Pound cake is a classic, rich, and dense cake traditionally named for its original proportions: one pound each of flour, butter, eggs, and sugar. This recipe uses a modern, balanced approach with sour cream or buttermilk to ensure a moist, tender crumb while keeping that signature buttery flavor and golden crust.
Ingredients
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3 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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1 cup (2 sticks) unsalted butter, softened to room temperature
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1/2 cup vegetable oil (or shortening) for extra moisture
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3 cups granulated sugar
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5 large eggs, room temperature
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1 tbsp vanilla extract
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1 cup sour cream or whole buttermilk, room temperature
1.Prep Pan and Preheat:
Preheat your oven to 325 F (165 C). Thoroughly grease and flour a 10-inch Bundt pan or tube pan (or spray with a baking spray containing flour).
2.Whisk Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3.Cream Butter and Sugar:
Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter and vegetable oil together on medium speed until smooth. Gradually add the granulated sugar and beat on medium-high for 5 to 7 minutes until the mixture is very light, pale, and fluffy.
4.Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
5.Alternate Dry Ingredients and Sour Cream:
With the mixer on low speed, add the flour mixture in three parts, alternating with the sour cream in two parts (begin and end with the flour). Mix just until combined—do not overmix, or the cake will lose its tender crumb.
6.Bake and Cool:
Pour the batter evenly into the prepared pan and smooth the top. Bake for 65 to 75 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely before slicing.
