Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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This wonderfully simple dessert is the perfect match for coffee or a cup of tea.
Heat oven to 350°F. Grease and flour 12-cup Bundt® or 10-inch angel food cake (tube) pan.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and salt; beat at low speed just until moistened.
Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired. Top each serving with whipped cream, if desired.
Dietary Fiber: <1g
Good recipe. I really like this cake. I use cake and all purpose flour in order to have a lighter texture.
I am making this cake again! Not as buttery as expected, but good!
The cake was good, but did not have a buttery taste! I expected more*********
This pound cake tastes great and is perfect for strawberry shortcake! I recently made "Chocolate Surprise Loaf", also from Land O' Lakes recipes, and made this pound cake instead of using a frozen pound cake as the recipe called for. It was perfect!
Delicious and simple pound cake. It was an award winner at our state fair, and a favorite for dessert, snack, and breakfast in our house. Yummy!
I do not bake often. But when I do, it's from a mix, certainly not 'from scratch'. This was an easy recipe to follow and was delicious.Being the amateur that I am, the butter wasn't soft enough and I dumped both cups of sugar in at the same time. Needless to say beating it to a creamy consistency was a bit messy and too a long time. Making it again, right now, and will serve with strawberries and cream. Great recipe!
This recipe is perfect for short cake. Served it with fresh raspberries and whip cream .
no mention of baking powder or baking soda.to much eggs too.
I made this recipe last night; I have always enjoyed pound cake made by others. I am always afraid of the ingredients, instruction and making a mess.... but last night at 11:00 pm I over came my fear and this buttery pound cake that is so good, so heavy, so delicious so EVERYTHING! This recipe is easy to follow with simple ingredients. I plan to make this recipe for years to come. This recipe is AWESOME..... NO NEED TO MODIFY ANYTHING!Thumbs up! Land o Lakes <3
Good pound cake recipe!
Has anyone tried this with lemon extract and/or lemon rind? If so, do you use an exact substitute for vanilla and use some rind or not? HELP!Merci.
I use Almond Extract instead of Vanilla... So Yummy!
My grown children love this cake! The reason it is "heavy" is because it's called a Pound Cake!! If you want a lighter cake, it would not be a Pound Cake! All the Positives outway the negatives by a lot so I would say this is 1 of the Best Pound Cake Recipes ever! Now I need to bake another one!
Followed the recipe exactly and it came out perfect! Delicious.
I've baked this cake for several years since I 'found' it inside the butter package. Then re-found it in my Mom's recipe collection and realized that its been a tried and true family selection for decades. I've added orange, lemon or lime zest and drizzled a lite glaze flavored with the juice to finish it. This recipe is a definite 5 + as given and is a great base recipe to be creative with..
I have made this cake for years and at Christmas time I add about 1 and 1/2 cups of frozen whole cranberries to the batter. I drizzle almond flavored icing over the top when cooked. It is everyone's favorite cake at any time of year.
I bake this cake for my Church, and i have a line following me to the kitchen each time.
This cake is simple and delicious. I've made it several times. I sprinkle a little powdered sugar over it and it's gone over well with my family and my Sunday School class.
I made this as a traditional pound cake, mini-muffins with a blueberry set on top, and as mini-pound cakes. This receipe is wonderful no matter what you do or what size you make. The only adjustment was the cooking time for each.
I found this cake to be "heavy". I wasn't happy with results and will save it by making it into a trifle.
We like to serve slices spread with sour cream on the slices, sprinkled with brown sugar, then slices of peaches, fresh or canned. Fabulous!!!!
very buttery and moist.
My son does not like alot of iceing on cake.So I made this pound cake for his Birthday....he really liked it, and so did I.
The best pound cake ever
I was very disappointed with it. I followed the recipe and it looked nothing like the picture, it did not rise at all while baking and the taste was disappointing as well.
My family loved it. It went in a few hours. I had to make it again the very next day!
I made this cake, and my 6yr. old granddaughter could not get enough of it.I will definately be baking it again.
I made this cake last night and it was simply delicious! Very moist and flavorful. I will most definitely make this cake again!
I needed a good pound cake for a family gathering, went to your website and found just what I wanted. Everyone loved it, so I'm loving your website!
This cake was very heavy and flat. I have baked numerous pound cakes previously and this recipe did not bake as well. All of my ingredients were at room temperature and I used a heavy duty mixer, carefully following each step. This is the only pound cake recipe that I've tried which added the flour at the end. Perhaps it was the order of the ingredients. Something just wasn't right about this recipe.
I have made this cake four time and it came out so good each time,very moist and buttery,everyone love it.
I made this cake for a family event and everyone loved it!!!!!
Delicious! Outstanding recipe.
Everytime I make this poundcake it turns out perfect. Everyone loves the buttery taste and I am always handing out the recipe and link to the website to my friends and family. Enjoy!
I made this cake and it was a hit. I had to make another one the next day. When I took it too work everyone wanted the recipe. It is moist and sinfully good.
use 7 eggs and it is just like my grandma's when I was 8 and I am 44
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/476
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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