This pound cake made with fresh milled flour is so delicious and moist! This timeless classic can be enjoyed as is, savoring its buttery richness, with powdered sugar, or whipped cream and fresh berries.
What You’ll Need To Make Pound Cake Made With Fresh Milled Flour
Eggs
Butter
Sugar
Fresh Milled Soft White Wheat Flour
Sour Cream
Milk
Salt
Vanilla
Baking Powder
Why Is It Called Pound Cake?
A true pound cake would actually be a 4 pound cake if made the way it originated. It originally was a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs. This was helpful to the people back then because a lot of them were illiterate. The 1:1:1:1 ratio was easy to memorize.
Tips For Making Pound Cake
- Use Room Temperature Ingredients– Using room temperature ingredients helps to incorporate everything more evenly in the batter, giving you a lighter, fluffier cake.
- Cream Butter and Sugar Properly – This will take about 4-6 minutes until light and fluffy depending on your mixer. Creaming butter and sugar helps create air pockets resulting in a lighter and fluffier cake.
- Don’t Over-Mix Your Batter– You want to mix your batter until it’s just combined. Mixing too much can cause a tough, dense cake.
- Grease Your Pan Well– You don’t want to have your cake stick! I use a 8 1/2″x 4 1/2″ stainless steel loaf pan and thoroughly coat it with butter and add a few tablespoons of flour and tap the pan, rotating it to evenly coat the buttered surface. Shake out any excess flour.
How To Store Pound Cake
You can store your pound cake in an airtight container or plastic wrap for up to 4 days.
To freeze it wrap in plastic wrap whole or individually and place in a freezer bag for up to 3 months. This allows you to pull out cake slices as you want them. Bring the cake to room temperature before enjoying it. Do not try to thaw frozen cake in the microwave or oven as it will dry out.
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Pound Cake Made With Fresh Milled Flour
Ingredients
- 226 grams butter, softened (1 cup)
- 200 grams sugar (1 cup)
- 4 eggs, room temperature
- 125 grams sour cream, room temperature (1/2 cup)
- 60 grams milk, room temperature (1/4 cup)
- 1 tbsp vanilla extract
- 240 grams fresh milled soft white wheat flour (approx. 2 1/2 cups)
- 1 tsp salt
- 1/2 tsp baking powder
Instructions
- Prepare a loaf pan by coating with butter and flour and set aside. I use a 8.5"x 4.5" Stainless Steel Loaf Pan
- In a mixing bowl add flour and salt. Set aside.
- In a stand mixer cream the butter and sugar together with the paddle attachment until light and fluffy. (about 4-6 minutes)
- Add the eggs one at a time while the mixer is on medium speed. Scrape down as needed so the mixture is fully incorporated.
- Add in the sour cream, milk, and vanilla and mix until combined.*I use a brand of sour cream that is on the thicker side so I like to pre-mix the milk and sour cream together in a small bowl so it incorporates better.
- Add flour and salt mixture and mix until combined, but don't over-mix. Let batter rest 15 minutes to give the flour time to absorb the liquid.
- While batter is resting preheat the oven to 350℉.
- Next, add the baking powder and mix just until it's incorporated.
- Pour batter into a prepared loaf pan and bake for about 60-70 minutes or until the center is set and a skewer/cake tester comes out clean. ( A few crumbs is okay, but not gooey batter)Bake time can vary if you're using a different size/type loaf pan, so just be mindful to keep an eye on it.
- Cool in the loaf pan for 10 minutes before removing and transferring to a cooling rack to finish cooling. Then slice and serve.
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