Cakes and Cheesecakes

The EASIEST Pound Cake

Pound cake is like the little black dress of dessert. It is simple yet elegant, you can dress it up or down, and it’s wonderful anytime, anywhere.  Rich and not too sweet, this buttery pound cake is far from boring and perfect for any occasion. The Easiest Pound Cake is a heavy cake (as pound cakes should be!) with a dense, velvety crumb, but there’s nothing dry or crumbly about it.  The flavors are perfectly balanced with a subtle vanilla flavoring and tanginess from the sour cream.  And because it’s not overwhelmingly sweet, it can be enjoyed any time of the day.

Whether you’re enjoying a slice as a treat, or with a cup of coffee for breakfast, you will always want a second slice.  Tasty on its own, but delicious with berries and cream, lemon curd, or fruit compotes.  Change the flavor profile from vanilla to orange or lemon using grated citrus zest.  Serve it my favorite way with Roasted Strawberry and Rhubarb Compote.

The EASIEST Poundcake

A one-bowl, hand mixed, better than classic pound cake! Tasty on its own, but delicious with berries and cream, lemon curd, or fruit compotes.
Author Rosalie D’Amico


  • 1 cup unsalted butter, melted and cooled slightly
  • 1 cup sugar
  • ½ cup packed light-brown sugar
  • 2 teaspoons kosher salt
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour


  • Heat oven to 325° convection. Grease and flour a 10” loaf pan. Line the bottom with parchment paper.
  • In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and salt.
  • Add the eggs one at a time, whisking after each addition. Add the sour cream and vanilla and whisk until smooth.
  • Sprinkle the baking powder over the surface of the batter and whisk until it disappears and then whisk a few more times. Add the flour and stir just until combined.
  • Pour the batter into the prepared pan and spread evenly. Smooth the top. Sprinkle with about 1 tablespoon granulated or sanding sugar. This is optional but will give the cake the crisp, crunchy top.
  • Bake for about 1 hour. If cake is getting too brown, cover loosely with foil after 45 minutes. Toothpick should test clean. Let cool completely in the pan. Run a spatula around the edge before removing from pan.