Stock Bakery Pound Cake Recipe

Baking has always been a passion of mine, and over the years, I’ve perfected classic recipes that never fail to impress. This Stock Bakery Pound Cake Recipe is one of those timeless delights—moist, buttery, and infused with a subtle lemon aroma.

Stock Bakery Pound Cake is a dense, buttery cake with a fine crumb, often enjoyed plain or with a light glaze. Traditionally, pound cake is made using equal parts butter, sugar, eggs, and flour, but modern recipes enhance texture and flavor.

If you love old-fashioned pound cake, this recipe is a must-try! You’ll get a beautifully golden loaf, a tangy lemon glaze, and plenty of tips to make it perfect every time.

What Does Stock Bakery Pound Cake Taste Like?

A great pound cake is all about texture and balance. This recipe uses a mix of all-purpose and cake flour, like the Kodiak Mug Cake to create a soft, tender crumb while keeping it sturdy. Sour cream adds richness and moisture, and the fresh lemon zest gives a light, citrusy aroma.

The simple lemon glaze takes it to the next level—seeping into the cake while it’s warm, making every bite bright and flavorful. You won’t need frosting because this glaze does all the work!

Ingredients Required for Stock Bakery Pound Cake Recipe

Here’s the list of Ingredients you’ll need to make this  Stock Bakery Pound Cake

For the Cake:

• 1 cup (225 g) unsalted butter, slightly cooler than room temperature (60-65°F)
• 1 ½ cups (345 g) sugar
• 1 Tbsp (4 g) finely grated lemon zest
• 5 large eggs, nearly at room temperature
• ⅓ cup (80 mL) full-fat sour cream
• 1 ½ tsp (8 mL) vanilla extract
• 1 cup (150 g) all-purpose flour
• ½ cup (65 g) cake and pastry flour
• ½ tsp (3 g) salt

For the Lemon Glaze:

• 3 Tbsp (45 mL) fresh lemon juice
• 2 Tbsp (30 mL) water
• ⅓ cup (70 g) sugar

Kitchen Utensil You’ll Need

✔ 9×5-inch loaf pan
✔ Electric beaters or stand mixer with paddle attachment
✔ Mixing bowls
✔ Measuring cups, spoons and Sifter
✔ Bamboo skewer (for poking holes in the cake)
✔ Small saucepan and Pastry brush

Preparation Time: 20 minutes
Cooking Time: 65-70 minutes
Total Time: 1 hour 30 minutes

Copycat Stock Bakery Pound Cake Recipe

Simply follow the steps given below to make your Stock Bakery Pound Cake at home

1️⃣ Preheat & Prepare – Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.

2️⃣ Cream Butter & Sugar – In a mixing bowl, beat butter, sugar, and lemon zest using an electric mixer on medium speed until light and fluffy (about 3 minutes).

3️⃣ Add Eggs – Lightly whisk the eggs in a separate bowl. Slowly add them to the butter mixture in small batches, mixing well after each addition. Scrape down the bowl to ensure even mixing.

4️⃣ Incorporate Sour Cream & Vanilla – Stir the sour cream and vanilla together, then beat into the batter until fully combined.

5️⃣ Sift & Add Dry Ingredients – In another bowl, sift together all-purpose flour, cake & pastry flour, and salt. Gradually mix the dry ingredients into the batter until fully incorporated. Scrape the bottom of the bowl to ensure no flour pockets remain.

6️⃣ Bake the Cake – Pour the batter into the prepared loaf pan. Tap the pan gently to remove air bubbles. Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean.

7️⃣ Prepare the Glaze – While the cake is still warm, heat lemon juice, water, and sugar in a small saucepan over medium heat until the sugar dissolves completely.

8️⃣ Glaze the Cake – Using a bamboo skewer, poke holes in the warm cake. Brush the warm glaze evenly over the cake. Let the cake cool completely in the pan before removing. The glaze will set as the cake cools. Enjoy!

Some Tasty Ways To Customize and Serve This Stock Bakery Pound Cake

1️⃣ Classic with Tea or Coffee – A warm slice pairs perfectly with a cup of hot tea or freshly brewed coffee. The buttery texture and citrusy notes make for a delightful treat.

2️⃣ Topped with Whipped Cream – Add a generous dollop of lightly sweetened whipped cream for a simple yet indulgent dessert. You can even sprinkle some lemon zest on top for extra flavor.

3️⃣ Berry Bliss – Serve with fresh berries like strawberries, raspberries, or blueberries. The tartness of the fruit balances the rich, buttery cake beautifully.

4️⃣ Ice Cream Pairing – A slice of pound cake with a scoop of vanilla or lemon sorbet makes for a refreshing and creamy combination. Drizzle with honey for extra sweetness.

5️⃣ Drizzle with Chocolate – Melt some dark or white chocolate and drizzle it over the cake for an elegant and decadent touch. This works especially well if you love chocolate and citrus together.

6️⃣ French Toast Style – Slice the pound cake into thick pieces, dip them in a simple egg and milk mixture, and pan-fry in butter until golden. Serve with maple syrup and fresh fruit.

