Classic pound cake on a vintage floral platter with fresh blueberries on a striped tablecloth.

Classic Pound Cake

From the Kitchen

This recipe comes from my well-loved Williams Sonoma Kitchen Library collection, which I began gathering in the early 2000s. This particular one is tucked inside the Desserts volume and has become one of the recipes I return to most often.

If there is one cake that rarely survives more than a day in our house, it’s this one. Every time I bake it, someone inevitably wanders into the kitchen, slices off “just a little piece,” and walks away. Before long, another sliver disappears, then another, until only a few crumbs remain on the platter.

To me, that’s the mark of a truly wonderful recipe—not one that’s carefully saved for a special occasion, but one that’s quietly enjoyed throughout an ordinary afternoon.

Sometimes I’ll serve it with homemade whipped cream and whatever berries are in season. Other times, I think it’s at its very best all on its own, with a cup of coffee and a few peaceful moments in the kitchen.

Ingredients

  • 1 1/2 cups all purpose flour, plus extra for dusting
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature (I often use salted butter instead.) Plus extra if greasing the pan.
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature

Instructions

  1. Preheat the oven to 325°F. Line a loaf pan with parchment paper (running lengthwise so you have overhang on the sides for easy lifting), or lightly grease the pan and dust with flour.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
  3. In a separate bowl, using a mixer on medium to medium-high speed, beat the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition, just until blended.
  4. Sprinkle half of the flour mixture over the batter and mix just until incorporated. Mix in the sour cream, then add the remaining flour mixture and stir until evenly combined.
  5. Pour the batter into the prepared loaf pan and gently tap the pan on the counter to level the batter and release any air bubbles. Bake until a cake tester inserted into the center comes out clean, about 70 minutes (slightly longer if using a metal pan). Let the cake cool in the pan on a wire rack for 15 minutes.
  6. Run a thin knife around the inside edge of the pan. Invert the cake onto a wire rack and remove the pan. If using parchment paper, simply lift the cake out using the parchment overhang. Continue cooling on the wire rack. Serve warm or at room temperature.
  7. Feast Vintage Note: This cake keeps beautifully for several days, though we’ve never managed to leave a slice on the platter that long.