Pound Cake Recipe: Classic Homemade Butter Cake

A dense, buttery American classic using equal parts butter, sugar, eggs, and flour, enhanced with sour cream for moisture and tang. Perfect served warm or day-old with fresh fruit.

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Course: Cakes

Cuisine: American Traditional

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: servings

Calories: 180kcal

Author: Samantha Jones

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 cup all-purpose flour
1 tablespoon baking powder (optional)
1 teaspoon vanilla extract
8 ounces sour cream
1/4 cup milk
1/2 teaspoon salt

Instructions

Preheat oven to 350°F (180°C) and grease a 10-inch tube pan.
Crack eggs into a mixing bowl and set aside.
In separate bowl, beat butter and sugar on medium speed for 3-4 minutes until light and fluffy.
Add sour cream and milk, mixing on low until emulsified.
Incorporate eggs one at a time, fully blending after each addition.
Add flour in two batches, alternating with vanilla extract, and mix until just combined.
Pour batter into prepared pan and smooth surface.
Bake for 65-70 minutes until firm and golden.
Cool in pan 10 minutes before unmolding.
Transfer to wire rack to cool completely.

Notes

Use room temperature butter for optimal creaming
Sour cream acts as natural leavening agent
Cool completely before slicing to avoid crumbling
Store in airtight container up to 3 days

Nutrition