Stocks Bakery Pound Cake Recipe
Make the beloved Stocks Bakery Pound Cake Recipe with butter, eggs, vanilla, and cake flour for a dense yet tender, bakery-style slice.
Equipment
- Stand mixer or hand mixer
- Medium mixing bowl
- Large mixing bowl
- Rubber spatula
- Loaf pan (9x5 inch recommended)
- Parchment paper
- Cooling rack
- Measuring cups and spoons.
- Kitchen scale (optional but VERY helpful for pound cakes)
Ingredients
For the Pound Cake
- 1 cup 226 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar
- 4 large eggs room temperature
- 2 cups 240 g cake flour
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract optional but magical
For a More Bakery-Style Finish (Optional)
- 1 tbsp milk
- 1 tbsp melted butter
- Extra granulated sugar for dusting
For Lining the Pan
- Butter or baking spray
- Parchment paper fitted to the loaf pan
Instructions
Prep the Pan
- Grease the loaf pan generously and line with parchment so the cake lifts out easily. Smooth the paper into the corners. Set aside.
Cream the Butter & Sugar
- In a mixer, beat softened butter for 2 minutes until it’s light and whipped. Add sugar gradually and continue beating for 4–5 minutes.
- The mixture should look pale, fluffy, and almost airy.
- This step will make or break your pound cake texture—don’t rush it.
Add the Eggs Slowly
- Add one egg at a time, beating well after each.
- Scrape the bowl occasionally so everything incorporates evenly.
- You’re building an ultra-smooth, velvety batter.
Add the Flavoring
- Mix in vanilla—and almond extract if you’re using it. That extra almond note adds depth, warmth, and a whisper of nuttiness.
Combine Dry Ingredients
- In another bowl, whisk cake flour and salt until evenly blended.
Fold in Dry Ingredients
- Switch to a low mixing speed or fold by hand. Add the flour mixture in two parts, mixing until just combined.
- The batter should be thick, glossy, and beautifully smooth.
Fill the Pan
- Spread the batter into the loaf pan, smoothing the top. A slight dome will form as it bakes—this is exactly what you want.
Bake
- Bake at 325°F (163°C) for 60–70 minutes.
- Start checking around the 55-minute mark.
- The cake is done when:
- A toothpick comes out clean
- The top is golden
- The kitchen smells like buttery heaven
Cool
- Let the cake cool in the pan for 15 minutes, then lift it out to finish cooling on a rack.
Bakery-Style Finish (Optional)
- Brush warm cake with butter + milk mixture and sprinkle lightly with sugar.
- This gives the loaf that subtle bakery sheen and sweetness.