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Pound cake does not get more classic than this dense, buttery, melt-in-your-mouth bundt with a tender crumb and golden crust. Maddie calls it the Sunday cake because we bake one almost every weekend, and a slice with coffee is pure comfort. If you love an easy bundt, you will want our 7Up cake too.
This pound cake stays incredibly moist thanks to a full cup of sour cream, and it needs just a dusting of powdered sugar to shine.
Pound Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 1 hour 15 minutes
- ⏳ Total Time: About 1 hour 45 minutes (with cooling)
- 🍽️ Serving: 12 servings
- ⚡ Calories: 697kcal
- 🌶️ Flavor Profile: Rich, buttery, and dense with sweet vanilla and almond
- ✋ Difficulty: Easy, on par with our hummingbird bundt cake
Quick Answer
To make a moist pound cake, cream softened butter and sugar for a full six minutes, then beat in egg yolks, whole eggs, vanilla, and almond extract. Mix in sour cream for moisture, then add the flour just until combined. Bake in a bundt pan at 350 degrees until a toothpick comes out with a few moist crumbs.
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Why This Recipe Works
Click to see the technique science
- Sour cream for moisture. A full cup of sour cream makes this pound cake incredibly tender and moist instead of dry.
- Whip the butter and sugar. Beating for a full six minutes adds air, which gives the cake its lift and a fine, even crumb.
- Extra egg yolks. The mix of yolks and whole eggs adds richness and that classic dense, buttery pound-cake texture.
- Do not overbake. Pulling the cake when a toothpick has a few moist crumbs keeps it from drying out.
- A touch of almond. A little almond extract alongside the vanilla deepens the flavor without ever taking over.
- Simple, classic finish. A dusting of powdered sugar is all this cake needs, because the flavor speaks for itself.
Why You’ll Love This Recipe
- It is the ultimate buttery, melt-in-your-mouth classic dessert.
- It stays moist for days, which makes it perfect to bake ahead.
- It is a simple, crowd-pleasing bundt, like our hummingbird bundt cake.
Key Ingredients
Here is what makes this pound cake so good. See the recipe card for exact amounts.
- Butter: A full pound of softened salted butter is the heart of this cake; let it soften so it whips up light.
- Sugar: Granulated sugar whipped into the butter creates the cake structure and tender crumb.
- Eggs and yolks: Extra yolks add richness, while whole eggs give the cake its lift and classic density.
- Sour cream: The secret to a moist pound cake; it keeps every single slice tender.
- Flour and extracts: Sifted all-purpose flour plus vanilla and a touch of almond build the flavor and texture.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this pound cake your own.
- Add a glaze: Drizzle with a simple vanilla or lemon glaze instead of powdered sugar.
- Lemon pound cake: Add lemon zest and swap the almond extract for lemon.
- Berries and cream: Serve slices with whipped cream and fresh berries.
- Chocolate marble: Swirl in melted chocolate, or try our marble cake.
- Make it a cake spread with our 7Up cake for a bake sale.
How to Make Pound Cake
- Whip the softened butter until smooth, add the sugar, and beat on medium-high for a full 6 minutes until pale and fluffy.
- Beat in the egg yolks two at a time, then add the whole eggs, vanilla, and almond extract.
- Mix in the sour cream until smooth, scraping down the bowl as needed.
- Add the sifted flour a little at a time on low speed, mixing just until no dry patches remain.
- Spread the batter into a greased 10-cup bundt pan and smooth out the top.
- Bake at 350 degrees for 1 hour to 1 hour and 15 minutes, cool, then dust with powdered sugar.
Recipe Tips & Tricks
- Soften the butter fully so it whips up light and airy.
- Whip for the full 6 minutes; this is what gives the cake its lift and fine crumb.
- Grease the bundt pan well, getting into every crevice, so the cake releases cleanly.
- Do not overbake; a few moist crumbs on the toothpick means it is done.
- Cool in the pan 15 minutes before inverting so it holds its shape.
- Sift the flour for the smoothest, most tender texture.
- Store covered at room temperature; it stays moist for up to four days.
Serving Ideas and Suggestions
A slice of this pound cake is perfect with a cup of coffee or tea. It is simple enough for an everyday treat and elegant enough for company.
Dress it up for dessert with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. A drizzle of glaze never hurts either.
It is a great addition to any dessert table. Serve it alongside our hummingbird bundt cake and an angel food cake for a beautiful cake spread.
Pound Cake FAQs
Dry pound cake is almost always overbaked. Pull it when a toothpick inserted in the center comes out with a few moist crumbs, not totally clean. The sour cream in this recipe also helps keep it moist.
Whipping the butter and sugar for a full six minutes incorporates air, which gives the pound cake its lift, light texture, and fine, even crumb. Do not rush this step.
Yes. Pound cake actually tastes great the next day and keeps moist for up to four days covered at room temperature. You can also freeze it, wrapped well, for up to three months.
A 10-cup or larger bundt pan works beautifully for this recipe. Grease it thoroughly so the cake releases cleanly. You can also use two loaf pans, adjusting the bake time down.
No, the almond extract is optional. It adds a subtle depth alongside the vanilla, but you can leave it out or swap in another extract like lemon if you prefer.
Store pound cake covered at room temperature for up to four days, or wrap and freeze it for up to three months. Thaw frozen cake at room temperature before serving.
Craving more cake? Bake our 7Up cake next.
Classic Moist Pound Cake
Ingredients
- 1 pound salted butter softened
- 3 1/3 cup granulated sugar
- 6 large egg yolks
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 1 cup sour cream
- 3 1/2 cups sifted all-purpose flour
- Powdered sugar optional
Instructions
- 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.
- Place the butter into the bowl of a stand mixer with the paddle attachment and whip until smooth.1 pound salted butter
- Add the sugar, stir to combine, then whip on medium-high speed for 6 minutes.3 1/3 cup granulated sugar
- Add the egg yolks in two at a time until fully mixed in.6 large egg yolks
- Add the remaining whole eggs, vanilla extract, and almond extract if using. Stir to combine.2 large eggs, 2 teaspoons vanilla extract, 1/2 teaspoon almond extract
- Place the sour cream in the bowl and stir to combine. Scrape the sides.1 cup sour cream
- 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.3 1/2 cups sifted all-purpose flour
- Add the pound cake batter to the bundt pan and smooth out the top.
- 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.
- Allow to cool in the pan for 15 minutes, then invert it on to a wire rack to cool completely.
- Before serving, dust with powdered sugar if desired, slice, and serve.Powdered sugar
Notes
- Use room temperature ingredients for the smoothest batter.
- Scrape the sides of the bowl often to make sure everything mixes evenly.
- Don’t overbake! Check at 1 hour and remove once moist crumbs appear on your toothpick.
- Cool the cake completely on a wire rack before slicing.
- Use a paddle attachment on your stand mixer for the creamiest texture.
- Measure your flour carefully using a spoon and level method to avoid a dry cake.
Nutrition
Love This Recipe?
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These were so much fun to make and tasted delicious.