Stock Bakery Pound Cake Recipe

Hey there, friends! Oh wow, have you ever tried a yummy pound cake? It is so rich and soft and buttery, with a pretty brown top that makes you smile. Stock Bakery Pound Cake Recipe is a big star at bakeries because it tastes just so, so good! Today, I want to show you how to make one at home, and, um, it is really fun and not too hard, promise.

First, we will make a lemon pound cake with a sweet lemon glaze. It is a little bit tangy and a little bit sweet. This cake is really good for sharing with family or, well, just keeping all for yourself if you want. It’s the best place to start if you want to learn how to make pound cake like the bakery does.

And guess what? After that, we can make other cool cakes, like cute marble Bundt cakes with chocolate on top, or even a fancy heart cake with pretty flowers! But, um, first let’s learn this easy lemon pound cake. You are going to love it, okay? Let’s get baking together!

What Does Stock Bakery Pound Cake Taste Like?

Okay, let’s talk about what the Stock Bakery Pound Cake tastes like! Oh wow, it is just so yummy. It is soft and buttery, with a golden brown crust that tastes a little bit sweet and a tiny bit tangy from the lemon. When you take a bite, it feels like a warm hug, so soft and cozy. You can taste the yummy lemon all through the cake, and it makes you want another slice!

The inside is really soft and moist. It is not dry at all. It is heavy, but in a good way, like a soft pillow. The lemon glaze on top makes it even more yummy. It is a little sticky and sweet, and it soaks into the cake, so every bite is super tasty.

When you eat this cake, it makes you smile. It feels like a treat you would get from a nice bakery, but you can make it at home. You can have it with milk or tea, and it is just perfect. Pound cake is a very happy cake!

Ingredients Required for Stock Bakery Pound Cake Recipe

Here’s the list of Ingredients you’ll need to make this Stock Bakery Pound Cake

For the pound cake:

• 1 cup (225 g) slightly cool unsalted butter (about 60°F / 15°C)
• 1½ cups (300 g) granulated sugar
• 1 tablespoon finely grated lemon zest
• 5 large eggs
• ⅓ cup (80 ml) sour cream
• 1½ teaspoons vanilla extract
• 1 cup (130 g) all-purpose flour
• 1 cup (120 g) cake and pastry flour
• ½ teaspoon salt

For the lemon glaze:

• 3 tablespoons lemon juice
• 2 tablespoons water
• ⅓ cup (65 g) granulated sugar

Kitchen Utensil You’ll Need

Tools You’ll Need
✅ Stand mixer or hand mixer
✅ Large mixing bowls
✅ Microplane or fine grater (for lemon zest)
✅ Measuring cups and spoons
✅ Rubber spatula
✅ Loaf pan (standard size)
✅ Bamboo skewer or cake tester
✅ Small saucepan (for glaze)
✅ Bread knife (for slicing)

Preparation Time: 20 minutes
Cooking Time: 65–70 minutes

How to Make Stock Bakery Pound Cake Recipe

Simply follow the steps given below to make your Stock Bakery Pound Cake at home

1️⃣ Cream the butter and sugar
In the bowl of a stand mixer, beat the slightly cool butter on medium-high speed. Gradually add the sugar and lemon zest. Continue beating until the mixture is light and fluffy-the friction from the sugar draws out the lemon oils, infusing the batter with flavor. Don’t be shy about mixing at high speed here!

2️⃣ Incorporate the eggs
Add the eggs one at a time, mixing well and scraping down the bowl after each addition. The eggs provide structure and lift, so don’t rush this step.

3️⃣ Add sour cream and vanilla
In a small bowl, combine the sour cream and vanilla extract. Stir them together, then add to the batter all at once. Mix just until combined.

4️⃣ Sift and fold in dry ingredients
Sift together the all-purpose flour, cake flour, and salt. On low speed, add the dry mixture gradually. Finish folding the batter by hand with a spatula to ensure everything is well combined without overmixing-this prevents tunneling (those big air pockets in the finished cake).

