Dairy Free Classic Pound Cake

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 10 min

Sugar and eggs get whipped together until pale and airy, building the base for that classic dense-yet-tender crumb pound cake is known for. Vanilla adds warmth, while the flour goes in gently in two additions so the batter stays light and never overmixed. The result bakes up into a deep-golden loaf with that signature crack down the center, a toothpick-clean interior, and a crumb that slices beautifully once fully cooled. It's rich, buttery-tasting in the best way, and satisfying on its own or dressed up with fruit and a dusting of powdered sugar. This one's a solid pick for a dairy free dessert table, no fuss required to make it feel like a proper bakery-style loaf.

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Ingredients

10 servings

1 cup (2 sticks) unsalted butter, softened
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup granulated sugar
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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