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pound cake sliced from the side

No-Frills Pound Cake

This pound cake is just the right about of sweet and moist with a crust that complements the fluffy center perfectly. Like your granny used to make.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 2 standard loaves


  • Mixing bowls and/or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring spoons
  • Sift
  • Nonstick baking spray
  • 2 loaf pans or a Bundt pan
  • Toothpicks (to check for doneness)


  • 1 cup unsalted butter
  • 1 ½ cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 teaspoon light sour cream


  • Preheat oven to 325º F.
  • Spray 2 - 9" loaf pans with Bakers Joy (I highly recommend this product for all cakes)
  • In a mixing bowl or stand mixer, cream together your sugar & butter. Beat until fluffy.
  • Add eggs - one at a time & beating in-between each addition. Scrape batter down off the sides of the bowl. Add lemon juice and vanilla extract.
  • Sift together flour, baking powder, and salt. Add dry ingredients to the wet ingredients. Then fold sour cream into the batter - be careful to not overmix.
  • Pour into prepared pans. Bake 60- 75 minutes or until the toothpick test is clean.
  • Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on a wire rack until room temperature before cutting.


  • Sour cream in this recipe can be substituted for plain greek yogurt
Keyword Pound cake