Perfect Pound Cake

Perfect Pound Cake

Perfect Pound Cake


Pound Cake:

  • 2 sticks unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1/2 teaspoon baking powder
  • 1/4 tsp kosher salt
  • 3 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • 1/2 cup sour cream, at room temperature
  • 1 1/2 cups all-purpose flour

Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Strawberries and blueberries for topping


  1. Preheat the oven to 350 degrees F. Grease a metal loaf pan.
  2. In a bowl, beat together butter, sugar, baking powder, and salt on medium speed until smooth and fluffy, about 8-10 minutes.
  3. Beat in eggs and yolks until fully combined.
  4. Add coconut and vanilla extracts along with sour cream.
  5. Gradually add flour, a quarter at a time, taking 2-3 minutes to combine.
  6. Pour the batter into the loaf pan, smooth it out evenly with a spatula. Make a slit down the center with a knife and tap the pan on the counter.
  7. Bake for 50 minutes until golden brown outside and moist inside. Let it cool for 10 minutes.
  8. Transfer to a cooling rack and prepare the whipped cream. Whip heavy cream, powdered sugar, and vanilla extract for 2 minutes until stiff peaks form.
  9. Slice the pound cake and top it with whipped cream, strawberries, and blueberries! Enjoy this delightful treat!

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