Classic Moist Pound Cake Recipe

If you love simple cakes that taste amazing, then you’re going to fall in love with this Pound Cake.

It’s rich, buttery, and soft with just the right amount of sweetness.

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Pound Cake is the kind of dessert that makes everyone smile—from grandma at the holiday table to kids looking for a sweet after-school snack.

This classic pound cake recipe is made with basic ingredients you probably already have in your kitchen.

It’s buttery with a tender crumb and moist texture.

What’s even better is how EASY it is to make.

Just mix all the ingredients in a large bowl, pour the batter into your prepared pan, and bake until golden brown. Boom!

It hails from England originally, and yet, somehow it’s become a classic here in the Southern U.S.A.!

By the way, the perfect pound cake recipe does exist. You’ll see shortly!

Let’s dive into why this is the best Pound Cake you’ll ever make!

1. Sour cream makes it super moist. The sour cream helps the cake stay soft and rich without being too heavy.
2. A slow mix builds the best texture. Using a medium speed and adding ingredients a little at a time creates a fine crumb and helps avoid air bubbles.
3. Simple ingredients, big flavor. This classic pound cake recipe uses pantry staples but turns out perfect every time.

• Salted butter
• Granulated sugar
• Egg yolks
• Large eggs
• Vanilla extract
• Almond extract (optional)
• Sour cream
• All-purpose flour
• Powdered sugar (optional)

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE POUND CAKE:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT KIND OF PAN SHOULD I USE?
• CAN I ADD A GLAZE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Classic Moist Pound Cake Recipe

1. Preheat the oven to 350°F. Spray a 10-cup or larger bundt pan with baking spray. Use a pastry brush and brush all over the inside of the bundt pan and edges. Set aside.
2. Place the butter into the bowl of a stand mixer with the paddle attachment and whip until smooth.
3. Add the sugar, stir to combine, then whip on medium-high speed for 6 minutes.
4. Add the egg yolks in two at a time until fully mixed in.
5. Add the remaining whole eggs, vanilla extract, and almond extract if using. Stir to combine.
6. Place the sour cream in the bowl and stir to combine. Scrape the sides.
7. Finally, stir the flour in a little at a time on low speed until fully incorporated with no dry patches. Scrape down the sides and give it another stir.
8. Add the pound cake batter to the bundt pan and smooth out the top.
9. Bake for 1 hour to 1 hour and 15 minutes until a toothpick inserted into the center comes out mostly clean; a few moist crumbs are a good sign. You do NOT want to overbake this or it will be dry.
10. Allow to cool in the pan for 15 minutes, then invert it on to a wire rack to cool completely.
11. Before serving, dust with powdered sugar if desired, slice, and serve.

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WHAT KIND OF PAN SHOULD I USE?

The best choice is a bundt pan that holds at least 10 cups.

Make sure to spray it well and brush all over the inside so the cake doesn’t stick.

The last thing anyone wants is their cake getting all stuck and breaking on the way out of the pan!

A 10-inch tube pan is also a great option.

CAN I ADD A GLAZE?

Yes! A simple glaze made with powdered sugar and a little heavy cream or lemon juice sounds seriously delicious to me.

You can also use a cream cheese glaze for extra flavor.

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ANY ADDITIONS?

The most important thing here is your own taste buds.

Try out a thing or two from this list if they look good!

• Fresh berries or fresh fruit on top
• Lemon zest mixed into the batter
• A drizzle of caramel sauce
• Chocolate chips folded in
• A dusting of cinnamon and sugar
• A scoop of vanilla ice cream
• Toasted coconut on top
• Crushed nuts for a crunchy topping
• A spoonful of fruit jam swirled in
• Whipped cream on the side

ANY SUBSTITUTIONS?

I think any full recipe is changeable.

Let me know how your buttery pound cake turns out!

• Use unsalted butter and add ½ teaspoon of salt
• Swap sour cream for plain Greek yogurt
• Try cake flour instead of all-purpose for a lighter crumb
• Try coconut sugar instead of white sugar for a different flavor
• Replace almond extract with lemon extract or leave it out – lemon pound cake sounds divine.

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ROOM TEMPERATURE: Wrap the cake in plastic wrap or place it in an airtight container.

It will stay fresh for up to 3 days on the counter.

REFRIGERATOR: Store it in the fridge wrapped tightly for up to a week.

Let it come to room temperature before serving for the best flavor and texture.

FREEZER: Wrap slices in plastic wrap and place in a freezer-safe bag or airtight container.

Freeze for up to 3 months. Thaw at room temperature.

This Pound Cake is truly one of those desserts that brings people together.

It’s warm, buttery, and always hits the spot.

With its soft inside and golden crust, it’s the kind of cake that makes you want seconds.

Give this simple recipe a try and you’ll see why it’s a favorite in my kitchen!

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!