Better Than Classic Pound Cake (One Bowl, Hand Mixed)
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Friends, where to begin?
I spent last Sunday’s rainy drive home from my sister’s house poring over new cookbooks, namely Deb Perelman’s latest: Smitten Kitchen Keepers: New Classics For Your Forever Files.
Immediately upon returning home, I made a recipe from the book, broccoli rabe with broken burrata, which hit the spot, not only because I was craving vegetables after a few days of feasting on pie and punch, but also because it was so delicious, perfectly garlicky and a little spicy, the bitterness of the greens all rounded out by the dollops of creamy burrata melting into every bite.
I could eat those greens every night for dinner, and I thought for sure that would be the recipe from the book I would share with you all, because I went on to make it several more times throughout the week, but then I made the simple black bean chili, which we all loved.
I loved the method, too, which calls for broiling peppers, onions, and garlic, coarsely puréeing them, sautéing them briefly, then adding the remaining ingredients. It came together in no time but tasted far more complex than a simple weeknight chili.
I know you all would love it, but then, my friends, I made the better-than-classic pound cake.
My son was at the table doing math homework when the loaf was cool enough to slice into and upon taking a bite, he threw his head back, eyes closed, and slumped in his chair. Completely overwhelmed by the deliciousness, he finally uttered: It’s so good, Mom.
When the girls heard the mmmms coming from the kitchen, they emerged from their various corners to partake in the action and quickly concluded it was the best cake they had ever tasted. In the intro to the recipe, Deb says she wants this to be “the last pound cake recipe you’ll ever need.” She succeeded.
But Friends! Can I tell you the best part? It’s made in one bowl! The recipe calls for melted butter and although you may be tempted to beat the butter with the sugar until it’s light and fluffy, Deb strongly discourages that move, which will result in a much less rich crumb. We don’t want that.
What we do want is a cake that gets better by the day, which this one does, or, I should say, allegedly does — the cake has never lasted more than one day in our house, so I can’t speak to its keeping abilities, but Deb likes it even better on days two and three, so don’t be afraid to make it ahead of time if you’re expecting company this holiday season.
Smitten Kitchen Keepers: Such a good one. In addition to the dishes I mentioned above, I also made the charred salt and vinegar cabbage, which Ben and I loved. I’m still getting together a gift guide for the holidays, but in the meantime, I don’t think anyone would be sad about receiving Deb’s latest book, which is proving to be filled with treasures, from the writing to the recipes. If you are a fan of Deb’s, you’ve likely already added this one to your library, but if you haven’t: What are you waiting for?! Treat yourself.
How to Make Pound Cake, Step by Step
First, gather your ingredients:
Whisk together the melted butter, sugars (granulated and turbinado), and salt.
Then add the three eggs, one by one.
Next add sour cream, vanilla extract, and vanilla bean paste (or more vanilla extract if you’re not using the paste).
Whisk in the baking powder.
Finally, stir in the flour just until it is absorbed.
Transfer the batter to a loaf pan and sprinkle it with granulated sugar.
You could also bake the batter in mini loaf pans. See the recipe box for details.
Because the recipe calls for turbinado sugar (or brown sugar), I couldn’t help but experiment with using turbinado sugar on top (as opposed to granulated sugar), but …
… in the end, I much prefer the look of the granulated sugar on top. The turbinado sugar-topped cake is in the upper left-hand corner in the photo below:
I repeat, no one would be disappointed to receive a copy of Smitten Kitchen Keepers this holiday season. A mini loaf of better-than-classic pound cake on the side would be, well, icing on the cake.
PrintBetter Than Classic Pound Cake (One Bowl, Hand Mixed)
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf
Description
From Deb Perelman’s latest book, Smitten Kitchen Keepers
Notes:
- You need a 6-cup loaf pan for this. I use this 9×5-inch USA Loaf Pan (1.25 lb), which works beautifully, but if you are using a smaller one, you may want to not use all the batter. Deb suggests scooping out some of the batter and baking a mini cake muffin or two.
- You can also bake the batter in mini loaf pans. I used three of these, but depending on the size of your mini pans (which come in many different sizes), you may need more or less.
- You could also use disposable pans such as these, which also come in various sizes, so do measure before ordering.
- Because the recipe calls for turbinado sugar in addition to granulated sugar, I tried sprinkling it over the surface of one of the mini cakes I baked, but in the end, I preferred the look of the cake topped with granulated sugar.
