This whole wheat pound cake has the most tender, melt in your mouth texture. It is so good served with a big pile of whipped cream and fresh berries.
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Ingredients and Substitutions
- Soft white wheat: To achieve the most tender cake, use fresh ground flour from soft white wheat, you could also use spelt or hard white wheat.
- Baking powder
- Salt
- Sugar: We use organic granulated cane sugar. Any granulated sugar should work.
- Vanilla extract
- Butter: Since butter is a major ingredient in this cake, we like to use European style butter because it has the best flavor.
- Eggs
- Sour Cream: We use sour cream to help get a super tender cake. You can substitute ½ cup of buttermilk.
See recipe card for quantities.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Whisk the dry ingredients together in a medium bowl.
Step 2: Using an electric hand mixer, cream softened butter and sugar together until lightened in color and fluffy.
Step 3: Add eggs one at a time, beating well after addition.
Step 4: Add half the dry ingredients and mix until partially combined.
Step 5: Add room temperature sour cream and mix for a few seconds until partially combined.
Step 6: Add the remaining dry ingredients and mix until combined. Increase speed and mix for 1-2 minutes. The batter should look silky smooth.
Step 7: Pour batter into an 8x4 inch loaf pan that has been greased and lined with parchment paper on the bottom and up the short ends.
Step 8: Bake at 350° for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack to cool.
Serving Suggestions
There are lots of ways to serve pound cake. Our favorite is whipped cream and fresh berries or fruit. Here are some other ways to serve it:
- Grill slices of cake then serve with grilled pineapple or peaches, vanilla ice cream and caramel drizzle.
- Drizzle the top of the cake with a lemon glaze
- Frost the top with chocolate frosting
- Cut the cake into cubes and toast them for a couple minutes under a broiler then use them to make a trifle or parfaits. You could do layers of cake, pudding, homemade fruit sauce and whipped cream.
Storage
After the cake has cooled, store in an airtight container or bag for up to 4 days. If you have put any dairy based frosting on top it will need to be stored in the refrigerator.
How to Freeze
After the cake has cooled completely, slice the cake if desired then wrap tightly in plastic wrap or place into a freezer bag and freeze for up to 3 months.
Tips From Our Kitchen
Make sure you cream the butter and sugar really well, it should develop a lighter color and look fluffy.
We like to beat the batter for a solid minute after everything is added. We have found this helps reduce tunnels in the finished cake.
For the best cake use fresh ground flour from soft white wheat.
Related Recipes
📖 Recipe
Whole Wheat Pound Cake
Ingredients
- 1½ cups (180 g) soft white wheat flour
- ¾ teaspoon baking powder
- ½ teaspoon sea salt
- 8 tablespoons (113 g) unsalted butter softened
- ¾ cup (157 g) granulated cane sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup (120 g) sour cream room temperature
Instructions
- Preheat the oven to 350°F with the rack in the center. Line an 8x4 inch loaf pan with parchment paper. We take a long, narrow piece of parchment paper and run it down one short end, over the bottom and up the other end, then grease the long sides of the pan.
- In a medium bowl, stir together 1½ cups (180 g) soft white wheat flour, ¾ teaspoon baking powder and ½ teaspoon sea salt.
- In a large bowl, using an electric hand mixer, cream 8 tablespoons (113 g) unsalted butter and ¾ cup (157 g) granulated cane sugar together until fluffy and lightened in color, about 2-3 minutes.
- Add 3 large eggs one at a time, beating well after each addition, add 2 teaspoons vanilla extract and mix to combine.
- Add half of the dry ingredients, mix on low speed until partially combined, then add ½ cup (120 g) sour cream and mix for a couple of seconds. Add the remaining dry ingredients and mix until no dry flour remains. Scrape down the sides of the bowl then beat on medium high speed for 1-2 minutes to make the batter smooth and creamy.
- Pour the batter into the prepared loaf pan.
- Bake at 350℉ for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool for a few minutes before removing from the pan to a cooling rack.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!