Low Sugar Classic Pound Cake

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 10 min

This is a true old-school pound cake, built the classic way: butter creamed until pale and fluffy, eggs beaten in one at a time, and a touch of sour cream folded through for a close, velvety crumb. Vanilla extract rounds out the batter with warm, fragrant depth, while flour, baking powder, and salt keep the structure tender but sturdy enough to hold that signature crack down the center. It bakes low and slow until deep golden brown, giving you a loaf that's rich, dense, and evenly textured from edge to edge. Sliced thick or thin, it's just as good plain with coffee as it is dressed up with fruit. This is a solid pick for an added sugar–conscious kitchen, letting you enjoy a genuinely classic pound cake without any guesswork on how it will turn out.

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Ingredients

10 servings

1 cup (2 sticks) unsalted butter, softened
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
4 large eggs, room temperature
2 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
½ tsp salt
¼ cup sour cream, room temperature

Instructions

1
Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter, then dust with flour, tapping out any excess.
2
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

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