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A homemade Pound Cake recipe, topped with fresh strawberries or in-season berries, is made perfect in its simplicity. Rich and buttery, this classic dessert is perfectly and wonderfully delicious!
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Homemade Pound Cake Recipe
A homemade Pound Cake with Strawberries is made perfect in its simplicity.
Henry Wadsworth Longfellow once said,
“In character, in manner, in style,
in all things, the supreme excellence
For me, summer embodies simplicity. And this pound cake seems to shine brightest when the season’s berries are at their peak.
The pound cake, so named for its original proportion: a pound each of flour, butter, and sugar, is a moist cake that keeps exceptionally well and holds its warm and fragrant vanilla flavor magnificently.
And yes… it freezes beautifully.
While we’ve not kept the original proportions, we’ve tailored it to fit a styled loaf pan.
Pound Cake Ingredients
Although the specific ingredient measurements are in the recipe card below, here is a quick list of what you’ll need to make this delicious and easy pound cake.
- Butter softened to room temperature. Adjust the salt if using salted butter.
- Large eggs at room temperature
- Sour cream for the perfect moist and tender texture
- Vanilla extract for incredible flavor
- All-purpose flour
- Granulated sugar
- Baking powder and salt
Kitchen Equipment You Will Need
This simple pound cake recipe needs very little kitchen equipment.
- 9 x 5-inch loaf pan
- Electric mixer or stand mixer to cream the butter and make a light, fluffy batter
- Spatula to scrape the sides of the bowl during mixing
- A serrated knife is best when slicing the pound cake
More Strawberry Baking Recipes
- Strawberry Muffins, a Perfect Sweet and Buttery Treat
- 2 Minute Strawberry Mug Cake
- A Classic Strawberry Shortcake Made Easy
- Easy Strawberry Ricotta Cake Recipe
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- 1 cup butter, softened (16 tablespoons)
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- Preheat the oven to 350 degrees. Butter and flour a 9" x 5" loaf pan. Set aside.
- In a separate bowl, whisk together the flour, baking powder, and salt and set aside.
- In a large bowl or the bowl of a stand mixer, beat the butter until light and smooth. Add the sugar in a steady stream, scraping the bowl with a spatula as necessary. Then add the eggs, one at a time, and continue beating until the batter is light and fluffy.
- Stir in the sour cream and vanilla until incorporated and scrape down the bowl.
- Add the flour mixture and mix until combined. Be sure there isn't any stream of dry flour or butter that isn't incorporated.
- Pour batter into the prepared loaf pan. Bake for 40 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan before removing it to a metal cooling rack.
- fresh strawberries, halved
- sweetened whipped cream
- This pound cake gets even better with time. This means it's even better the second day than the day it bakes. Perfect for a make-ahead dessert.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 104mgSodium: 388mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 5g
31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.