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Golden brown Bundt cake on a ceramic stand featuring a tender sour cream crumb for this classic pound cake recipe.

Velvet Crumb Pound Cake Recipe

Rebecca Blumer
Some days you want a cake that feels like home. This Pound Cake Recipe is a go-to for old-school comfort with a chef’s insurance against dryness, ensuring a tender, velvet crumb that stays moist for days.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 45 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 480 kcal

Equipment

  • Tube pan or Bundt pan
  • Large Mixing Bowl
  • Wire rack

Ingredients
 

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 3 cups white sugar
  • 1.5 cups butter, softened
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract

Instructions
 

Prep the Pan and Dry Mix

  • Heat the oven to 350°F (175°C). Take your tube pan or Bundt pan and grease every curve and corner, then dust lightly with flour to prevent sticking.
  • Whisk the flour, baking powder, and salt together until the mixture looks evenly snowy to keep the baking powder from clumping.

Creaming Method, Then Build the Batter

  • In a large bowl, beat the softened butter with the sugar for a full 5 to 8 minutes, until it turns pale yellow and looks airy and plush.
  • Add the eggs one at a time, beating well after each addition so the batter stays smooth and emulsified.
  • Add the flour mixture in portions, alternating with the milk (or sour cream swap), mixing gently and stopping as soon as the last streak of flour disappears. Stir in the vanilla extract.
  • Spoon the batter into the prepared pan and smooth the top. Tap firmly on the counter to pop big air bubbles.

Bake, Test for Doneness, and Cool Properly

  • Bake until the cake is deeply golden and smells like toasted butter, about 1 hour to 1 hour 30 minutes. Aim for an internal temperature of 210°F (99°C) at the center.
  • Let the cake cool in the pan for 15 to 20 minutes so the structure sets, then invert onto a wire rack. Cool completely, about 30 minutes, before slicing.

Notes

Butter Temperature: Room temperature means about 65°F/18°C. Properly softened butter creams into the sugar like fluffy frosting to provide lift.
The Secret Twist: For the velvet crumb version, swap the milk for 1 cup full-fat sour cream. This makes the batter silkier and keeps the cake tender longer.
Internal Temperature: Pull the pound cake at exactly 210°F (99°C) to ensure the crumb is set but moisture remains.
Storage: Store at room temperature in an airtight container for 3 to 4 days, or freeze wrapped tightly for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 480kcalCarbohydrates: 65gProtein: 6gFat: 24gSaturated Fat: 14gCholesterol: 115mgSodium: 280mgPotassium: 85mgFiber: 1gSugar: 42gVitamin A: 750IUCalcium: 60mgIron: 2mg
Keyword Bundt pan, creaming method, Pound Cake Recipe, tube pan, velvet crumb
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