Rich and buttery pound cake is a timeless dessert known for its dense yet soft texture and deep buttery flavor. This classic cake is perfect for tea time, special occasions, or as a simple dessert served with coffee. Made with basic pantry ingredients, pound cake is easy to prepare and delivers bakery-style results at home.<\/p>\n
Unlike light sponge cakes, pound cake has a rich crumb and a moist interior, making it satisfying and flavorful even without frosting.<\/p>\n
Pound cake is a traditional cake that gets its name from the original recipe, which used a pound each of butter, sugar, eggs, and flour. Modern versions adjust the quantities slightly and often include sour cream or vanilla to enhance moisture and flavor while keeping the classic richness intact.<\/p>\n
To make this rich and buttery pound cake, you will need:<\/p>\n
4 large eggs
1 cup (200 g \/ 7 oz) sugar
1\u00bd cups (180 g \/ 6.3 oz) all-purpose flour
\u00bd cup (120 ml) sour cream
1 teaspoon salt
2 tablespoons vanilla extract
\u00bd teaspoon baking powder
Butter for greasing the pan<\/p>\n
Preheat your oven to 170\u00b0C (160\u00b0C fan) or 340\u00b0F. Grease a loaf pan and line it with baking paper to prevent sticking.<\/p>\n
In a large mixing bowl, beat the eggs and sugar together until the mixture becomes pale and slightly thick. This helps create a smooth and tender cake texture.<\/p>\n
Add the sour cream and vanilla extract to the egg mixture and mix until well combined.<\/p>\n
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.<\/p>\n
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing, as this can make the cake dense.<\/p>\n
Pour the batter into the prepared loaf pan and smooth the top evenly.<\/p>\n
Bake for 50 to 60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.<\/p>\n
Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before slicing.<\/p>\n
Use room-temperature eggs for a smoother batter.
Do not overmix once the flour is added.
Bake on the middle rack for even cooking.
Allow the cake to cool completely before slicing for clean cuts.<\/p>\n
This pound cake is delicious on its own, but you can also serve it with powdered sugar, fresh berries, whipped cream, or a drizzle of honey. It pairs beautifully with tea or coffee.<\/p>\n
Store the pound cake in an airtight container at room temperature for up to three days.
Refrigerate for up to seven days.
Freeze slices for up to two months and thaw at room temperature before serving.<\/p>\n
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Why is my pound cake dense?
Pound cake is naturally dense, but overmixing or too much flour can make it heavier than desired.<\/p>\n
Can I replace sour cream?
Yes, you can use plain yogurt or heavy cream as a substitute.<\/p>\n
Can I add flavors to this cake?
Yes, lemon zest, orange zest, or almond extract can be added for extra flavor.<\/p>\n
Can I bake this cake in a bundt pan?
Yes, but baking time may increase slightly. Always check with a skewer.<\/p>\n
Rich and buttery pound cake is a simple yet elegant dessert that never disappoints. With its moist texture and classic flavor, this homemade pound cake recipe is perfect for everyday baking and special occasions alike.<\/p>\n","protected":false},"excerpt":{"rendered":"
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