pan and oven. A toothpick should come out clean or with a few crumbs.
Let it cool in the pan. Rest for 15 to 20 minutes before lifting it out by the parchment. This keeps it from breaking.
Make a simple glaze. Whisk 1 cup powdered sugar with 1 tablespoon warm water and 1 teaspoon of extract (lemon, almond, lavender, or vanilla all work). Drizzle over the cooled cake.
Make it lemony. Add 2 tablespoons lemon zest and 2 tablespoons lemon juice for a bright citrus version.
Dress it up. Serve with whipped cream and fresh berries, vanilla ice cream, or a drizzle of easy caramel sauce or chocolate ganache.
How to Store
- Room Temp: Wrap tightly in plastic wrap or store in an airtight container for up to 5 days.
- Fridge: Up to 1 week. Let it come to room temperature before serving for the best texture.
- Freezer: Wrap unglazed cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw at room temperature before slicing.
FAQs
The original recipe used a pound each of flour, butter, sugar, and eggs. The name stuck even though most modern versions use smaller measurements.
Pound cake is denser and richer, while butter cake is lighter and fluffier. Both are delicious, but pound cake is the more substantial, classic option.
All-purpose flour works perfectly. For a slightly lighter texture, sift it before mixing. I use King Arthur, but any quality brand will do.
Store this cake by wrapping it in plastic wrap or placing it in an airtight container. This way, your cake will stay good for one week.
Absolutely! Just don’t glaze it first. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Let it thaw at room temp before slicing.
One easy way to know if the cake is finished baking is to pay attention to the center of the cake. It will have a nice dome to it and a golden brown color.
You can also do the toothpick method. Insert a toothpick or cake tester into the thickest part of the cake. The cake is done when it comes out clean.
Usually two reasons. Either the butter and sugar weren’t creamed long enough, or the ingredients were added too quickly. The creaming step is everything. Take your time.
Sifting helps create a finer, more tender crumb, so yes if you have the time! But if you’re in a pinch, just make sure you measure correctly by spooning and leveling.
Yes, full-fat Greek yogurt works beautifully and gives you that same moist, rich texture.
Absolutely. This recipe works in a bundt pan too. Check at 45 minutes since bundt pans bake differently from loaf pans.
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There’s just something special about a homemade pound cake. Whether you’re serving it for brunch, bringing it to a potluck, or enjoying a slice with coffee, this classic never goes out of style.
If you make this recipe, I’d love to hear what you think. Leave a comment and star rating below — it truly makes my day.
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Old-Fashioned Pound Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup butter, unsalted, room temerpature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Butter a loaf pan and add a piece of parchment paper to the bottom and over the sides. This helps release the cake quickly. We recommend the Emile Henry Ruffled Loaf Pan.
- In a medium mixing bowl combine the dry ingredients, flour, salt and baking powder. Set aside.
- In a mixing bowl with the fitted paddle attachment, beat room temperature butter on high until whipped. About 3 minutes.
- Slowly add in the sugar, while beating. This step should take about 1 minute. Don’t rush it.
- Add in the eggs one at a time and beat for a total of 3 minutes.
- Next, add the sour cream and continue to beat, scraping down the sides when needed.
- Add the vanilla extract to the milk.
- Turn the mixer to low and alternate the milk mixture and the dry ingredients.
- Scrape the sides and bottom of the bowl to make sure the ingredients are fully combined. Give it one last beat for a few seconds.
- Pour the batter into the loaf pan. Do not fill it to the top, only 3/4 of the way full and if you have extra batter discard it.
- Bake for about 70 minutes. It may take longer depending on true oven temperature, humidity and the loaf pan the cake is being cooked in. The cake is done with the center has risen and the top is a nice golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves this recipe so much. The flavor is perfect! My only question is – as the cake cools, the dome starts to sink in and it forms a little valley. Any idea why it didn’t stay up and look rounded on the top like your pictures? (No one cared but me btw. It was a hit)
Thanks for the note John! If the cake is sinking, it needs more time in the oven.
This is so delicious with the perfect texture. I love having a slice with a cup of coffee!
Such a fantastic Pound Cake recipe!! It was incredibly delicious!
Yum! My family is going to absolutely love this pound cake especially my daughter. I’m excited to make this cake soon! Such a great, easy, and yet so simple to make!