Perfect Pound Cake

I think I have finally found the recipe for the perfect pound cake!! I have been looking and cooking for years, but have never been able to make a pound cake worthy of praise. They all seemed to be too dry or didn’t have that REAL pound cake flavor. But I think I have finally done it. And the great thing is that it really isn’t that hard to make. Here is my recipe for the Perfect Pound Cake:

Perfect Pound Cake

3 sticks of butter, room temperature
3 cups of sugar
3 cups minus 6 tablespoons of cake flour
8 oz sour cream
6 large eggs
1 1/2 teaspoons of real vanilla (more if you want it to be really rich)

Cream butter, sugar and sour cream together with mixer. Ann vanilla and mix well. Alternate adding flour and eggs while mixing. Bake 65-75 minutes at 300 degrees. DO NOT PREHEAT OVEN.

Perfect Pound Cake from TheHillHangout.com

I hope you enjoy making this for your family. We made one last week and ate it with fresh strawberries. Yum!! By the way, it’s better the second day.

 

Perfect Pound Cake
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Ingredients
  1. 3 sticks of butter, room temperature
  2. 3 cups of sugar
  3. 3 cups minus 6 tablespoons of cake flour
  4. 8 oz sour cream
  5. 6 large eggs
  6. 1 1/2 teaspoons of real vanilla (more if you want it to be really rich)
Instructions
  1. Cream butter, sugar and sour cream together with mixer. Add vanilla and mix well. Alternate adding flour and eggs while mixing. Pour into cake pan sprayed with baking spray. Bake 65-75 minutes at 300 degrees. DO NOT PREHEAT OVEN.
The Hill Hangout https://thehillhangout.com/

Perfect Pound Cake from TheHillHangout.com

Comments

  1. Mrs. Delightful says

    This pound cake looks perfect.

    Mrs. Delightful
    http://www.ourdelightfulhome.blogspot.com

  2. Linda G Smith says

    What size pan did you use? It looks perfect but I can’t tell the size of pan being used.
    Do you ever make a chocolate pound cake and do you use the same ingredients plus adding cocoa? If so how much and is the temperature the same and the baking time the same?
    I can’t wait to try your recipe.

  3. Hello, My name is Frances Norfleet. I looked for a recipe about 3 months ago and came across this one. I got all my ingredients together and i heard someone else say ” Do not preheat oven”. Best advice I ever heard, my cakes were good before. But my daughter did not like the ” to brown part”, as she calls it. So when I found this one it was like dreamy. I made it and it came out sooooooooo! oh so pretty. Thanks very much for sharing your recipe, it is now my go to.

    • Ashley Mills Hill says

      Hi, Frances. Thanks for stopping by TheHillHangout.com. I’m so happy you love our pound cake as much as we do!

  4. Have you ever tried baking as a sheet cake. I am searching for the perfect cake for petit fours and have yet to find one and thought I would try yours !

  5. What is the weight equivalent of 3 sticks of butter please? Thanks 🙂

  6. Leatrice Brown says

    Hi my name is Lee
    I would like a clear understanding about minus 6 tablespoon of flour. What do you do with the 6 spoons of flour. My understanding that it is really not 3 cups of flour. I don’t understand that part clearly.

  7. I just got my Kitchen aid 100th anniversary mixer, and was anxious to get to baking. I wanted to start with something simple and with few ingredients. I tried this recipe this week using Demerara sugar, which gave the cake a darker color and created a very nice thin crunchy cookie like top. I let it sit overnight which I think gave a depth of taste. The butter flavor came through quite well. It is definitely a very rich cake. I noticed each day, it taste even better than the day before. I will try again, but will use 1/2 cup less sugar as I think I like a less sweeter cake. I plan to add lemon and orange zest the next go around. I’ll let you know how it goes.

  8. I really liked your post. I read your blog quite often and
    I just shared it on Pinterest. Keep up the good work.

  9. It’s me again –
    I have been making this cake and giving it away to friends and co-workers. It’s a winner as I am asked to bake a cake. This is the first time I am hearing to start with a cold oven; it makes a huge difference. A thoroughly baked, yet moist cake with with a lovely outer crunch. The best pound cake recipe I have tried!

  10. I would also like to know about the “minus 6 tablespoons of flour”. Do you measure 3 cups them out the 6 tbsp back?

  11. Christine Alexander says

    No leavening of any kind like baking soda threw me for a loop – is it because the recipe calls for cake flour? I gave it a go anyway ( halved everything for a loaf pan) and fingers crossed it will turn out as directed 🙂

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