In For A Penny, In For A Pound

Pound Cake

Pound Cake

I needed to bake.

I don’t want you guys getting the wrong idea about me – deep down, I’m all about the baking. And I realized I hadn’t posted any baked goods in quite awhile, and frankly, that’s just not cool. So as I was daydreaming about what I wanted to eat next and flipping through my scribbled-down recipes, I decided on pound cake – another one of those seriously underrated desserts that deserves its turn in the spotlight.

And I’m not talking about the ones from the frozen-food section of the grocery store. Oh no, my friends – I mean the real deal! Not only is this cake moist and rich, but you get an added bonus with the homemade version…this incredible, crispy, crust. It’s almost like a cookie-ish, candy-ish treat that melts in your mouth. Full disclosure here – the crust does make it a challenge to slice a “pretty” piece, but oh my gosh it doesn’t even matter! We may or may not have gotten into a scuffle over the pieces that fell off.

And the beauty with this cake is that while it’s a phenomenal treat all by itself, you can do so many things with it! It’s like a canvas ready to be painted. Just a plain slice with a dollop of whipped cream changes it up, not to mention adding berries to the mix! Or in keeping with the seasons, maybe a spiced pumpkin sauce or apple pie filling. It’s up to you – simple or complex, this cake serves as a fantastic foundation for your creation.

This recipe is made in a loaf pan, so it’s not a pound of this and a pound of that – it makes a nice-sized cake for 6-8 hearty slices.

Pound Cake
A decadently rich, moist, easy-to-make pound cake - with a crispy, crunchy crust that's to die for!
  • 1 stick butter at room temperature
  • 1½ cups sugar
  • ½ cup sour cream
  • ¼ tsp. baking soda
  • 1½ cups Bob's Red Mill 1-to-1 Baking Flour
  • 3 eggs
  • ½ tsp. vanilla
  1. Preheat oven to 350 degrees.
  2. Grease and flour a loaf pan.
  3. Cream butter and sugar until light and fluffy. This can take awhile, and it's an important step - don't rush! 5-7 minutes is not unusual.
  4. Add sour cream, and mix until combined.
  5. Alternate adding dry ingredients and eggs, ⅓ at a time.
  6. Stir in vanilla.
  7. Pour into pan, smoothing top, and bake 45-60 minutes, until a toothpick comes out clean.
Let the cake cool for 10 minutes, then turn it out of the pan. Don't forget to do this. Trust me.

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2 thoughts on “In For A Penny, In For A Pound”

  1. This sounds so divine! There’s a policy at my house that if you slice cake or are trying to get a cookie off the cookie sheet and it comes out all messy, then you have to eat that slice. It’s like a freebie. So if this cake’s crust is a little crisp and crumbles, all the better! Can’t wait to try this recipe! So glad I found your site!

    1. Hi Michelle, thanks for visiting! I really enjoyed the pound cake, although it’s pretty addicting! I hope you try this recipe, along with some of the others here. One of the best things about a food blog is that you get to eat the food when you’re done!

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