Stock Bakery Pound Cake Recipe
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.
Ingredients
- 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
- 3 Tbsp 45 mL fresh lemon juice
- 2 Tbsp 30 mL water
- ⅓ cup 70 g sugar
Instructions
- 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!
Video
Notes
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.