Ingredients
- 1 cup (225 g) unsalted butter, melted and cooled slightly
- 1 cup (200 g) plus 1 tablespoon (15 g) sugar
- 1/2 cup (110 g) turbinado or packed light-brown sugar
- 2 teaspoons (6 g) kosher salt
- 3 large eggs
- 1 cup (240 g) sour cream
- 1 1/2 to 2 teaspoons vanilla extract (use the smaller amount if you’re using vanilla bean paste, too)
- 1/2 teaspoon vanilla bean paste, optional
- 2 teaspoons baking powder
- 2 cups (260 g) all-purpose flour
Instructions
- Heat the oven to 350ºF (175ºC). Coat a 6-cup (see notes above) loaf pan well with nonstick spray or butter, and line with a sling of parchment paper that extends up the two long sides.
- In a large bowl, whisk together the melted butter, 1 cup granulated sugar, all of the turbinado sugar, and the salt. Add the eggs one at a time, whisking after each addition. Add the sour cream, vanilla extract, and vanilla bean paste, if using, and whisk until smooth. Sprinkle the baking powder over the surface of the batter, and whisk many more times than are needed to make it disappear (to ensure it is very well dispersed through the batter). Add the flour, and stir with a spatula until just combined.
- Scrape the batter into the loaf pan, and drop the pan on the counter a couple of times to release any trapped air. Smooth the top, and sprinkle with the remaining 1 tablespoon granulated sugar (see notes above).
- Bake for 1 hour and 10 to 15 minutes, until a skewer inserted all over comes out batter free. If you are baking in mini loaf pans, start checking after 30 minutes. Depending on the size of your pan, it will take more or less time after that. My three minis were done in about 42 minutes total. Let it cool in the pan. Run a knife along the short sides of the cake, and use the parchment sling to remove the cake for slicing.
- Store the cake at room temperature for 5 days. Deb stores it in its loaf pan with the top uncovered so that it stays crisp. She presses a piece of foil against the cut side of the loaf only.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Amerian
This post may contain affiliate links. Please read my disclosure policy.
152 Comments on “Better Than Classic Pound Cake (One Bowl, Hand Mixed)”
I am really looking forward to making this – but am wondering what the time adjustment would be using the smaller loaf pans. Can you help? Thanks!
Hi Anne! I just updated the post to include the timing for the mini loaf pans.
Thanks so much, Ali!
Good morning, Ali.
This looks so delicious and perfect for gift giving in the mini loaf pans (and keeping one
for myself) 😉
I, too, would like to know what the cooking time for the mini loaf pans would be.
Thank you!
Trish! I owe you an email 💕💕💕💕 I just updated the post to include timing for the mini loaf pans. You’re going to love this one!
You were right, Ali. I do love this one! Easy to make, delicious and even better the next
day. I used 3 mini loaves and they were done at 38 minutes.
Thanks for sharing!
So nice to hear this, Trish! Thanks for sharing your notes. Wishing you and your fam the happiest holiday. Big hugs 💕💕💕💕
Ali, I love how thorough you are in helping us understand some of your thoughts and techniques. What would you think about adding some lemon zest to this for a little variety? Seeing Deb on tour this January! I’m wildly excited.
Lemon zest would be amazing! Go for it, Laura 🙂 So jealous you’re seeing Deb on tour. She is the best.
It all sounds great. Can’t wait to make the cake. And will absolutely get the new book. BUT NOT AT AMAZON. Why do you keep shilling for one of the worst companies in the world? Horrible to their workers, their vendors and the public.
Hi and thank you for this. I have in the past linked to sites such as bookshop.org but I have found over the years that sometimes bookshop.org will have limited supply or be out of stock completely (not in the cake of Deb’s book), and I try to make things easy for people. Also, and I hate to admit this, but I feel like a fraud when I link to sites like bookshop.org to “signal” here that I am “doing the right thing”, when the truth is I am buying constantly from amazon — trash bags, toilet paper, paper towels, laundry detergent, etc. I also shop at my local co-op all the time — I am there often twice a day — and I subscribe to a farm share nearly year-round, and I support my local farmers markets as often as I can year-round, too. Not perfect, and I can do better, but those are my thoughts.
