Classic Moist Pound Cake Recipe

This incredibly moist pound cake is richer than grandma's, with a velvety crumb and perfect balance of butter and tangy sour cream.

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Course pound cake recipes moist

Ingredients

1 cup 2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup full-fat sour cream at room temperature
1/4 cup whole milk at room temperature

Instructions

Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter and flour, or line with parchment paper.
In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed for 5 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
With the mixer on low speed, add half of the flour mixture to the butter mixture. Mix until just combined.
Add the sour cream and milk, and mix until just combined. Then add the remaining flour mixture and mix until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top is browning too quickly, tent loosely with foil after 45 minutes.
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.

Notes

1. For a lemon version, add the zest of 2 lemons to the sugar and rub it in with your fingers before creaming.
2. Store the cake tightly wrapped at room temperature for up to 3 days.
3. To freeze, wrap the cooled cake in plastic wrap, then foil, and freeze for up to 3 months.
4. If you don't have sour cream, full-fat Greek yogurt works as a substitute.