Classic Pound Cake Recipe | Yummly
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Classic Pound Cake

VICTORIA BEAUREGARD: "Mmmmmm.... Yummy!! Yuuuuuuuuuuuuuuuuuuuuuuuuuuuuu…" Read More
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  • 8 ounces unsalted butter (room temperature, plus more for pan)
  • 2 cups cake flour (spooned and leveled, plus more for pan)
  • 2 cups granulated sugar
  • 2 pure vanilla extract (teapoons)
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 1/2 cup sour cream (plain Greek yogurt, or softened cream cheese)
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    NutritionView More

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    Calories430Calories from Fat190
    Total Fat21g32%
    Saturated Fat12g60%
    Trans Fat
    Calories from Fat190
    Total Carbohydrate57g19%
    Dietary Fiber0g0%
    Vitamin A15%
    Vitamin C0%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Mmmmmm.... Yummy!! Yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuum
    Linnett Marie 3 months ago
    Do not use substitute for cake flour. If u do its ganna taste like corn starch so just use the regular cake flour
    Eve Love 8 months ago
    Looooove this recipe! Easy to follow. I’m not a baker by any means but this cake makes me feel proud. I’ve made it for friends, coworkers, and family!
    Sarah 9 months ago
    I changed the recipe to use self rising flour instead of cake flour, only because I didn’t have any cake flour. I cut the recipe in half and baked it for half the time in a Bundt pan. It was a little too sweet, so I’ll reduce the sugar next time. Overall, the recipe was delicious!
    Robbie Schwartz a year ago
    Sweet flavor but too much batter for the pan. Good thing I has foil under it what a mess! It can out a litter dense in the middle. I would make it again but in a tube/Bundt pan.
    Lisa a year ago
    Very nice I added a bit of lemon juice and zest and it worked great I can see adding lots of items to this and it would be great
    Hi 2 years ago
    It turned out perfect but I only made it with 1/2 cup of sugar and I added 1/4 teaspoon of baking soda. It came out delicious my 2 year old loved it
    Judy Kliemann 2 years ago
    The pound cake came out great. Baking time was right on. Taste very good, I will make this again.
    Justin Spitler 2 years ago
    Okay so like it took over 2 hours to fully cook so like idk
    scorpioangel90 3 years ago
    I used the cream cheese and I also added almond along with the vanilla and it was very moist and delicious
    Angie Hardnock 3 years ago
    It’s was good and buttery!!!
    Miniya Lezeau 3 years ago
    Good it’s delicious but a little too sweet
    Joe 4 years ago
    Awesome!! Was fantastic!!
    Mahya Nasiri 4 years ago
    It was good 😊 the taste is good too... but it take 2 hours to cook 👍
    Leeann M. 4 years ago
    Nice cake. I used a bundt cake pan instead of a loaf pan.
    Troy Desselles 4 years ago
    After baking it for 1.5hrs is was still quite uncooked in the middle
    Liccie D. 5 years ago
    Instead of making one cake, I made little cupcakes. It made about 16 of them and they were delicious! I highly recommend using whole milk yogurt. Throw in some extra yogurt for more moisture, about 1/2 a cup. Also, try using almond extract instead of vanilla. The flavor is perfect with a cup of coffee in the morning or some diced fruit served on the side. In general, you can use this recipe as a base for other pound cake recipes.
    Coqui Kitchen 5 years ago
    Good stuff. I made this non dairy. I replaced sour cream with coconut milk and non dairy butter. I added lemon juice. It came out crunchy and dense, like a lemon tart, but very yummy. Next time, I will do less non dairy butter and more lemon juice.