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Classic Pound Cake

This Classic Pound Cake recipe delivers the BEST old-fashioned sour cream pound cake. It's incredibly moist, tender, and bursting with vanilla flavor. A simple yet perfect choice for a timeless dessert.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Pound Cake Ingredients
  • 1.5 cups unsalted butter softened
  • 2.75 cups granulated sugar
  • 6 large eggs room temperature
  • 0.5 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 0.75 cup sour cream room temperature
  • 3 cups all purpose flour
  • 2 tbsp cornstarch

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray well with nonstick cooking spray that has flour in it).
  2. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture for a few minutes, or until it’s light, fluffy, and light in color.
  3. Mix in the eggs, one at a time, beating just until each egg is fully incorporated before adding the next one.
  4. Add baking powder, vanilla extract, and salt and stir. Then add the sour cream, cornstarch, and flour. Mix just until combined.
  5. Pour the mixture into the prepared bundt pan. Bake for about 55-65 minutes or until a toothpick inserted near the middle of the cake comes out clean.
  6. Let cool in the pan for 15 minutes, then invert onto a serving plate and cool completely. (The cake will release more easily when warm).
  7. Dust the cooled cake with powdered sugar for serving. Store in an airtight container for up to 4 days.

Notes

For best results, ensure all cold ingredients like butter, eggs, and sour cream are at room temperature before mixing. This helps create a smooth, emulsified batter and a tender crumb.