Go Back
Stocks Bakery Pound Cake Recipe Card

Stocks Bakery Pound Cake Recipe

Bake the classic Philadelphia copycat Stocks Bakery pound cake recipe at home with creamy Kerrygold butter, sour cream, pure vanilla, and a tender golden crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Easy Meals
Cuisine: American
Calories: 318
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups King Arthur all-purpose flour 180 g, spooned and leveled
  • 0.5 tsp Diamond Crystal kosher salt 3 g
  • 0.5 tsp Clabber Girl baking powder 2 g
Wet Ingredients & Batter
  • 0.5 cup Kerrygold unsalted butter 113 g, room temperature (1 stick)
  • 1.5 cups Domino granulated sugar 300 g
  • 4 large eggs room temperature
  • 0.5 cup Daisy sour cream 120 g, room temperature
  • 2 tsp Nielsen-Massey pure vanilla extract 10 ml

Equipment

  • Loaf pan 9x5 inch metal pan
  • Stand mixer Creams butter and sugar
  • Mixing bowl Whisks dry ingredients
  • Rubber spatula Scrapes bowl sides
  • Wire cooling rack Cools cake evenly

Method
 

Prep & Dry Mix
  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x5-inch loaf pan with butter and dust lightly with flour, tapping out excess.
  2. In a medium bowl, whisk together all-purpose flour, kosher salt, and baking powder until evenly distributed.
Cream Butter & Build Batter
  1. In a stand mixer fitted with the whisk or paddle attachment, beat softened butter on medium speed for two minutes. Add granulated sugar and cream for two additional minutes until light and fluffy.
  2. Beat in room temperature eggs one at a time, scraping down bowl sides. Mix in sour cream and vanilla extract on medium speed until smooth and glossy.
Fold Flour & Bake
  1. Add dry ingredients and mix on low speed until just combined, stopping while faint flour streaks remain. Pour batter into loaf pan and smooth top with a spatula.
  2. Bake for 65 minutes until golden brown on top and a wooden skewer inserted in the center emerges clean. Cool in pan for 15 minutes before transferring to a wire rack.

Notes

Always use room temperature dairy and eggs to prevent batter curdling. For a clean centered crack down the loaf, pipe a thin line of softened butter across the batter top before baking.