If you think you’ve overmixed, let the batter rest for 10 minutes before baking. This helps relax the gluten and ensures a tender crumb.

5️⃣ Prepare the pan and bake
Grease your loaf pan and pour in the batter, spreading it evenly. Tap the pan firmly on the counter to release any air bubbles. Bake in a preheated 325°F (160°C) oven for 65–70 minutes. Test doneness by inserting a skewer-if it comes out clean, it’s ready.

6️⃣ Glaze the cake
While the cake is still hot, poke holes randomly with a bamboo skewer. In a small saucepan, combine lemon juice, water, and sugar. Bring to a simmer until the sugar dissolves. Spoon the syrup over the hot cake, allowing it to soak in and form a tangy glaze as it cools.

7️⃣ Cool and serve
Once the cake has cooled completely, run a palette knife around the edge, gently tap it out of the pan, and slice with a bread knife. Admire that dense, moist interior flecked with lemon syrup!

Some Tasty Ways To Customize and Serve This Stock Bakery Pound Cake

1️⃣ With a dollop of whipped cream and fresh berries
There’s nothing quite like a thick slice of lemon pound cake crowned with billowy whipped cream and a scatter of fresh raspberries or blueberries. The tart berries cut through the rich crumb beautifully.

2️⃣ Toasted with butter for breakfast
Yes, you heard us! Toast up a slice in the toaster or a skillet, then slather on a bit of salted butter. It’s a luxurious breakfast treat that feels like a bakery morning.

3️⃣ Served with lemon curd
We love layering a spoonful of tangy lemon curd over a slice of this cake for an extra citrus punch. It’s the ultimate lemon-on-lemon experience.

4️⃣ Paired with tea -Earl Grey is our favorite
The subtle bergamot in a good Earl Grey tea complements the bright lemon flavor of the cake. It’s an afternoon pick-me-up we return to again and again.

5️⃣ Topped with vanilla ice cream
If you’ve never tried slightly warm lemon pound cake with a scoop of classic vanilla ice cream melting over it… please do. It’s a match made in dessert heaven.

6️⃣ Grilled for a summer twist
This might sound unusual, but lightly grilling slices of pound cake (yes, right on the barbecue!) brings out a caramelized sweetness and a slight smokiness that pairs fantastically with summer fruit.

7️⃣ Layered into a trifle
We’ve folded cubes of lemon pound cake into trifles with whipped cream, lemon zest, and berries. It’s simple, elegant, and feeds a crowd with no fuss.

8️⃣ As the base for strawberry shortcake
Who says shortcake has to be biscuits? We swap in slices of lemon pound cake, pile on sweetened strawberries, and finish with whipped cream. It’s a sunny, citrusy spin on a classic.

9️⃣ With a drizzle of honey
When you want to keep things simple but special, a drizzle of good-quality honey (especially a floral one like orange blossom) really brings out the cake’s buttery notes.

🔟 Alongside a glass of Prosecco
We once served thin slices of lemon pound cake with a chilled glass of Prosecco at a small gathering -the light bubbles with the tangy-sweet cake was a total hit, and it’s now one of our go-to pairings.

Some Tips on This Stock Bakery Pound Cake Recipe

1️⃣ Use cool butter
Not too soft! Cool butter helps your cake be strong and yummy.

2️⃣ Mix, mix, mix!
Beat your butter and sugar really well. That makes the cake fluffy.

3️⃣ Add eggs slow
Put in one egg, mix, then add the next. Nice and easy!

4️⃣ Zest your lemon
The yellow skin of the lemon makes it taste fresh and happy.

5️⃣ Use two flours
Cake flour and all-purpose flour make the cake soft and just right.

6️⃣ Stir gently
When you put in the flour, be gentle so the cake stays soft.

7️⃣ Tap the pan
After you put the batter in, tap the pan to pop the bubbles.

8️⃣ Check with a stick
Poke the cake with a stick when it’s done. If it comes out clean, the cake is ready!

9️⃣ Make little holes
Poke holes on top of the hot cake before you pour the yummy glaze. That way the lemon juice goes inside!

