Pound Cake

Classic, buttery pound cake made with eggs, sour cream, and vanilla. Easy to bake, freezer-friendly, and perfect for any occasion. Moist, rich, and delicious!

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 305kcal

Author: Rachael

Equipment

Ingredients

4 Large eggs Room temp is best, large
1 cup Salted butter 226g – Softened, unsalted
1 cup Granulated 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

Recipe slightly adapted from Preppy Kitchen

Storage: The cooled cake can be tightly wrapped in plastic wrap and stored at room temperature for up to 4 days. Alternatively, wrap in aluminum foil, place in an airtight container, and freeze for up to 3 months.

Nutrition