In response to RSP’s comment, there are so many stores that have such low inventory that I am forced to order from Amazon. For instance, I tried to find a mini muffin pan at Bed, Bath, and Beyond, Belk, and Walmart a couple of weeks ago, and neither had it. When the stores are able to restock their shelves and carry what I need, I’ll be happy to give my business to them.
Thank you for this, Laney 💕💕💕💕
Can you please clarify that 2 t salt is correct? I’ve never put so much salt in a cake recipe before.
Yes, two teaspoons is correct! I’m using Diamond Crystal kosher salt. If you are using fine table salt, I would consider using 1.5 teaspoons.
Really a great loaf cake! The crumb is moist, smells and tastes like browned butter even though it is just melted. I used half sour cream, half home made yogurt, didn’t have light brown sugar, so used half dark brown and half white sugar, for the white sugar cup I reduced a little the quantity. Will make again, the children loved it.
So nice to read this Ginka! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
Could this recipe be used to make cupcakes? Portion control in my house!
Sure! Just fill the cups 3/4 full.
This recipe looks easy and delicious! I am definitely putting it on my holiday baking list. Even though I have the loaf pans you mention in your post, I was wondering if you could advise as to what depth should the pans be filled if using an alternate sized pan…i.e. 1/2 full, 2/3 full, or 3/4 full?
Great question, Carmen. I would say 3/4 full is safe. I’ll add a note to the recipe box, too 🙂
So interesting that ingredients for this Pound Cake are very similar to your previously posted Sour Cream Coffee Cake with Orange and Chocolate (a bit more flour here, more sugar, and no orange or chocolate), and yet comments on that coffee cake complained of it being greasy. Same amount of butter — could 1/4 cup flour make so much difference? Perhaps the technique difference explains it?? Melted butter added at a different stage. I love the orange chocolate combo, so wondering about it in this recipe. Thoughts?
Hi Candace! I’ll have to revisit that one. I think where the “greasy” comments are coming from is that I had initially made the cake with coconut oil as part of a Fair Traid product awareness campaign. After receiving a number of comments about the texture, I switched to using butter. So, I’ll revisit the recipe, and when it feels right, I’ll delete the old comments to avoid confusion.
Perfect for gifting⛄
You are my go to site for delicious!
Thanks Ali!
Thank you, Terry 💕💕💕
Thanks for sharing this recipe, Ali. Have yet to make it but I know if it’s Ali recommended it will be a hit. Love it for “gifting” with one for me too to use in our traditional English trifle. One question – how much more vanilla would you add when not using the vanilla paste? Wishing you a delightful and delicious holiday season.
Thank you, Sally! This cake will make for a delicious trifle. Use 2 teaspoons vanilla if not using the paste. Hope you love it, Sally!
OMG!!!! The MOST delicious and moist cake EVER! Because I have never been steered wrong with Alexandra’s recipes, I made this the morning of my dinner party. It was easy and amazing, definitely make this cake!!! My husband said WHY did you make this – as he stuffed the leftovers into his mouth the next morning 🤣 Thank you, it will be a staple in our home❤️
🤣🤣🤣🤣🤣
So nice to read all of this, Kim! Thank you for writing. I’m so glad your husband came around to your pound cake making, too 🙂 🙂 🙂
I’m excited to try this! How do you think it would work in a Nordicware 6 cup classic fluted cast loaf pan? Since the top would be inverted, would I sprinkle the sugar topping into the bottom of the pan? Would not using parchment paper be a problem? Thank you!
Hi Elain! I imagine it will be fine. Do you ever have issues with cakes sticking in that pan? If not, then go for it. It will be gorgeous.
I made this cake following the recipes EXACTLY except it was done in my Wolf oven (not convection) in one hour. It is absolutely perfect. Please let people know it will still look a little lumpy when the flour has just been mixed in – but STOP.
I wish I could add a photo.
I would give it ten stars if I could.
So nice to hear this, Victoria! Thanks so much for writing and sharing your notes. I will add a note about the lumpiness.
I LOVE pound cake!
I’m always in search of a new recipe for it.
I usually make a basket full of homemade goodies for my kids teachers for Xmas but my daughter started middle school this year and now has seven teachers. She had said she wanted to give them each a little something. When I saw that this recipe worked nicely in the smaller pans I knew I’d give it a shot. I made eight small loaves in the coated paper containers. The sugar on the top definitely gives it that little something extra.