🔟 Cool it down
Wait for the cake to cool before you take it out of the pan. That way it won’t break!

How to Store and Reheat Stock Bakery Pound Cake

To store your Stock Bakery Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 4 days. For longer storage, freeze slices wrapped individually for up to 2 months. To reheat, warm gently in a 300°F (150°C) oven for 5–10 minutes to refresh its buttery, moist texture.

Common Queries on This Stock Bakery Pound Cake Recipe

Here, we’ve got you covered with some common questions about the Stock Bakery Pound Cake that people often ask.

1️⃣ What is the secret to making pound cake?

From our experience, the true secret is all about properly creaming the butter and sugar. You want your butter slightly cool (around 60°F), not fully room temperature, and beat it thoroughly with the sugar to create the structure that pound cake needs. This step ensures a delicate crumb and a rich, buttery texture. Don’t rush it -that’s where the magic happens.

2️⃣ What are the main ingredients in a pound cake?

Traditionally, a pound cake relies on butter, sugar, eggs, and flour. These four ingredients build the classic dense-yet-tender structure. In our Stock Bakery pound cake, we also use lemon zest, sour cream, and vanilla to layer in bright, balanced flavors.

3️⃣ What are the flavors of Stock’s pound cakes?

Stock Bakery pound cakes offer a variety of delicious flavors. Starting with the classic lemon pound cake topped with a fresh lemon glaze, it’s bright, zesty, and perfectly balanced. We also create individual marble Bundt cakes, which combine the buttery pound cake base with swirls of chocolate ganache for a rich finish. For something truly special, there’s the fondant-covered heart cake, an elegant take on the traditional pound cake with decorative fondant flowers. Each flavor starts with that moist, buttery base we love so much.

4️⃣ What are the four ingredients in pound cake?

The original pound cake recipe is famously simple: equal parts butter, sugar, eggs, and flour. These four ingredients form the foundation of any pound cake, giving it the rich texture and buttery flavor that define the style. Modern recipes, like ours, often add extras like sour cream or flavorings but the core remains these four essentials.

5️⃣ How do I know my pound cake is done baking?

From experience, the best test is a bamboo skewer or cake tester inserted in the center -it should come out clean with no sticky batter. You’ll also notice the cake pulls slightly away from the sides of the pan, and the top turns a lovely golden brown.

6️⃣ Why does my pound cake crack on top?

Actually, a cracked top is a classic hallmark of a well-baked pound cake! The dense batter means the cake sets on the outside before the inside finishes rising, so a crack naturally forms as steam escapes. We consider it a sign of success.

7️⃣ Can I freeze pound cake?

Absolutely. In fact, pound cake freezes beautifully. We recommend wrapping it tightly in plastic wrap, then foil, and freezing for up to 2 months. Defrost it at room temperature, and if you like, warm slices in a low oven for that just-baked flavor.

8️⃣ What makes pound cake different from regular cake?

Pound cake is richer, denser, and traditionally does not use any leavening agents like baking powder or baking soda. Its rise comes from the volume of eggs and the air you whip into the butter-sugar mixture. Regular cakes usually have a fluffier, lighter texture.

9️⃣ Why is sour cream added to this pound cake?

Great question -and we swear by this trick. Sour cream brings a subtle tang that balances the sweetness and boosts moisture, keeping the cake rich without being overly heavy. It really rounds out the lemon flavor beautifully.

🔟 How do I keep my pound cake from getting dry?

To keep your pound cake moist and tender, we always suggest three things: avoid overbaking by checking it at the minimum baking time, measure your flour carefully to prevent excess dryness, and don’t skip glazing the cake while it’s hot. The glaze seeps into the crumb, adding a lovely layer of moisture and a shiny finish that keeps the cake fresh longer.

This Stock Bakery Pound Cake Recipe is all about understanding the basics: the temperature of your butter, the importance of thorough creaming, and the gentle folding of flour. Once you’ve nailed this, the possibilities for creating bakery-worthy cakes at home are endless!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.