Two-Step Pound Cake

Indulge in the simple pleasures of a classic dessert with our Two-Step Pound Cake. This recipe is a testament to the timeless appeal of homemade cakes, offering a rich, buttery flavor in every slice. It’s the kind of cake that reminds you of cozy afternoons at grandma’s house, where each bite is a slice of comfort. Easy enough for beginners yet satisfying for the seasoned baker, this pound cake is a foolproof addition to your baking repertoire. Whether it’s for a special occasion or a sweet treat to brighten your day, this cake promises a taste of homemade heaven.


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream


  1. Preheat your oven to 325°F (165°C) and grease a bundt cake pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients.
  6. Pour the batter into the prepared bundt cake pan.
  7. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Nutritional Information

  • Calories: Approximately 310 kcal per serving
  • Servings: 12

Serving Suggestions

Enjoy this pound cake as is, or dress it up with a dusting of powdered sugar, a drizzle of glaze, or fresh berries and whipped cream.


Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.


Q: Can I add other flavors to this pound cake?
A: Yes! Lemon zest, almond extract, or a dash of cinnamon can add a delightful twist.

Q: Can I make this cake in a different type of pan?
A: Absolutely. This recipe can also be made in a loaf pan or a round cake pan, adjusting the baking time as necessary.

Q: Can I freeze this pound cake?
A: Yes, the cake freezes well. Wrap it tightly in plastic wrap and freeze for up to 3 months.

Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.

Q: Can I reduce the sugar in the recipe?
A: Reducing the sugar may affect the texture and flavor, but you can experiment by slightly reducing the amount if desired.