The last few recipes I’ve posted here have been slightly more complicated with a lot of steps, so I chose something really simple this time. This vanilla pound cake is a quick, easy recipe that doesn’t require any previous baking experience. As long as you don’t over-bake it, you’ll find yourself with a seriously moist cake and there probably won’t be any leftovers!
The original pound cake got its name from the breakdown of ingredients it included. The recipe literally called for one pound each of butter, sugar, eggs, and flour. No leavening, no added flavor, and no glaze or frosting on top. Modern day pound cakes tend to have a few more ingredients, but the basic concept is the same.
This recipe is for a standard loaf pan, typically around 8.5 x 4.5 inches. However, if you want your pound cake in bundt form, just double the recipe and you’ll have enough batter for a standard bundt pan! The only tricky thing about bundt pans is how many little crevices they have so just be sure to grease it really well.
You can easily adapt this recipe to better suit your taste or the season. The vanilla provides the main flavor but something like almond extract or lemon juice could be substituted. The frosting is also optional, of course. This recipe calls for a standard lemon buttercream but use whatever you like best! If you want a thinner “glaze”, just stir together 1 cup of powdered sugar with a couple tablespoons of milk and drizzle over your loaf.
1 cup butter, room temperature
1 1/2 cups sugar
1/2 cup sour cream
3/4 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
3 large eggs
1/4 cup butter (1/2 stick)
1 cup powdered sugar
2-3 Tbsp lemon juice
1. In a large mixing bowl, cream the butter and sugar together.
2. Add the sour cream and vanilla and mix until incorporated.
3. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time.
4. Pour the mixture into a greased and floured loaf pan and bake until toothpick inserted into the center comes out clean, usually between 45-55 minutes.
5. Cool in pan for 10 minutes, then remove and finish cooling on wire rack. Frost and serve when completely cooled.
Cake will stay moist for about 3-4 days in a sealed container at room temperature.
Cake recipe adapted from Food Network.View more articles written by Britta.