Homemade Pound Cake Recipe – Simply Scratch

This Homemade Pound Cake recipe is easy and makes a deliciously moist and tender cake. Slice this rich and buttery bread and top with lemon curd, homemade whipped cream and fresh berries or your favorite preserves. Makes 1 loaf or about 10 to 12 slices.

What exactly is pound cake?

pound cake is called pound cake because traditionally the recipe called for 1 pound of each of the following four ingredients: flour, butter, eggs and sugar. 😳 This recipe is less strict but definitely rich and buttery, dense and heavy yet tender and moist.

And so versatile.

Pound cake is like an empty cava and can be served sliced ​​in many different ways. You can serve it topped with anything from homemade whipped cream, fresh seasonal fruit to cottage cheese or jam, ice cream or chopped nuts and honey. I included a helpful list at the end of the post.

This freshly made sponge cake recipe makes 1 loaf, but easily doubles to make 2. That way you can enjoy one, wrap one up and stick it in the freezer, or give it to a family member, friend, or neighbor.

To make this homemade pound cake you will need:

• unbleached all-purpose flour – The base for the cake batter.
• baking powder – Gives the dough lightness and allows it to rise.
• fine salt – Use either sea salt or pink Himalayan salt.
• unsalted butter – Adds moisture, fullness and flavor.
• granulated sugar (White) – For sweetening and seasoning.
• Big Eggs – Leave to stand for 30 minutes before using or soak in a bowl of lukewarm water.
• sour cream – Imparts flavor and moisture.
• real vanilla extract – Adds warmth and enhances all other flavors in this recipe.

Start by preheating your oven to 350°.

Meanwhile, grease and flour a regular loaf tin. I like to use a baking spray that also contains flour. You can also grease and flour your loaf tin and line it with baking paper.

In a mixing bowl, stir together 1 1/2 cups all-purpose unbleached flour, 1 teaspoon fine salt, and 1/2 teaspoon baking soda. Then set aside.

In the bowl of your stand mixer fitted with the mixer attachment, add 1 cup (2 sticks) unsalted butter, softened to room temperature, and 1 cup caster sugar.

Cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape the bowl and mix on low for a few seconds.

With the mixer on medium-low, add 4 eggs one at a time, beating well after each egg. Stop and scrape down the sides and bottom of the bowl.

Measure and add 1/2 cup sour cream.

And 1 tablespoon pure vanilla extract and stir until well combined. Stop and scrape down the sides and bottom of the bowl.

Add one third of the flour mixture.

Mix until well blended.

Scrape down the sides and bottom of the bowl and repeat these steps until all of the flour is incorporated.

Pour the batter into the prepared loaf pan.

Smooth the surface of the dough evenly with a rubber spatula. Bake on the middle shelf of the preheated oven for about 50 to 60 minutes (depending on the oven). or until a cake tester comes out clean with a few crumbs.

Every oven is different, so start checking after about 45 minutes.

Leave to cool for about 10 minutes.

Carefully remove the loaf from the mold and place on a wire rack to cool completely before slicing and serving.

How to serve pound cake:

• Enjoy it pure or coated with sugar syrup and garnished with fresh fruit.
• Top with berry compote and homemade whipped cream.
• Cut into cubes and form a little thing.
• Grill and serve with seasonal fruit, preserves, marmalade or a spoonful of your favorite quark (like lemon, rhubarb or cranberry!).
• Add toasted and chopped nuts with honey or maple syrup.
• Serve topped with a scoop of ice cream and chocolate sauce or caramel.

Recipe Adjustments:

• Add lemon, lime or orange zest for a light and citrusy bread.
• Swap out vanilla extract for almond extract (although I would personally reduce the amount of almond extract to 1/2 teaspoon).
• Fold in the roasted, chopped nuts or dried fruit.

How to store leftover homemade pound cake:

Once completely cool, wrap tightly in plastic wrap and place in the fridge. If it freezes, wrap it in plastic wrap first, and then in foil.

How long does homemade pound cake keep?

When stored properly, it will keep for up to 5 days in the fridge or 3 months in the freezer. You can also freeze individual slices (wrap them in plastic wrap and put them in a freezer-safe bag). This allows you to thaw a single slice at a time.

How to Defrost Homemade Pound Cake:

Defrost the bread or individual slices at room temperature and not in the microwave, as this could dry out the cake. Once thawed, you can reheat it in the microwave if you want a warm piece.

Enjoy! And if you try this Homemade Pound Cake recipe, let me know! Take a picture and tag me Twitter or Instagram!

This recipe was originally published on April 27, 2010.