Perfect Pound Cake

The perfect pound cake is golden on the outside with a crisp, buttery crust that gives way to a velvety, tender crumb inside. It’s rich but not heavy, sweet but not too sweet—just the right balance of flavor and texture that makes each slice feel like a little celebration. Whether enjoyed plain, toasted, or topped with berries and cream, it’s the kind of cake that never goes out of style.

There’s just something about the weather getting warmer and enjoying a nice slice of cake with strawberries and whipped cream. For me, this cake is the perfect welcome to the nice summer weather.

Making the perfect pound cake starts with a few humble ingredients—but it’s all about the technique. Begin by creaming room-temperature butter and sugar until light and fluffy; this step is key for that signature tender crumb. Next, beat in the eggs one at a time, followed by a splash of vanilla and almond extract for an extra burst of flavor. Gently fold in the flour, baking powder, and salt until just combined—don’t overmix! Bake low and slow until the top is golden and a crack forms down the center. Let it cool, slice thick, and enjoy the rich, buttery magic you just pulled from your oven.

Ingredients

• Butter

• Granulated sugar

• Eggs and egg yolks

• Sour cream

• Vanilla extract

• Almond extract

• Cake flour (can substitute for all-purpose flour)

• Baking powder

• Salt

Tips

• Whipping the butter and sugar for an extended period in pound cake baking is crucial for achieving a light, tender, and moist crumb. It creates air pockets in the butter, acting as a leavener, and thoroughly integrates the sugar, helping to dissolve it and distribute moisture evenly. This process is essential for the cake's structure and texture. 

• Adding the flour in small batches when making pound cake helps ensure even distribution and reduces the risk of overmixing, both of which can affect the final texture and rise of the cake. Small additions allow for better incorporation of the flour and the ability to monitor the batter's consistency, preventing overmixing that can develop too much gluten.

As delicious as pound cake is on its own, serving it with a dollop of homemade whipped cream takes it to a whole new level. The light, airy cream balances the rich, buttery crumb perfectly—like a little cloud on top of every slice. Just whip up some cold heavy cream with a touch of sugar and a splash of vanilla until soft peaks form, then spoon generously over your cake. Add fresh berries or a drizzle of honey if you’re feeling fancy, and you’ve got a simple but stunning dessert that tastes like pure comfort.

Perfect Whipped Cream

Making the perfect homemade whipped cream is delightfully simple and so worth it—once you try it, you’ll never go back to the store-bought stuff. Start with cold heavy cream (chilled is key!), Then whip it with a hand mixer or stand mixer on medium speed. As it starts to thicken, add powdered sugar and a splash of vanilla bean paste for just the right amount of sweetness and flavor. Keep whipping until soft peaks form—fluffy and billowy, but not stiff or grainy. That’s it! Light, luscious, and ready to top everything from pound cake to your morning coffee.

Storing

Pound cake stores like a dream, which makes it perfect for make-ahead treats or sneaky late-night slices. Once it’s completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days—it actually gets even more moist and flavorful with a little time. For longer storage, you can refrigerate it for up to a week or freeze it (wrapped well) for up to 3 months. Just let it come to room temp before serving, and it’ll taste just as buttery and delicious as the day you baked it.

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Perfect Pound Cake

Yield: 10-12

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

This pound cake is the buttery, golden queen of classic cakes—dense, dreamy, and deliciously simple. With a rich crumb and just the right sweetness. Its classic simplicity makes it perfect on its own or as a base for toppings like fresh fruit, whipped cream, or glazes.

Ingredients

• 1 cup unsalted butter (2 sticks). Room temperature
• 1 1/4 cup granulated sugar
• 3 eggs. Room temperature
• 2 egg yolks. Room temperature
• 1/2 cup sour cream. Room Temperature
• 1 1/2 teaspoons of vanila extract
• 1/2 teaspoon almond extract
• 1 1/2 cups cake flour (can substitute for all-purpose flour)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Whipped Cream

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla bean paste (or extract)

Instructions

1. Preheat the oven to 350 degrees and line a loaf pan with parchment paper.
2. In a stand mixer fitted with the paddle attachement add the butter and sugar and mix until light and fluffy (6-8 minutes).
3. Add the eggs and egg yolks and mix until just combined. Then add the sour cream, vanilla extract, and almond extract and mix until fully incoperated.
4. Then add the the salt and baking powder, then the flour 1/2 cup at a time, allowing to be fully incorperated into the mixture, around 2 minutes.
5. Scoup batter into loaf pan and smooth evenly. Tap the loaf pan on the counter to remove air bubbles and make a slit down the center of the loaf with a butter knife. Bake for 55-65 minutes.
6. Allow the pound cake to cool before serving.
7. Before serving, make the whipped cream. In a bowl add two cups of heavy cream, powdered sugar, and vanilla bean paste and mix with a hand mixer or in a stand mixer. Mix for 3-5 minutes until a nice fluffy mixture has formed.
8. Slice the pound cake, top with cream and your favorite berries.

Equipment

1. loaf pan
2. Parchment paper
3. Wire rack
4. Spatula
5. Stand mixer
6. Hand mixer