This no-sour-cream pound cake is a buttery loaf made with flour, sugar, eggs, milk, and vanilla. Creaming the butter and sugar well, then adding the flour gently, gives it a fine, tender crumb without sour cream or other specialty ingredients.
Ingredients
- 1 teaspoon (5 g) softened butter, for greasing the pan
- 1 tablespoon (8 g) all-purpose flour, for dusting the pan
- 1 cup (227 g) unsalted butter, softened but not melted
- 1 2/3 cups (333 g) granulated sugar
- 4 large eggs, about 200 g without shells, at room temperature
- 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (3 g) fine salt
- 1/2 cup (120 ml) whole milk, at room temperature
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 325°F (163°C). Grease a 9-by-5-inch (23-by-13-cm) loaf pan with the teaspoon of butter, then dust it with the tablespoon of flour, tapping out the excess. For easier removal, line the pan with a strip of parchment paper that extends over the two long sides; grease and flour the uncovered sides as well. Bring the butter, eggs, and milk to room temperature before mixing. The butter should give slightly when pressed but still hold its shape.
- Combine the dry ingredients. Whisk the flour, baking powder, and salt together in a medium bowl until the baking powder is evenly distributed. This small amount of baking powder gives the loaf a little lift while keeping the close, even texture people expect from pound cake. Set the bowl aside.
- Cream the butter and sugar. In a large bowl, beat the softened butter with the sugar using a hand mixer or stand mixer fitted with the paddle attachment. Mix on medium speed for about 3 to 4 minutes, scraping the bowl once or twice, until the mixture looks pale, fluffy, and noticeably lighter. This step traps air in the batter; butter that is too cold will not cream properly, while melted butter will not hold the same air.
- Add the eggs gradually. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the bowl and beaters as needed so there are no dense streaks of butter at the bottom. If the mixture looks slightly curdled after an egg goes in, continue mixing briefly; it usually comes back together when the flour is added. Avoid adding cold eggs, which can make the butter firm up into small lumps.
- Alternate the flour mixture and milk. Add about one-third of the flour mixture and mix on low just until most of it disappears. Add half the milk and the vanilla, then mix briefly. Repeat with another third of the flour, the remaining milk, and finally the rest of the flour. Stop as soon as no dry flour is visible, then finish with a few gentle strokes using a spatula. Do not beat the batter until smooth for a long time; overmixing after flour is added can make the cake tough or cause a peaked, chewy center.
- Fill the pan and bake. Scrape the batter into the prepared loaf pan and smooth the top, leaving it slightly higher in the center if needed. Bake for 65 to 75 minutes, rotating the pan once after about 40 minutes if your oven browns unevenly. Begin checking at 65 minutes: a wooden skewer inserted in the center should come out clean or with a few dry crumbs, and the top should be golden and spring back lightly when pressed. Check the center with an instant-read thermometer; it should be about 200–205°F (93–96°C), above the USDA FSIS safe minimum of 160°F (71°C) for egg dishes. If the top is browning too quickly before the center is done, lay a loose piece of foil over it for the remaining bake.
- Cool before slicing. Set the pan on a cooling rack for 15 minutes. Run a thin knife around the edges that are not lined with parchment, then lift the loaf out using the parchment or turn it carefully onto the rack. Cool for about 1 hour 45 minutes more before slicing. The center continues to settle as it cools, so cutting while warm can make otherwise well-baked slices crumble or look gummy. Use a serrated knife and a gentle sawing motion for neat slices.
Tips
- Measure flour lightly. If using cups, fluff the flour in its container, spoon it into the measuring cup, and level the top. Scooping directly with the cup can pack in extra flour, making the loaf dry and heavy. A kitchen scale gives the most consistent result: use 250 g.
- Use room-temperature ingredients. Butter, eggs, and milk that are all around room temperature combine more smoothly. If you forgot to take the eggs out, place them in a bowl of warm—not hot—water for 5 to 10 minutes. Cut cold butter into small pieces and let it soften; do not microwave it until partly melted.
- Keep the mixing gentle once flour goes in. Creaming creates lift, but prolonged beating after adding flour develops gluten and can make the cake tough. Mix on low and stop as soon as the dry ingredients are incorporated. Scraping the bowl helps prevent pockets of flour without overworking the batter.
- Choose a close pan size. A 9-by-5-inch loaf pan gives the batter room to rise. A smaller pan may overflow, while a wider pan makes a shorter loaf that can bake sooner. If your pan is a different size, fill it no more than about two-thirds full and check early; bake extra batter in a separate small pan rather than crowding the loaf.
Serving Suggestions
Serve the cake in plain slices with coffee, tea, or a glass of milk. Its buttery flavor is rich enough to stand on its own, so it also makes a useful base for a simple dessert: add sliced strawberries, peaches, or berries and a spoonful of lightly sweetened whipped cream. For a warm-weather plate, pair a slice with fresh fruit or a small scoop of vanilla ice cream.
