Easy Old Fashioned Pound Cake (Loaf Pan Recipe)

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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! 


Units Scale

**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


  • 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.
YouTube video


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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