Old-Fashioned Pound Cake
A rich, buttery old-fashioned pound cake that’s incredibly moist and full of flavor. Easy to make and perfect for any occasion—serve it plain, with berries and whipped cream, or dress it up with a simple glaze!
Servings: 12 Slices
Cost: $10
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
Allow the butter to beat on high to incorporate air. Also, slowly add in the sugar while beating and beat after each egg is incorporated. This is a super important step so don’t rush it!
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.
We estimate the cooking time to be 60-70 minutes. However, everyone’s oven is different so check the loaf after 50 minutes. Always use a toothpick to check the center before removing the loaf from the oven.
Nutrition
Serving: 12g | Calories: 328kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 355mg | Potassium: 91mg | Fiber: 1g | Sugar: 26g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