For a lightly toasted serving, place a slice in a dry skillet over low heat for a minute or two per side, or toast it briefly in a toaster oven. Watch closely because the sugar in the crust can brown quickly. A thin spread of butter or fruit preserves is another easy option, especially for slices served at breakfast or as an afternoon snack.
Variations
Lemon pound cake: Add 1 tablespoon (6 g) finely grated lemon zest to the butter and sugar before creaming, and replace 1 teaspoon of the vanilla with lemon juice. The zest gives a fragrant citrus note without changing the cake’s basic structure. For a simple glaze, stir 1 cup (120 g) powdered sugar with 1 to 2 tablespoons (15 to 30 ml) lemon juice and drizzle it over the completely cooled loaf.
Almond-vanilla: Replace 1 teaspoon (5 ml) of the vanilla with 1/2 teaspoon (2.5 ml) almond extract. Almond extract is concentrated, so adding much more can overpower the buttery flavor. If you want a little texture, fold in up to 1/2 cup (60 g) finely chopped toasted almonds after the flour is mixed in.
Milk alternatives: Replace the whole milk with the same amount of unsweetened, unflavored oat milk or soy milk. The loaf should still bake well, though its flavor may be slightly less creamy; sweetened or flavored alternatives can make the cake noticeably sweeter or add a competing taste. Avoid replacing the milk with extra butter or oil, since the batter needs liquid to come together evenly.
Chocolate chip loaf: Fold 3/4 cup (130 g) mini chocolate chips into the finished batter. Tossing them with 1 teaspoon of the measured flour can help keep them from settling, but do not add extra flour beyond the recipe amount. The chips make the slices sweeter and more dessert-like, so berries or plain coffee are especially good alongside.
Storage and Reheating
Let the cake cool, then refrigerate it within 2 hours of baking. Once it is fully cool, wrap the loaf tightly or place it in an airtight container to keep it from drying out or absorbing refrigerator odors. It keeps well for 3 to 4 days refrigerated. For the softest texture, let an individual slice sit at room temperature for 15 to 20 minutes before serving; the butter firms in the refrigerator and tastes less tender when cold.
To freeze, wrap the completely cooled loaf or individual slices in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 to 3 months for best quality. Thaw wrapped slices in the refrigerator overnight or at room temperature for about 1 to 2 hours. If you prefer a warm slice, microwave it for 8 to 12 seconds; longer heating can make it rubbery and dry. Do not reheat the whole loaf unless you plan to serve it at once.
Frequently Asked Questions
Can I make pound cake without sour cream?
Yes. This recipe uses whole milk instead of sour cream, with butter and eggs providing richness and structure. Sour cream is common in some modern pound cake recipes, but it is not required for a classic-style buttery loaf. The milk gives the batter enough moisture to mix and bake evenly without a sour-cream tang.
Can I use buttermilk instead of whole milk?
Yes, use 1/2 cup (120 ml) buttermilk in place of the milk. It adds a mild tang and may make the crumb a little more tender. Since this recipe has only a small amount of baking powder and no baking soda, the swap should not require another leavening adjustment. Do not use a thick cultured product as a one-to-one substitute without thinning it first.
Why did my pound cake turn out dense?
A close crumb is normal for pound cake, but a very heavy or gummy loaf can result from too much flour, cold ingredients, under-creamed butter, or underbaking. Measure the flour by weight if possible, cream the butter and sugar until visibly fluffy, and make sure the center is baked through before removing the pan. Also avoid opening the oven repeatedly during the first hour, since a sudden temperature drop can slow the rise.
Why did the cake crack on top?
A lengthwise crack is common in loaf-style pound cake. The outside sets before the center finishes rising, so the top opens as the batter expands; it does not mean the cake has failed. A deep crack paired with a dry or overly dark crust may mean the oven is running hot. An oven thermometer can help identify that, and a loose foil cover can prevent excess browning late in the bake.
Can I bake this in a Bundt pan?
The batter can be baked in a well-greased 10- to 12-cup Bundt pan, but the bake time will differ from the loaf version. Start checking around 50 minutes and continue until a skewer comes out clean and the cake is baked through; the exact timing depends on the pan’s shape and material. Cool it in the pan for about 15 minutes before turning it out, and do not fill the pan more than two-thirds full.
How do I know when the cake is cool enough to slice?
Allow about 2 hours of cooling in total: 15 minutes in the pan and the rest on a rack. The loaf should feel cool rather than warm at the center, and the crumb will be more settled and easier to cut. If you slice it too soon, steam escapes and the warm interior may compress or crumble under the knife.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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