Recipe couldn’t be easier and the result is soooooo good. You know we had to keep one for ourselves. It didn’t last the day and they’re already asking me when I’m going to make a “normal sized” one for us.
Awwww so nice to read all of this, Cristy! Thanks so much for writing and sharing your notes. I’m going to have to do something similar this year for my seventh grader… SO many teachers 🙂 🙂 🙂
Can’t wait to try this one for Christmas!!
Hope you love it, Wanda!
ooh this looks amazing! im gonna have to try making this, maybe as little muffins as well as a whole loaf (got a lot of people in my house!) this weekend! if i do, I’ll comment again with how it went! thanks for sharing!
Made this today using the small pans. We’re at 9200 feet so cakes are a challenge. These fell in the middle despite using the smaller pans, increasing the temperature to 375 and reducing the baking power by 1/4 teaspoon. I will try again and add an extra egg or 2. Flavor is great but the appearance is not gift worthy.
Cakes were done at 30 minutes. Just submitting this in case there are others at high altitude.
Thank you for sharing your notes, Lisa! Baking at altitude is so tricky.
Do you think a vegan butter (Miyokos or earth balance) and a vegan sour cream would work ok here? DF house here 🙁 due to intolerances. Thanks!
I do! Go for it!
If I had written this on Sunday when I made it, I would not have rated it so high. But yesterday it was really good, and now, on Tuesday, it is amazing. As good as any pound cake I have made, maybe even better. It does have to age a little bit to develop the moistness and depth of flavor that makes it really good. I may add a bit of almond flavoring the next time I make it. It is so so easy to make. That makes it even better.
Thanks for writing, Carol! I think almond extract would be really nice here.
I am definitely making this! How do you feel about cake flout for this
?
Hi Yamit! I think cake flour would work just fine here. It possibly won’t dome/rise as high, but I don’t think that will matter in terms of taste or texture.
Hi
Is it possible to substitute plain full fat yogurt in place of the sour cream?
Thanks
I think that will work. The cake might not be quite as rich, but I think it will still be delicious.
I don’t have turbinado sugar. Use brown sugar or just sugar instead ok?
Yes!
I give it 5stars
Thank you for sharing this amazing pound cake recipe, Ali. So delicious! I’ve already made it twice-lol.
The recipes you share are always just wonderful and your directions so helpful. I used to be a totally fearful baker and I completely credit you for turning that around.
Thank you!
Do you think this cake would work in a 9″ fluted tube pan?
So nice to hear this, Kathy! Thank you for your kind words. Regarding your question, I just googled “what is the volume of a 9-inch fluted tube pan” and google is telling me it is 12 cups. If that is the case, I think you will need to double this recipe otherwise you will have a very short cake, which is fine, but perhaps not what you are looking for.
I cannot wait to try this! Do you think I could make this in a bundt pan!?
Hi! I do. What size is your bundt pan? If it is 9 inches, I would consider doubling the recipe.
My attempt at this recipe was sadly a fail. The pound cake fell and was too salty. I wonder if the recipe really called for 2t. Kosher salt instead of one teaspoon. The crumb looked good despite falling and the butter flavor was prominent. Actually it was a bit greasy. Not sure if that was because it fell or that it needed more flour. Any thoughts/tips before I try again?
Hi Anne,
Bummer to hear this. Yes, 2 teaspoons of kosher salt is correct. Questions for you: what type of kosher salt are you using? Are you using salted butter? Are you using a scale to measure? Did you make any other changes to the recipe?
Tried this yesterday and turned out excellent. I did not have vanilla bean paste and used one teaspoon vanilla and one teaspoon almond, my wife said it was the best pound cake she has had. I will try with the paste next time just to see what difference it does make. Thanks for the recipe.
So nice to hear this, Rick! I love an almond tea cake, so I know I would love almond extract here as well. Great idea. Thanks for writing!
What are the dimensions of your USA Loaf Pan? I see it is offered in three sizes. Six cups is not as helpful a metric as pans are not sold with that metric. Thanks in advance for clarifying!
Hi Libby,
Great question. I just updated my post. It’s a 9×5-inch pan. The 1.25-lb linked pan is correct. Hope that helps!
Comes out of oven looking delightful – and tastes delicious.
Another winning recipe!
Great to hear! Thanks for writing 🙂