Classic Pound Cake
Rich, buttery, and deliciously dense—this classic pound cake is a true staple. It’s the kind of recipe that never goes out of style and always gets rave reviews. Whether you’re enjoying a slice with your morning coffee, dressing it up with fresh fruit and whipped cream, or freezing it for a rainy day, this is a go-to bake you’ll come back to again and again.
Best part? It uses four whole eggs and freezes like a dream, making it perfect for egg overload or prep-ahead dessert wins.
This is a great summer dessert after Sausage and Potato Foil Packs
Why You’ll Love This Pound Cake
- Uses a ton of eggs – Perfect for when you’re stocked up. This one is for my chicken mamas.
- Freezer-friendly – Make it now, enjoy it later.
- Versatile – Serve plain, glazed, toasted, or topped with berries and whipped cream.
- Classic flavor – Buttery, soft crumb with a hint of tang from sour cream and rich vanilla aroma.
Ingredients
To make this classic loaf, here’s what you’ll need:
- 4 eggs – Room temp is best
- 1 cup unsalted butter (226g) – Softened
- 1 cup sugar (200g)
- 1½ cups all-purpose flour (180g)
- ½ cup sour cream (120mL)
- 2 Tbsps whole milk
- 1 tsp salt
- 2 Tbsp vanilla – Yes, tablespoons!
- ½ tsp baking powder
How to Make Pound Cake
🧈 Step 1: Prep Your Pan
Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan—or line with parchment if you prefer easy lift-out.
🍚 Step 2: Combine Dry Ingredients
In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
🧁 Step 3: Cream Butter & Sugar
Using a stand mixer with the whisk attachment, beat butter until creamy. Slowly add sugar and mix until light and fluffy—this takes a few minutes. Scrape the bowl.
🥚 Step 4: Add Eggs
Add eggs one at a time while mixing at medium speed, scraping the bowl in between to ensure everything is incorporated.
🍦 Step 5: Mix in Sour Cream, Milk, & Vanilla
Add the sour cream, milk, and vanilla. Mix well, scrape again.
🥣 Step 6: Finish the Batter
Add dry ingredients and mix just until combined. Avoid overmixing—this keeps your cake tender.
🍰 Step 7: Bake
Pour batter into your prepared loaf pan. Smooth the top. Bake at 350°F for about 40 minutes. A long wooden skewer should come out with just a few crumbs. Let cool 10 minutes in the pan, then transfer to a rack to finish cooling.
Tips for Pound Cake Success
- Use a scale to measure flour—or spoon and level if using measuring cups.
- Room temperature eggs mix better and create a smoother batter.
- Don’t overmix! That’s the quickest route to a tough cake.
- Be patient. Don’t bump up the oven temp—low and steady wins the race for this dense bake.
How to Freeze Pound Cake
Pound cake freezes beautifully:
- Let it cool completely.
- Wrap tightly in plastic wrap, then foil.
- Freeze whole or in slices.
- Thaw at room temp or warm slices in the toaster oven for a crisp edge.
Perfect for make-ahead desserts, afternoon tea, or easy brunch sides!
Serving Ideas
- Fresh berries + whipped cream
- Toasted + slathered in butter
- Layered with lemon curd or jam
- Topped with glaze or powdered sugar
Whether you’re baking for a special occasion, meal prepping desserts, or just trying to use up an egg surplus, this pound cake hits all the right notes: buttery, tender, sweet—but not too sweet—and completely satisfying.
Make one for now and one for the freezer—you won’t regret it.
Other Great Desserts
Pound Cake
Ingredients
- 4 eggs Room temp is best, large
- 1 cup Butter 226g – Softened, unsalted
- 1 cup white sugar 200g
- 1½ cups all-purpose flour 180g, sifted
- ½ cup sour cream 120mL, or greek yogurt
- 2 Tablespoons Whole Milk
- 1 teaspoon salt
- 2 tablespoons vanilla extract
- ½ teaspoon baking powder
Instructions
Prep Your Pan
- Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan—or line with parchment if you prefer easy lift-out.
Combine Dry Ingredients
- In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
Cream Butter & Sugar
- Using a stand mixer with the whisk attachment, beat butter until creamy. Slowly add sugar and mix until light and fluffy—this takes a few minutes. Scrape the bowl.
Add Eggs
- Add eggs one at a time while mixing at medium speed, scraping the bowl in between to ensure everything is incorporated.
Mix in Sour Cream, Milk, & Vanilla
- Add the sour cream, milk, and vanilla. Mix well, scrape again.
Finish the Batter
- Add dry ingredients and mix just until combined. Avoid overmixing—this keeps your cake tender.
Bake
- Pour batter into your prepared loaf pan. Smooth the top. Bake at 350°F for about 40-50 minutes. Check doneness with a long wooden skewer, poke into center, and pull out, it should come out with just a few crumbs.
- Let cool 10 minutes in the pan, then transfer to a rack to finish cooling.
Serve
- Slice into 12 slices, and serve as you see fit, such as with whipped cream and berries.
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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