Pound Cake Bar
A simple yet elevated dessert setup featuring rich, buttery pound cake served with a variety of fresh berries, whipped cream, and indulgent sauces. It’s an interactive, build-your-own experience that feels thoughtful and impressive—perfect for entertaining without added complexity.
Ingredients
For the Pound Cake
- 1½ cups or 3 sticks unsalted butter softened
- 3 cups granulated sugar
- 6 pcs large eggs room temperature
- 3 cups cake flour sifted
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup full-fat sour cream room temperature
- 2 tsp pure vanilla extract
- 1 tsp pure almond extract
- 1 tsp tsp butter extract optional, but highly recommended
Vanilla Glaze (optional)
- 1½ cups cups powdered sugar
- 2 -3 tbsp tbsp whole milk
- 1 tsp vanilla extract
- pinch of salt
The Board
- 2 cups whipped cream
- ½ cup blackberries
- ½ cup blueberries
- ½ cup raspberries
- ½ cup strawberries hulled and sliced
- ½ cup raspberry sauce
- ½ cup chocolate sauce
- ½ cup butterscotch sauce
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan thoroughly, making sure every groove is coated for a clean release.
- Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 2 minutes until smooth. Gradually add the granulated sugar and continue beating for 5–7 minutes until the mixture is very light and fluffy. Do not rush this step — it is what gives the pound cake its signature texture.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the sifted cake flour, baking powder, and salt.
- Reduce the mixer to low speed. Alternate adding the flour mixture and the sour cream to the butter mixture, beginning and ending with the flour. Mix only until just combined. Fold in the vanilla extract, almond extract, and butter extract. Do not overmix.
- Pour the batter into the prepared Bundt pan. Tap the pan gently on the counter two to three times to release any air bubbles.
- Bake for 80 to 90 minutes, or until a long skewer inserted into the center comes out with just a few moist crumbs. Check at 80 minutes and add time as needed.
- Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely before glazing or slicing.
Vanilla Glaze
- Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable. Add milk one tablespoon at a time until the desired consistency is reached. Drizzle over the completely cooled cake before slicing.
Build the Board
- Slice the pound cake into even slices and arrange down the center or across a large board.
- Place whipped cream, raspberry sauce, chocolate sauce, and butterscotch sauce in individual small ramekins and position around the cake.
- Fill in the open spaces with fresh berries — cluster each variety separately for a clean, styled look.
- Serve immediately or within 30 minutes of assembly for the freshest presentation.
Notes
Store-bought shortcut: Sara Lee pound cake is Erica’s go-to store-bought recommendation — it is delicious, slices beautifully, and holds up perfectly under toppings. If you are short on time or simply want the board without the bake, Sara Lee delivers every time and your guests will never know the difference.
Use cake flour, not all-purpose: Cake flour has a lower protein content that produces a softer, more velvety crumb. It is worth seeking out specifically for this recipe.
Cream for the full 5–7 minutes: This step is not optional. The extended creaming time is what creates the light, fine crumb structure that makes this pound cake exceptional.
Room temperature everything: Butter, eggs, and sour cream must all be at room temperature before you start. Cold ingredients prevent proper emulsification and will result in a dense, uneven cake.
Pound cake is better the next day: The flavor and texture deepen overnight. If time allows, bake the day before your gathering and slice just before building the board.