This classic vanilla pound cake can be dressed up or down with your favorite add-ins or toppings. It’s freezeable too!
Are you one of those people that eats desserts for breakfast? While I don’t do that as an adult, I certainly did as a child. My parents thought it was perfectly acceptable to have pound cake or cheesecake for breakfast. In fact, my dad still eats these things on the regular after he wakes up.
A few weeks ago, my dad came home from Taiwan. When I asked him what he wanted to eat for breakfast the next day, he said, “Pound cake?” Surprisingly, I have never made a pound cake from scratch before. About 30 years ago, I would happily eat the grocery store kind that you normally would buy in the freezer section. I don’t think I’ve had a pound cake since.
I happily made a pound cake for my dad, and he was excited to eat it for breakfast. He liked this so much that he took it home with him a few days later (that and the fact that he had no food at his house!). A few days after my dad’s departure, I made another pound cake for our family. I didn’t try any of my dad’s pound cake because, well, it was his.
For our pound cake, I dressed it up with some whipped cream and strawberries. Without these additions, the pound cake was a bit plain. Of course, you can bake this with other types of flavor extracts (almond would be good!) or even slather a slice with Nutella.
Husband’s rating: 3.5 out of 5
Addie’s rating: 3.5 out of 5
My rating: 3.5 out of 5
Classic pound cake
- 1 and ½ cups (180 grams) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup (2 sticks / 226 grams) unsalted butter room temperature
- 1 cup (200 grams) granulated sugar
- 4 large eggs
- ½ cup (120 millileters) plain non-fat Greek yogurt can substitute with sour cream
- 2 Tablespoons vanilla extract
- Preheat your oven to 350°F. Generously grease or line a standard 9"x5" baking pan and set aside (I used a silicone baking pan and greased it lightly).
- In a medium sized bowl, whisk together the flour, salt and baking powder and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar on medium high speed until it turns pale, about 2-3 minutes.
- Turn the mixer to low and add in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Add in the sour cream and vanilla and mix well.
- Slowly add in the flour mixture and mix until everything just comes together.
- Transfer the batter to your prepared baking pan and smooth out the top.
- Bake in your preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing and serving.