If you are looking for a classic, moist pound cake recipe, this All Time Favorite Pound Cake Recipe delivers a rich buttery flavor with a soft, tender crumb. Perfect for holidays, brunch gatherings, or an everyday dessert, this homemade pound cake is simple, reliable, and made using American measurements. With a touch of sour cream and a hint of citrus zest for added depth, this cake stands out from ordinary versions while keeping its traditional charm.
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half (or whole milk)
- 1/3 cup sour cream
- 1 teaspoon fresh lemon zest
- Fresh berries for serving
- Whipped cream for serving
Instructions
- Preheat oven to 350°F.
- Grease and flour a 12-cup Bundt pan or 10-inch tube pan.
- In a large mixing bowl, beat butter and sugar on low speed until combined, about 1–2 minutes.
- Increase speed to medium-high and beat for 4–5 minutes until light and fluffy. This step helps create a fine crumb texture.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, almond extract, and lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Reduce mixer speed to low. Add the flour mixture alternately with half-and-half and sour cream, beginning and ending with flour. Mix just until incorporated. Do not overmix.
- Spoon batter evenly into the prepared pan and smooth the top.
- Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes. Loosen edges with a knife and invert onto a cooling rack. Cool completely before slicing.
Serve with fresh berries and whipped cream if desired.
Baking Tips
- Use room temperature ingredients for best texture.
- Cream butter and sugar thoroughly for a lighter cake.
- Avoid opening the oven during the first 50 minutes of baking.
- Let the cake cool fully before slicing for clean, even pieces.
