Super moist pound cake from scratch

Super moist pound cake from scratch

Super moist pound cake is very easy to make from scratch. I have been making this recipe for a few decades now and it never disappoints. You may exchange the duck eggs for chicken eggs in this recipe. All ingredients should be room temperature. If it cold in your home, the butter will need to be warmed a little more than the cooler house. It’s vital for the butter and the sugar to blend well. If the butter is too cold, this may not have the best results.

Bartering like the old days

Since I do not have ducks and wanted to bake this recipe the way I used to when it was written a few decades back, I searched for local duck eggs. The first dozen I bought, we had camera issues and had to start over again. I reached out to the people on Facebook Marketplace in my area and asked if they would like to barter 1 bar of a homemade dish, cleaning and hand soap for a dozen duck eggs and they agreed! I had to admit, it has been a while since we bartered for anything. Bartering is a good thing and it seems its a win-win all around.

Measuring cups problems 

Note: different measuring cups will yield different results. I have tested different measuring cups throughout the years while visiting others and making this recipe and the results are not always the same. For instance, some measuring cups increase the ingredients substantially and will alter the final results. The same goes true for scales, unfortunately, not all are as accurate either.

For baking, I only use one brand of measuring cups and spoons when I am not weighing ingredients by grams. For all-time accuracy, I choose to weigh my ingredients. Read what the Washington Post says about this problem HERE. King Arthur has a great post on ingredients HERE.

Baking with duck eggs versus chicken eggs

Back in the day (I sound way too old), I used duck eggs for baking alongside chicken eggs. Duck eggs will definitely stay fresher longer, especially if stored on the counter as I do. The duck eggs have a thicker eggshell than a chicken egg. Even though both are range-free.

Duck eggs can be larger than a large chicken egg. An interchanging egg for an egg is easy. I still use the same amount of eggs called for in a recipe no matter if a duck or chicken egg is used. (What to do with eggshells, post HERE)

It is found that duck eggs do have higher cholesterol than a chicken egg (up to 3 times higher) because the yolk is larger and the ducks fat content is higher than a chicken. But that does not make such a significant difference that I won’t consider duck eggs in my baking.

Ducks eggs make a cake just as light and airy as using chicken eggs. Don’t get me wrong, I love my chicken eggs and appreciate my girls every day. But, if I can get my hands on duck eggs and better yet, barter for duck eggs than I am all in!

Pound cake ingredients

• 1 cup butter (8 ounces/2 sticks/227 grams) (DIY butter post Homemade raw milk butter)
• 3 cups refined cane sugar (21.2 ounces/600 grams) If not using cane sugar, blending in a mixer will make it less coarse and dissolve better
• 3 cups cake flour (12.75 ounces/360 grams)
• ½ tbs moonshine vanilla extract-see recipe (shake well) (How to make moonshine vanilla extract, post Moonshine extracts made easy!)
• OR instead, add ¼ cup fresh squeezed lemon juice -zest some peel off to use in the cake and glaze (Benefits of lemons post Lemon Health Benefits)
• 1 cup buttermilk (8.6 ounces/254 ml) room-temp (DIY buttermilk post Buttermilk DIY)
• 1 tbs heavy cream powder (optional)
• 6 eggs (room temperature and at least a few days old) chickens or duck

Instructions to make sunshine pound cake

• Beat the butter on medium-less high for 5 minutes, scraping occasionally (use paddle not whisk)
• (1) Add the sugar and mix on medium for 3 minutes
• (2) Add either the vanilla extract or lemon juice (not both)
• (3) Add one egg at a time, mix well after each addition
• (4) Add the buttermilk, mix well
• (5) Add the flour on the lowest speed or hand stir until mixed well-don’t overbeat the batter at this point

Baking instructions for sunshine pound cake

• Grease with butter, Ghee or coconut oil cooking spray (add a strip of food-grade wax paper, optional)
• 350 Fahrenheit or 177 Celsius oven 325 F 162.78 C
• Lower the rack to the lower third rack
• Bake for 50-80 minutes
• If not using a convection oven, rotate the pans once the cake is mostly solid
• Test after the cake looks done and you can start to smell the cake baking
• Insert a toothpick near the thickest part of the cake; it’s best to have little crumbs on the toothpick than to overbake the cake
• Invert on a cooling rack (make your own DIY cooling rack DIY Heavy-duty canning and cooling rack)
• The zesty lemon glaze is optional, see recipe below
• Let cool before cutting
• Freezes well-wrap in food-grade wax paper then in plastic wrap or use freezer/butcher paper

DIY cake flour

• For every one cup of flour-remove 2 tablespoons (15 grams)
• 1 cup AP flour (4.25 ounces/120 grams) minus 2 tablespoons (15 grams)
• 3 cups AP flour (12.75 ounces/360 grams) minus 6 tablespoons (45 grams) =315 grams
• Cornstarch-2 tablespoons (.5 ounces/14 grams) x 3=42 grams
• 315 grams of AP flour plus 42 grams of cornstarch will equal 357 grams total weight

Zesty lemon glaze

• 2 cups 10x powder (confectioners’ sugar)
• ¼ cup fresh squeezed lemon juice
• or 2 tablespoons lemon juice and 2 tablespoons heavy cream
• 2 tablespoons room temp butter
• Grated lemon zest from the squeezed lemon
• Pour a thin coating over the cooled cake, let harden and pour the remainder over, again let harden
• Let cool before cutting
• Freezes well-wrap in food-grade wax paper then in plastic wrap or use freezer/butcher paper

Homemade whipped cream

If you want to make your own whipped cream from raw milk or heavy cream, you can view the full instructions Cacao mousse recipes with whipped cream. Included are mousse recipes that go so very well with this pound cake recipe.

Homemade strawberry jam

Are you looking to add some fruit to this pound cake recipe? How about strawberry rhubarb jam made with pectin or just strawberry jam made with no pectin the ole fashion way? You can find the complete instructions as well as a video Easy jams with and without pectin.

Homemade ice cream

How about some homemade ice cream to go with you warm pound cake? I have an eggless recipe that can be found in Homemade Ice Cream-Eggless. This ice cream using raw heavy cream and milk but you may use your choice of heavy cream and milk. The homemade moonshine vanilla extract makes a huge difference in my humble opinion.

Mini-Series Blogs and Videos

Part 1: Pound Cake this blog post

Part 2: How to Make Homemade Raw Milk Butter

Part 3: How to Make Buttermilk DIY

Part 4: Cacao Recipes with Whipped Cream

Part 5: Moonshine Vanilla Extract

Part 6: Jams With and Without Pectin

Part 7: 2 Free DIY Cooling Rack Options

Shop Here:

We are a participant with the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You will not incur extra fees or charges for using the links. We only recommend items we believe in and have tried. If I personally make or sell an item, I will mention this in the post for each item or items.

Visit our Amazon Storefront!

A kitchen scale can be found on Amazon

Dough whisks can be found on Amazon

Long handle measuring spoons can be found on Amazon

OXO measuring cups and spoons can be found on Amazon

Buttermilk cultures can be found on Amazon

The heavy cream powder can be found on Amazon

Please subscribe:

Thank you for stopping by and reading our blog. If you haven’t signed up for our newsletter, please take a moment and do so. We will not sell, share, or use your contact information. We are also ad-free and will not inundate you with unnecessary emails. Click the button below to join our community and receive our newsletter.

Please see the footer for FBC Disclaimer, Privacy Policy, Terms and Conditions.

PIN IT: