The Washington Post

Classic Pound Cake

Classic Pound Cake 16.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Oct 13, 2020

This simple pound cake recipe reminds us of Entenmann's brand. It emerges from the oven smelling like sweet vanilla, but let it cool completely for the best flavor.

Storage Notes: Leftover pound cake can be tightly wrapped and stored at room temperature for up to 3 days. Extra pound cake may also be tightly wrapped and frozen for up to 1 month.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings

  • 2 1/2 sticks (285 grams/1 1/4 cups) unsalted butter, at room temperature, plus more for greasing the pans
  • 1 1/3 cups (266 grams) granulated sugar, plus more for coating the pans
  • 5 large eggs
  • 1/2 cup (120 milliliters) whole milk
  • 1/4 cup (60 milliliters) sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 2/3 cups (333 grams) all-purpose flour
  • 1 teaspoon baking powder
  • Confectioners' sugar, for dusting (optional)

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Position the rack in the middle of the oven and preheat 325 degrees. Lightly grease two 8-by-4-inch loaf pans with butter or cooking spray.

In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer and a large bowl, beat the butter and sugar together on medium-high speed until light and fluffy, for about 2 minutes, scraping down the bowl occasionally. Beat in the eggs one at a time, stopping the mixer and scraping the bowl between each addition. Add the milk, sour cream, vanilla and salt. In a medium bowl, whisk together the flour and baking powder to aerate, add to the bowl with the wet ingredients and mix on low speed until just combined.

Sprinkle a little sugar in each loaf pan and shake the sugar around to coat the inside, then tap out the excess. Divide the batter equally between the two pans. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick or cake tester inserted into the center of the cake pulls out clean.

Transfer to a wire rack to cool completely then remove the cakes from the pans, slice and serve. Sprinkle with confectioners' sugar, if using.

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Recipe Source

From food writer and cookbook author Allison Robicelli.

Tested by G. Daniela Galarza.

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Nutritional Facts

Calories per serving: 301

% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 10g 50%

Cholesterol: 98mg 33%

Sodium: 87mg 4%

Total Carbohydrates: 33g 11%

Dietary Fiber: 1g 4%

Sugar: 17g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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