OH how thrilled I am to share today’s post with you. You guys…it’s a big freaking deal. Today, I’m sharing the best pound cake recipe of all time. I kid you not – it’s the BEST pound cake recipe of all time. And truly, ALL credit goes to J for this one. Because it’s his secret recipe, and his specialty! He’s not a baker, but this treat is the exception. It is no exaggeration that this pound cake has been TREASURED by many a recipient over the years, and my husband has completely mastered it. It’s to the point where it’s not even a thought, and time and time again he can churn out pound cake perfection. Magical. Undoubtedly his special skill in life. When we open up a pound cake shop someday, you can say you knew it when. 😉
He has the recipe noted in his One Drive as “Legendary Pound Cake,” so you know already it’s a big deal. That being said, not all pound cakes are created equal. Some are too heavy, some are too light – some are too dry or just nothing to write home about. I get it. I’m NOT a sweets girl if the sweets aren’t worth it, you know? I don’t want a meh cookie. Ain’t nobody got time for a dry cake. If I’m going to treat myself, I want a TREAT YO’SELF-worthy sweet treat!
And this is that. It’s not too sweet, perfectly moist, and just so, so yummy.
Stay tuned to my Instagram Stories because we filmed some of J’s best behind-the-scenes tips in real time so that you can make our best pound cake recipe this coming week for the holidays, in case some good ol’ Christmas baking is on the agenda. Or, if you’re in need of a hostess gift, a treat to bring to a small gathering, or just something yummy to heat up on Christmas morning – this will do the trick!
The BEST Pound Cake Recipe of all time:
I have our best pound cake recipe below for quick printing, but our specific ingredient favorites + notable tips are listed below, which I’d recommend reading before making simply because J has ALL THE HACKS from years of trial and error. Jamie has made what feels like hundreds of these bad boys at this point – it’s like a rite of passage in being at our home or in company with us anywhere. Ha!
This specific pound cake is the OG version – the original, classic variety. We’ve since experimented and have made with chocolate chips, peanut butter, blueberries, the work. But for a good tried and true pound cake, this is the very best!
The Best Pound Cake Recipe Ever
My husband's secret specialty! This is truly the best pound cake recipe ever - the most moist, yummy treat.
- 2 sticks butter (softened!)
- 3 cups sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla
- 1 cup sour cream
- 6 eggs (room temperature)
- 3 cups flour
- powdered sugar
- Baker's Joy Spray
In a large bowl, beat the butter and sugar together until light and fluffy
Add baking soda, salt, vanilla, and sour cream - beat together until well blended
Add 2 eggs and 1 cup of flour - beat again until blended
Add 2 eggs and 1 cup of flour - beat again until blended
Add the last 2 eggs and 1 cup of flour - beat again until blended
Let batter rest for 15 minutes
Set the oven to 325 degrees
Spray the Baker's Joy generously into the bundt pan (make sure all surfaces of the pan are coated!)
After 15 minutes, add the batter from your large bowl into the bundt pant (make it evenly spread!)
Bake for one hour, or one hour and 10-15 minutes depending on your oven (ours is one hour and 18 minutes exactly every time for best results!) - test doneness with a toothpick!
When finished, set the bundt pan down to sit until cool
When cool, place one hand on the center of the bundt pan, the other on the bottom, flip pound cake onto your serving dish. Remove bundt pan.
When ready to serve, sift the powdered sugar on to the cake (make it snow)
As noted in the recipe above, the first step is adding ingredients together – first butter + sugar, and then baking soda, salt, vanilla and sour cream. Super simple!
Once you get to the step where you’re adding in eggs and flour, it’s KEY to follow this exactly and alternate adding in two eggs, then one cup flour, then two eggs, then flour. DO NOT ADD EVERYTHING AT THE SAME TIME. It will mess it up. Ha!
While the batter is resting for 15 minutes, turn your oven to 325 and *generously* spray your bundt pan with Baker’s Joy. It HAS to be Baker’s Joy. Not Pam, not butter + flour…Baker’s Joy. The ONE pound cake J ever made not perfect was the day we ran out of this stuff and improvised with something else…and it doesn’t work.
Baker’s Joy or bust. Seriously.
Now you’re ready to pour in the batter!
Jiggle it out so that it lies evenly in the pan.
You might need to make a few pound cakes to know exactly how many minutes your oven needs to make the perfect one. The recipe is listed as 1 hour and 10 minutes, but we actually do 1 hour and 18 minutes in our oven every single time, on the dot, and it’s the perfect pound cake. J has experimented over the years with different bake times – sometimes 1 hour 10 minutes, sometimes 1 hour 15, sometimes 1 hour 20, and 1 hour and 18 minutes precisely is what makes magic for us.
To find your own best time, J says to start at 1 hour and 10 minutes, adding a few minutes until you think it’s done via a toothpick (just stick a toothpick into the center of the pound cake – if it comes out clean, you’re good to go!).
It should be a beautiful golden brown when done. My entire family loveloveloves a *slight* hardness to the crust, but hang with me for a hot sec because this is HARD to explain – ha! Think of it like brownie edges; depending on how long you bake ’em, the edges get denser. So they won’t get CRISPY or hard, but they’ll definitely get denser than the super-moist insides.
NOW HOLD UP – the final step is the flip!
This is where the Baker’s Joy makes ALL the difference – if you really covered you bundt pant with it, this flip should be fuss-free and your pound cake will nearly fall out of the pan because there will be ZERO stick.
We recommend sifting some powdered sugar onto your serving tray or plate first since it makes everything look so pretty. 🙂 Flip the pound cake, let it cool, then sift powdered sugar on top, too!
Will you be trying our best pound cake recipe soon?
If you’ve got any Q’s about the process at all, let us know – always happy to help. And I can’t WAIT to hear what you think of J’s famous pound cake!!!