7️⃣ Crumble It Over Yogurt – Break the cake into small chunks and sprinkle it over Greek yogurt for a delicious and textured breakfast or snack. Add some honey or nuts for extra crunch.

8️⃣ Spread with Lemon Curd – Enhance the citrus flavor by spreading a thin layer of lemon curd on top of each slice. The tangy-sweet combination makes for a bright and flavorful dessert.

9️⃣ Make it a Layered Dessert – Cube the pound cake and layer it in a glass with custard, pudding, or whipped cream for an elegant parfait. Add berries or nuts for texture.

🔟 Serve as Mini Cakes – Cut the pound cake into bite-sized squares, dust with powdered sugar, and serve as petite treats for tea parties, gatherings, or a light dessert option.

Some Tips on This Stock Bakery Pound Cake Recipe

1️⃣ Use Room Temperature Ingredients – Butter, eggs, and sour cream should be at room temperature to ensure a smooth, even batter. Cold ingredients can cause lumps and uneven baking.

2️⃣ Measure Flour Correctly – Use the spoon-and-level method instead of scooping directly from the bag. Too much flour can make the cake dry and dense.

3️⃣ Don’t Overmix the Batter – Once you add the flour, mix until just combined. Overmixing can develop too much gluten, leading to a tough texture.

4️⃣ Fresh Lemon Zest is Key – Use freshly grated lemon zest for the best citrusy aroma. Avoid grating the bitter white pith underneath.

5️⃣ Grease the Loaf Pan Well – Coat your pan with butter or non-stick spray and line it with parchment paper for easy removal.

6️⃣ Bake at the Right Temperature – Use an oven thermometer if needed. Baking at too high a temperature can cause the cake to rise too fast and crack.

7️⃣ Test for Doneness Properly – Insert a toothpick or skewer into the center of the cake; if it comes out clean or with a few dry crumbs, it’s ready.

8️⃣ Apply the Glaze While Warm – Brushing the glaze on a warm cake helps it soak in, creating a moist and flavorful texture.

9️⃣ Let the Cake Cool Completely – Removing the cake too soon from the pan can cause it to break apart. Let it cool fully so the glaze sets properly.

🔟 Store It Right for Freshness – Wrap the cake tightly in plastic wrap or keep it in an airtight container to maintain moisture. You can also freeze slices for up to 2 months.

How to Store Stock Bakery Pound Cake Properly?

Store the cake wrapped at room temperature for up to 3 days. To keep it longer, refrigerate for up to a week or freeze for 2 months. Reheat slices in the microwave for 10-15 seconds.

Common Queries on This Stock Bakery Pound Cake Recipe

Here, we’ve got you covered with some common questions about the Stock Bakery Pound Cake Recipe that people often ask.

1. What are the ingredients in a pound cake?

Traditional pound cake consists of butter, sugar, eggs, and flour in equal amounts. This recipe enhances the classic version with sour cream, vanilla extract, lemon zest, and a mix of all-purpose and cake flour for a moist and tender crumb.

2. How much are the pound cakes at Stock’s Bakery?

Stock’s Bakery is famous for its old-fashioned pound cakes, and prices vary depending on size and location. To get the latest pricing, check their official website or visit the bakery.

3. Why is Stock’s pound cake so good?

Stock’s Bakery is known for its rich, buttery texture, perfect density, and signature moistness. The cake’s simple yet high-quality ingredients and a closely guarded family recipe make it a timeless favorite.

4. Can I use only all-purpose flour instead of mixing with cake flour?

Yes, but using a mix of all-purpose and cake flour gives the cake a finer texture. If you only have all-purpose flour, you can substitute cake flour by replacing 1 tablespoon of flour with cornstarch for every 1 cup.

5. Can I make this pound cake without sour cream?

Yes! You can substitute sour cream with full-fat Greek yogurt or buttermilk for a similar moist texture. Avoid using low-fat alternatives, as they can affect the cake’s richness.

6. How do I keep my pound cake from becoming too dense?

Make sure to cream the butter and sugar properly until light and fluffy. Also, avoid overmixing the batter once you add the flour, as too much mixing can result in a heavy, dense cake.

7. Can I freeze this pound cake?

Absolutely! Wrap the cake tightly in plastic wrap and then in foil before freezing. It stays fresh for up to 2 months. To serve, let it thaw at room temperature for a few hours.

8. What’s the best way to store this pound cake?

Keep the cake wrapped at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to a week or freeze it for later use.

9. Can I add mix-ins like nuts or chocolate chips?

Yes! You can fold in ½ cup of chopped nuts, chocolate chips, or dried fruit before baking. Just be sure to toss mix-ins with a little flour to prevent them from sinking.

10. What’s the secret to a perfectly moist pound cake?

Using high-quality butter, the right flour mix, and sour cream helps maintain moisture. Also, don’t overbake! Start checking at 65 minutes with a toothpick to ensure you don’t dry it out.

This Stock Bakery Pound Cake is everything a classic pound cake should be—moist, buttery, and rich with a hint of lemon. The light glaze enhances the flavor, making each bite even more irresistible.

Give this recipe a try, and let me know how it turns out! Happy baking! 🎂✨

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