Soft, buttery, lightly sweet and supremely soft, this pound cake recipe is the best you'll ever have. We broke it down so you have a step by step guide to make the best pound cake you'll ever have!
Recipe by Sofi | Broma Bakery on June 14, 2023
Prep time: PT20M
Cook time: PT1H
Total time: PT1H20M
Rating
4.9 stars ( reviews)
Keywords
pound cake, easy, the best
Ingredients
1 cup unsalted butter, at room temperature
1 1/3 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream
1/4 cup milk
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to 350°F and generously butter a standard size loaf pan on all sides.
In a stand mixer fit with the whisk attachment, combine the softened butter and granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes.
Scrape down the sides of the bowl and add the eggs in one at a time, beating well between each addition. Add the vanilla and almond extract and mix well.
In a separate mixing bowl combine the flour, baking powder and salt and stir to combine.
Add about half of the flour mixture to the bowl of the mixer and mix until just combined. Add the sour cream and milk and mix until just combined. Add the remaining flour and mix until just combined and no streaks of flour remain. Do not over mix.
Transfer the batter into your prepared pan and use a silicone spatula to spread into an even layer.
Bake for 45 minutes to 1 hour, or until a knife inserted into the middle comes back mostly clean and the loaf is golden brown.*
Reviews
Laura on 2023-06-15 (5 stars): I made this cake this morning and wow - the texture, the flavor, just amazing! I also put in some orange zest and it works beautifully with the almond flavor. 5/5
Susan on 2023-06-16 (5 stars): That…is…a…beautiful… golden…pound cake!!! Must… make…it…soon!!! ( I find your pound cake breathtaking!)
Matthew McGrane on 2023-08-10 (5 stars): Made this last week for a party and everyone nearly fainted over how spectacular it was. I’m excited to make it again soon. Thanks for sharing such a wonderful recipe with everybody.
Ecca on 2023-12-28 (5 stars): So I accidentally read sour cream as cream cheese 😅 It took about another 35mins to bake but it's absolutely delicious. I used a metal loaf pan and live in Central Oregon 👍 Thank you for the recipe!
M Stott on 2024-05-25 (5 stars): Excellent recipe -- quick to make and absolutely perfect pound cake. I made mine as directed, but added 1 tsp Almond Extract, and 1 tsp Lemon Extract and added crunchy, large grain sugar on top (which stays crunchy, it doesn't melt in the baking). Addictive!!!
Naomi on 2024-06-30 (5 stars): I made it with buttermilk the first time because I needed to use it up, it was really dense, moist, but got really dark on the edges. The second time I made it, it still got a little dark on the edges, still a perfect denseness to it. I served it with fresh strawberries and whip cream. Loved by all. Both times it took 60min to bake.
Noor on 2024-09-10 (5 stars): I followed your recipe, turn out exactly as shown. I baked the Butter Pound Cake. Very delicious
and everyone loved it. Thank you. Awesome
Rosa on 2024-09-29 (4 stars): Recipe very easy cake out wonderful Thank you
Nica on 2024-11-16 (5 stars): I’m not a great baker and have only made box cakes. This is my first time baking a poundcake from scratch and this recipe is amazing. It’s bakery quality, I couldn’t believe I baked it. My family loved it as well. I will never use any recipe but this one. Thank you so much for sharing it.
Ginny on 2024-12-17 (5 stars): I did not have the sour cream so substituted Mountain High plain yogurt. It turned out very well. Going to use pound cake for strawberry shortcake.
Nicolette on 2025-07-03 (5 stars): This recipe is perfect! I had to throw away an entire pound cake earlier today because it was terrible. I've been searching for a decent pound cake recipe that didn't require a dozen eggs or 3 sticks of butter! Came out perfect! I did have to cook it for and hour and 15 minutes but other than that, this is the best recipe for pound cake! Thank you so much! Also, I used butter extract instead of almond extract (I didn't have any almond extract) and it tastes so buttery!
Kimberly on 2026-05-09 (5 stars): I Love Pound Cake, my grandmother used to make it all the time, I couldn’t find her recipe. So I came upon this one. It was the best poundcake I’ve ever had. Didn’t substitute anything, the sour cream I think is what did it the almond extract. You have so many delicious recipes, I’ve made tons of them.
Can’t wait to see what’s next.
