Favorite Pound Cake
A moist, buttery pound cake with a delicate almond flavor, perfect for tea time or special occasions. Its rich texture and subtle sweetness make it a crowd-pleaser, especially when dusted with powdered sugar. An easy-to-make classic that pairs beautifully with coffee or fresh fruit.
Ingredients
Instructions
- Preheat oven to 325°F.
- Grease and flour a tube pan.
- Cream butter and sugar thoroughly.
- Add eggs one at a time, beating thoroughly after each addition.
- Alternately add flour and 3/4 cup sour cream to the batter.
- Dissolve baking soda in 1/4 cup sour cream and add to the batter, blending well.
- Add almond extract and salt.
- Stir the batter well.
- Pour into prepared pan and bake for 1 hour and 5 minutes.
- Cool the cake in the pan for 20 minutes.
- Remove from pan and sift powdered sugar over the warm cake.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have almond extract, vanilla extract works as a great substitute. You can also use Greek yogurt in place of sour cream for added protein without compromising flavor. For an extra touch, consider adding citrus zest for a refreshing twist.
Serving Suggestions
This pound cake is delightful on its own, but you can elevate it by serving with fresh berries and whipped cream. It pairs beautifully with a cup of tea or coffee. For a different experience, try serving it alongside a scoop of vanilla ice cream, making it a perfect dessert after a meal. For more sweet treats, browse more American recipes.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and place in a freezer bag; it can last in the freezer for up to 3 months. To reheat, allow it to thaw at room temperature and warm in the oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Favorite Pound Cake contains roughly 377 calories, with 8g protein, 78g carbohydrates, and 4g fat. It is a good source of protein (16% of the Daily Value), calcium (16% of the Daily Value), and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 814mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be denser. If using all-purpose flour, consider sifting it to help lighten the mixture. For best results, stick to cake flour, which gives the pound cake its signature lightness.
Why is my pound cake dry?
A dry pound cake can result from overmixing the batter or overbaking. Make sure to mix just until combined and check the cake a few minutes before the suggested baking time to avoid drying it out. Every oven is different, so keep an eye on it.
Can I add fruit to the pound cake batter?
Absolutely! Adding fruit like blueberries or chopped strawberries can enhance the flavor and moisture of the cake. Just be sure to coat the fruit in a little flour before folding it into the batter to prevent it from sinking to the bottom during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).