Easy Old Fashioned Pound Cake (Loaf Pan Recipe)
Learn how to make the best pound cake from scratch using my Easy Old Fashioned Pound Cake Recipe. This vanilla loaf pound cake is made with sour cream for a moist and delicious butter pound cake that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 40-60 minutes
- Total Time: 6 minute
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven, Baking
- Cuisine: American
Ingredients
**For best results use room temperature ingredients as listed
- 2 sticks unsalted butter (room temperature or 70 degrees F)
- 1 cup granulated sugar
- 1/2 cup sour cream (room temperature)
- 4 large eggs (room temperature)
- 1 1/2 cups all-purpose flour, sifted
- 1/2 tsp sea salt
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 325 degrees F and liberally spray a loaf pan with non-stick cooking spray or grease well with shortening.
- In a large mixing bowl beat butter for 3-4 minutes on medium speed with an electric hand mixer until the butter is a light pale color and fluffy.
- Next add the sugar gradually, and mix for an additional 2-3 minutes until the mixture is smooth. Add in sour cream, salt, and vanilla extract and mix until incorporated.
- Next, begin adding in room temperature eggs, one at a time, and mix on low speed until just incorporated. This usually only takes 15-20 seconds per egg. **Don’t overmix
- Lastly, add in sifted flour in increments and mix on low speed until just combined. Again, don’t overmix.
- Pour batter into greased loaf pan and smooth the top out with a spatula, ensuring it gets evenly in all four corners of the pan. Bake in the oven for 40-60 minutes.
- Let pound cake cool in pan for 10 minutes before releasing.
- Serve pound cake warm and add toppings or glaze if desired.
Notes
How to Store Leftover Loaf Pound Cake:
Any leftover pound cake should be stored at room temperature in an airtight container.
It will remain fresh for up to 5 days.
How to freeze pound cake:
Pound cake can be frozen either as a whole loaf or in individual slices for up to 6 months.
To freeze as a loaf:
Let cool completely, double wrap with plastic wrap, and wrap with aluminum foil.
Once ready to eat, thaw at room temperature overnight, unwrap, slice, and serve.
To freeze slices:
Let cool completely, slice, and wrap individually with plastic wrap and aluminum foil, or store unwrapped in a freezer safe container or bag.
Once ready to eat, thaw at room temperature for a few hours, and serve.
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Find it online: https://www.kindlyunspoken.com/old-fashioned-pound-cake/