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World's Best Pound Cake Recipe
Pound Cake: Buttery and Irresistible
The "Just One More Piece" Cake
Pound cake is dangerous. Whenever I make this recipe, I have to eat two pieces warm from the oven. Or (gulp) three. I can't help it.
It's the perfect cake: soft and buttery inside with a crunchy crust.
I love this recipe. It's easy, foolproof, and makes a gorgeous cake.
1 cup butter (two sticks)
3 cups sugar
3 cups flour
1 tsp. salt
1/2 tsp. baking soda
1 cup sour cream
2 tsp. vanilla
How To Make The Cake
Preheat oven to 325 degrees (160/170 Celsius).
In your stand mixer, beat the one cup butter till light and fluffy -- usually about 2 minutes. The butter will become fluffiest if it is room temperature.
Add in the sugar, one cup at a time, and beat till very light. Beating the sugar and butter together properly takes about 4 minutes or so. When it's lightly-colored, it's ready.
Add in the eggs, one at a time, and beat well after each addition. You'll get the best rise from this cake if your eggs are room temperature.
In a separate bowl, mix together the flour, salt and baking soda. Add in this mixture, alternately, with the cup of sour cream and the vanilla extract. Beat till just combined, then STOP.
Grease and flour a large tube pan (also known as a bundt pan) then scrape in your batter.
Bake for 1 hour, 25 minutes. If a toothpick comes out clean, it's done. Oven temperatures vary, so set your timer for 1 hour, 20 minutes and check it.
Let the cake sit on the counter for about 15 minutes before you unmold it from the pan. I always run a thin spatula around the edges to make sure the cake will come out easily.
Serve the cake with ice cream, or fresh berries...
...or just eat a slice by itself. Then (if you're like me) you'll have to eat "just one more little slice."
Thinking about eating a third slice?
That makes you a pound cake addict.
Join the club.