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Gallery Perfect Pound Cake Credit: Con Poulos Recipe Summary prep: 15 mins total: 2 hrs 30 mins Servings: 8 Yield: Makes one 8 1/2-by-4 1/2-inch loaf

Ingredients Ingredient Checklist 2 sticks unsalted butter, softened (but still cool to the touch—a finger pressed in should leave a dent but not sink in deeply), plus more for pan 1 1/2 cups unbleached all-purpose flour, plus more for dusting 1 1/4 cups sugar 1 teaspoon baking powder 1 teaspoon kosher salt (we use Diamond Crystal) 2 teaspoons pure vanilla extract 4 large eggs, room temperature, lightly beaten 1/3 cup sour cream or full-fat Greek yogurt, room temperature

Cook’s Notes Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.You can use a larger, 9-by-5-inch pan here, but the cake will be flatter, so start checking for doneness a few minutes early. Adding an additional dairy product such as sour cream, yogurt, or milk is not traditional for pound cake, but we like how it lightens the texture.

Gallery Perfect Pound Cake Credit: Con Poulos

Recipe Summary prep: 15 mins total: 2 hrs 30 mins Servings: 8 Yield: Makes one 8 1/2-by-4 1/2-inch loaf

Perfect Pound Cake      Credit: Con Poulos

Perfect Pound Cake

Credit: Con Poulos

Perfect Pound Cake

Recipe Summary prep: 15 mins total: 2 hrs 30 mins Servings: 8 Yield: Makes one 8 1/2-by-4 1/2-inch loaf

Recipe Summary

prep: 15 mins total: 2 hrs 30 mins

Servings: 8 Yield: Makes one 8 1/2-by-4 1/2-inch loaf

prep: 15 mins

total: 2 hrs 30 mins

prep:

15 mins

total:

2 hrs 30 mins

Servings: 8

Yield: Makes one 8 1/2-by-4 1/2-inch loaf

8

Makes one 8 1/2-by-4 1/2-inch loaf

Ingredients

Ingredients

  • 2 sticks unsalted butter, softened (but still cool to the touch—a finger pressed in should leave a dent but not sink in deeply), plus more for pan 1 1/2 cups unbleached all-purpose flour, plus more for dusting 1 1/4 cups sugar 1 teaspoon baking powder 1 teaspoon kosher salt (we use Diamond Crystal) 2 teaspoons pure vanilla extract 4 large eggs, room temperature, lightly beaten 1/3 cup sour cream or full-fat Greek yogurt, room temperature

Directions

Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.

Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.

Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn’t get too dark.)

Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).

Cook’s Notes Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.You can use a larger, 9-by-5-inch pan here, but the cake will be flatter, so start checking for doneness a few minutes early. Adding an additional dairy product such as sour cream, yogurt, or milk is not traditional for pound cake, but we like how it lightens the texture.

Cook’s Notes

Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

Reviews (6)

 Add Rating & Review     209 Ratings   5 star values:        52    4 star values:        82    3 star values:        45    2 star values:        25    1 star values:        5

Reviews (6)

Add Rating & Review     209 Ratings   5 star values:        52    4 star values:        82    3 star values:        45    2 star values:        25    1 star values:        5

Add Rating & Review

209 Ratings 5 star values: 52 4 star values: 82 3 star values: 45 2 star values: 25 1 star values: 5

209 Ratings 5 star values: 52 4 star values: 82 3 star values: 45 2 star values: 25 1 star values: 5

209 Ratings 5 star values: 52 4 star values: 82 3 star values: 45 2 star values: 25 1 star values: 5

  • 5 star values: 52 4 star values: 82 3 star values: 45 2 star values: 25 1 star values: 5

    Martha Stewart Member     Rating: 2.0 stars       03/25/2020   I’m an experienced baker and this is not good. I had high hopes with the batter, which was very light, but the finished product is dense, dry, and rubbery. I took it out after 40 minutes and it was still overdone. It’s edible with a thick icing for moisture, but I won’t be repeating.  

Martha Stewart Member     Rating: Unrated       11/22/2014   Made it last weekend and it was awesome! My husband and I loved it. It was moist and perfect. The texture was exactly as I remember my mom's pound cake's used to be. It was the right amount for a two person family. Will be making it again soon.  

Martha Stewart Member     Rating: Unrated       01/13/2014   Well it turns out that this is no the so perfect pound cake. I made it this weekend, and omg it turn out to be so hard, I followed the receipe excatly as it reads. I don't know what I did wrong that it's hard and very dry.  

Martha Stewart Member     Rating: Unrated       12/30/2013   I just put it in the oven, I didn't have vanilla extract :/ but I realized it too late and decided to keep going, we'll see how it turned out. Hopefully good, fingers crossed!  

Martha Stewart Member     Rating: Unrated       09/19/2012   Lemon???  

Martha Stewart Member     Rating: Unrated       01/29/2012   Just made this and found it to be a little dry. With my oven 65 minutes was way to long so i took it out 20 minutes early. One should start checking for doneness around 40 minutes into the baking time. The recipe says mix well so I don't think I over mixed it although I did forget to add the lemon, etc with eggs so I had to add it after the flour. I will try again hopefully without error!  

Martha Stewart Member     Rating: Unrated       08/20/2011   I followed this recipe exactly, with the exception of substituting Splenda Baking Sugar for granulated sugar. During the baking, it smelled fabulous. However, the taste was very very "eggy". Too "eggy" as a matter of fact. I am going to retry with regular sugar to see if that makes a difference. I'll let you know. If it tastes the same as today's version, I will be just as disappointed.

    Martha Stewart Member

    Rating: 2.0 stars 03/25/2020

I’m an experienced baker and this is not good. I had high hopes with the batter, which was very light, but the finished product is dense, dry, and rubbery. I took it out after 40 minutes and it was still overdone. It’s edible with a thick icing for moisture, but I won’t be repeating.

Rating: 2.0 stars

Rating: Unrated 11/22/2014

Made it last weekend and it was awesome! My husband and I loved it. It was moist and perfect. The texture was exactly as I remember my mom’s pound cake’s used to be. It was the right amount for a two person family. Will be making it again soon.

Rating: Unrated

Rating: Unrated 01/13/2014

Well it turns out that this is no the so perfect pound cake. I made it this weekend, and omg it turn out to be so hard, I followed the receipe excatly as it reads. I don’t know what I did wrong that it’s hard and very dry.

Rating: Unrated 12/30/2013

I just put it in the oven, I didn’t have vanilla extract :/ but I realized it too late and decided to keep going, we’ll see how it turned out. Hopefully good, fingers crossed!

Rating: Unrated 09/19/2012

Lemon???

Rating: Unrated 01/29/2012

Just made this and found it to be a little dry. With my oven 65 minutes was way to long so i took it out 20 minutes early. One should start checking for doneness around 40 minutes into the baking time. The recipe says mix well so I don’t think I over mixed it although I did forget to add the lemon, etc with eggs so I had to add it after the flour. I will try again hopefully without error!

Rating: Unrated 08/20/2011

I followed this recipe exactly, with the exception of substituting Splenda Baking Sugar for granulated sugar. During the baking, it smelled fabulous. However, the taste was very very “eggy”. Too “eggy” as a matter of fact. I am going to retry with regular sugar to see if that makes a difference. I’ll let you know. If it tastes the same as today’s version, I will be just as disappointed.

All Reviews for Perfect Pound Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Perfect Pound Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest