Perfect Pound Cake Recipe | Yummly

Perfect Pound Cake

THE HILL HANGOUT(11)
Mendoza: "Delicious! I will definitely be making it again…" Read More
7Ingredients
80Minutes
1830Calories
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Ingredients

US|METRIC
  • 3 sticks butter (room temperature)
  • 3 cups sugar
  • 6 tablespoons cake flour
  • 8 ounces sour cream
  • 6 large eggs
  • 1 1/2 teaspoons vanilla (real, more if you want it to be really rich)
  • 3 cups cake flour (minus six tablespoons)
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    NutritionView More

    1830Calories
    Sodium27% DV640mg
    Fat137% DV89g
    Protein41% DV21g
    Carbs81% DV243g
    Fiber8% DV2g
    Calories1830Calories from Fat800
    % DAILY VALUE
    Total Fat89g137%
    Saturated Fat52g260%
    Trans Fat
    Cholesterol530mg177%
    Sodium640mg27%
    Potassium330mg9%
    Protein21g41%
    Calories from Fat800
    % DAILY VALUE
    Total Carbohydrate243g81%
    Dietary Fiber2g8%
    Sugars153g306%
    Vitamin A60%
    Vitamin C2%
    Calcium15%
    Iron50%

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

    Reviews(11)

    Mendoza 7 months ago
    Delicious! I will definitely be making it again. Just as the recipe says, it took 75 minutes in the oven to bake. Loved it!!
    Jenay 7 months ago
    whewww... it is so good.... my cake stuck to the pan but it's ok because I'm going to put a vanilla glaze on top of it. It still came out super good! I tried putting the cake pieces that were stuck back on the cake, which is why it looks crazy lol the bottom of my cake cracked as well. This is the 2nd time around. nailed it!
    Phil N Gabby 8 months ago
    Really well great recipe
    Deronda Hale 10 months ago
    Needed to cook a bit longer but taste GREAT.
    Hattie a year ago
    I always hesitate to make pound cake because I often find them to be too dry. This is the extreme exception. It’s super moist with a great texture and as a bonus it tastes like butter!! I had no trouble getting it out of the pan. However, it was too much batter for my standard size bundt pan. If I had added all of the batter, I’m certain it would have overflowed in the oven. I withheld about 2/3 of a cup and it was perfect. Make it, you won’t be disappointed.
    Paul B. 2 years ago
    This thing is amazing! So melt in your mouth!
    Lisa Y. 2 years ago
    Perfect the first time. The second time I may have kept it in the oven too long but it was still pretty good.
    Deborah M. 2 years ago
    It turned out wonderful!
    Bate 2 years ago
    Best pound cake I have ever made and it really does taste better the next day. My husband, children and grandsons raved about it. It is a keeper for sure.
    Doug H. 2 years ago
    mw and the wife made it together, very good taste and moist , only problem was getting it out of the bunt pan, and yes we sprayed it with a cooking spray !!! overall very good !!
    Dana B. 3 years ago
    Perfect it’s my family’s favorite 😍

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