Perfect Pound Cake Recipe
This Pound Cake recipe is deliciously dense, rich, and so easy to make. It be your new go-to for mornings with a cup of coffee, or a simple dessert for brunch, luncheons, or any occasion.
Servings: 8 (1 loaf)
Ingredients
- 3/4 cup unsalted butter , softened to room temperature
- 4 ounces full-fat cream cheese , softened to room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons sour cream , at room temperature
- 3 large eggs , at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups cake flour , spoon & leveled
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Preheat oven to 325°F (not 350°F.) Generously butter and flour a standard 9x5 loaf pan (making sure to get butter in all the corner grooves and discard any excess flour.)
- Using a handheld mixer (or stand mixer fitted with a paddle or whisk attachment), beat the butter on high speed until smooth and creamy, 1-2 minutes. Scrape down the bowl with a rubber spatula. Add the cream cheese and beat until completely smooth and combined, about 1 minute. Add the sugar and beat until combined, about 1 minute. Then add the sour cream, vanilla extract, and almond extract and beat until combined and creamy. Scrape down the bowl again.
- On low speed, beat the eggs in 1 at a time allowing each to fully incorporate before adding the next. (Careful not to over-mix after the eggs have been added.) Once the 3rd egg is combined, add in the cake flour, baking powder, and salt. Beat on medium speed just until combined. (Do not over-mix.) Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a thick and very creamy.
- Pour batter evenly into the prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for approximately 75 minutes, or until a toothpick inserted in the center comes out clean. (Loosely tent the pan with foil halfway through bake time to ensure the surface does not over-brown.)
- Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert from pan and transfer to a wire rack or serving dish to cool completely.
- Slice and serve with optional toppings like homemade whipped cream & fresh berries.
- NOTE: don't miss the tips in the article to ensure you end up with perfect pound cake!
Nutrition
Calories: 445kcal · Carbohydrates: 49g · Protein: 6g · Fat: 25g · Saturated Fat: 15g · Trans Fat: 1g · Cholesterol: 133mg · Sodium: 115mg · Potassium: 95mg · Fiber: 1g · Sugar: 32g · Vitamin A: 852IU · Vitamin C: 1mg · Calcium: 44mg · Iron: 1mg