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stocks bakery pound cake recipe

Stocks Bakery Pound Cake Recipe

For a classic, delectable treat, you can’t go wrong with Stocks bakery pound cake. This timeless recipe is sure to be a hit with your family! From the melt-in-your-mouth buttery texture of the cake itself to the creamy frosting that tops it off, this pound cake will leave everyone wanting more. 
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Author: Dr. Leah Alexander
Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5 people
Calories: 300kcal

Equipment

  • A big Bowl
  • Mixer
  • Large spoon
  • wooden spoon or spatula
  •  Bundt cake pan and oven

Ingredients

For the Cake:

  • 1/2 teaspoon Baking Powder - A leavening agent baking powder adds volume and lightness to the cake, ensuring a soft and airy texture in the final product, creating a delicate crumb and a tender bite.
  • 1 1/2 Large Eggs at room temperature, beat 2 eggs, then use about 3 tablespoons - Eggs serve as a binding agent, adding moisture and structure to the cake while contributing to its richness, ensuring a moist and flavorful crumb.
  • 2/3 cup Granulated Sugar - Sweet and fine granulated sugar adds sweetness to the cake, caramelizing during baking to create a golden-brown crust, enhancing the overall flavor profile with a delightful sweetness.
  • 7/8 cup All-Purpose Flour approximately 1 cup minus 2 tablespoons - Versatile and finely ground, all-purpose flour provides the structure for the cake, ensuring it holds its shape while contributing to a tender and moist texture, perfect for a light and fluffy cake.
  • 2 tablespoons Sour Cream at room temperature - Creamy and tangy, sour cream adds moisture, richness, and a subtle tangy flavor to the cake, creating a moist and tender crumb while enhancing the overall flavor complexity.
  • Nonstick Cooking Spray - Prevents sticking and ensures easy removal from the baking pan allowing the cake to maintain its shape and structure, resulting in a perfectly baked cake without any residue.
  • 1 1/2 tablespoons Vegetable Oil - Adds moisture and richness to the cake creating a moist texture and ensuring a tender, melt-in-the-mouth quality while providing a neutral flavor base for the other ingredients to shine.
  • 1/2 tablespoon Pure Vanilla Extract - Infuses the cake with a warm aromatic vanilla flavor, adding depth and enhancing the overall taste, creating a delightful aroma and a comforting sweetness.
  • 1/4 teaspoon Fine Salt - Enhances the sweetness and balances the flavors ensuring the cake isn't overly sweet, while highlighting the other ingredients' natural taste and depth.
  • 5 tablespoons Unsalted Butter cut into cubes and at room temperature - Rich and creamy, butter adds a luxurious texture and a buttery flavor, creating a moist, tender crumb and contributing to the cake's overall richness.
  • 1/4 teaspoon Zest of Lemon - Adds a burst of citrus aroma and flavor brightening the cake with a refreshing, zesty note, enhancing its overall freshness and complementing the sweetness of the other ingredients.
  • 1/2 tablespoon Warm Water - Provides hydration ensuring the cake batter has the right consistency for proper mixing, ensuring an even distribution of ingredients and a smooth, cohesive texture.

For the Buttercream:

  • 1/4 teaspoon Pure Vanilla Extract - Enhances the buttercream with a warm and comforting vanilla flavor adding depth and complexity to the sweetness, creating a delightful aroma and taste.
  • 1/2 cup Confectioners’ Sugar - Soft and powdery confectioners' sugar sweetens the buttercream, creating a smooth, creamy texture while adding a velvety sweetness to the frosting.
  • 1 teaspoon Hot Water - Helps achieve the desired consistency for the buttercream ensuring it is smooth and spreadable, while also aiding in the incorporation of other ingredients, ensuring a silky texture.
  • 3 tablespoons Unsalted Butter at room temperature - Creamy and smooth, unsalted butter forms the base of the buttercream, providing a rich, velvety texture and a buttery flavor, ensuring a luscious and indulgent frosting.
  • 1/4 teaspoon Fresh Lemon Juice optional - Adds a hint of citrusy brightness, enhancing the buttercream with a subtle tang, providing a refreshing contrast to the sweetness, and elevating its overall freshness.
  • Small Pinch Fine Salt - Balances the sweetness adding depth to the flavor profile of the buttercream, ensuring it is not overly sugary, and highlighting the natural richness of the butter.

Instructions

  • Preheat the oven to 350˚F (175˚C). Grease and flour an 8-inch round cake pan. Set aside.
  • In a large mixing bowl, whisk together the eggs, oil, vanilla extract, sour cream and water until well blended.
  • In another medium bowl, sift together the flour, sugar, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix with a handheld electric mixer or stand mixer fitted with the paddle attachment on low speed for about 30 seconds until just combined. 
  • Add in the lemon zest and cubed butter and continue to mix on low speed until everything is evenly incorporated into a thick batter; about 2 minutes of mixing time total. Do not overmix!
  • Pour the batter into the prepared pan and spread it evenly. Bake for 68-70 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and let cool for about 15-20 minutes before carefully inverting onto a cooling rack. Cool completely before frosting.
  • For Buttercream:
    In a medium bowl, beat together the butter and confectioners’ sugar until creamy and light, about 1 minute of mixing time in total. Add a pinch of salt, vanilla extract, lemon juice (if desired), and hot water, and mix on low speed to combine. Increase the speed to medium-high and beat until light and fluffy; about 3 more minutes of mixing time total.
    Spread frosting over the top of the cooled cake. Slice and serve.

Notes

• Make sure the eggs, sour cream, butter and all other ingredients are at room temperature before starting this recipe.
• Do not overmix the batter once you add in the cubed butter as it will make your cake tough instead of light and fluffy.
• To make a two-layer cake, double the recipe and bake in two round pans for about 30-35 minutes or until a cake tester inserted in the center comes out clean. Let cool completely before frosting or assembling.
• If desired, sprinkle with some powdered sugar before serving.
Keyword: Stocks Bakery Pound Cake, Stocks Bakery Pound Cake Recipe