The traditional Pound Cake recipe originated from Britain and consisted of only 4 ingredients: butter, egg, flour and sugar. The name Pound Cake derives from the fact that all 4 ingredients weigh 1 pound each. This recipe is a modernized version of the original Pound cake. The Pound Cake is dense yet moist and has a rich and buttery flavour and can be draped with whipped cream, berries or ice cream.
- 345g room temperature butter
- 500g granulated sugar
- 226g room temperature cream cheese
- 80g sour cream
- 1 tablespoon vanilla extract
- 6 eggs
- 360g cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- Grease a 12 cup bundt pan and preheat the oven to 325 F (163 C).
- Beat softened butter with sugar on high speed for approximately 2 minutes until mixture appears light and fluffy. Then add cream cheese and beat for another minute. Mix in sour cream as well as vanilla extract.
- Thoroughly whisk in one egg at a time before adding the next.
- Sift flour as well as baking powder and baking soda. Add all dry ingredients including salt to egg mixture and beat on medium speed until batter is just combined and free of lumps. The consistency of the batter should be creamy and on the thicker side.
- Pour batter into the prepared pan. Lift the pan 1 foot from the kitchen counter and carefully drop 3-4 times to get rid of air bubbles in the batter.
- Bake for approximately 75-95 minutes until a toothpick inserted comes out clean. To prevent the cake from becoming too dark: Loosely cover the cake with aluminum foil half time through baking.
- Remove cake from the oven and let it cool completely before serving with whipped cream and berries or ice cream.
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