Vegetarian Classic Pound Cake

Total time1 hr 50 min

Prep time20 min

Cook time1 hr 10 min

This buttery, golden loaf is a masterclass in simplicity done right. Butter and sugar get whipped until pale and fluffy, then eggs are beaten in one at a time for a rich, tender crumb, with a splash of vanilla and a scoop of sour cream keeping every slice moist and slightly tangy. The batter comes together in one bowl with just flour, baking powder, and salt, then bakes low and slow until the top turns deep golden brown with that signature cracked ridge down the center. Sliced thick and served plain, toasted, or with fresh berries, it's the kind of straightforward, ingredient-driven bake that fits perfectly into a vegetarian kitchen without any fuss. Let it cool fully before slicing for that dense, buttery texture pound cake is known for.

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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
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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