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Sliced Stock’s Bakery pound cake with vanilla icing.

Stock’s Bakery Pound Cake Recipe

This Stock’s Bakery Pound Cake is a rich, buttery dessert inspired by the famous Philadelphia bakery classic. Known for its dense yet moist crumb and smooth vanilla icing, this pound cake is perfect for holidays, family gatherings, or an everyday sweet treat. The recipe uses simple pantry ingredients but delivers a bakery-style flavor and texture that pound cake lovers around the world enjoy.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time: 30 minutes 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Pound Cake
  • 1 cup unsalted butter, softened (226 g)
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 cup whole milk, room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp salt
For the Vanilla Icing
  • 1 cup powdered sugar
  • 2 tbsps milk
  • ½ tsp vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9×5 loaf pan
  • Rubber Spatula
  • Cooling rack

Method
 

  1. Prepare the Oven

    Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or rectangular baking pan to prevent the cake from sticking.
    Preparing loaf pan and preheating oven for pound cake.

  2. Cream Butter and Sugar

    In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer for about 4–5 minutes until the mixture becomes light, creamy, and fluffy. This step is essential for creating a smooth and tender pound cake texture.
    Creaming butter and sugar for pound cake batter.

  3. Add the Eggs

    Add the eggs one at a time, beating well after each addition. This helps the eggs fully incorporate into the batter and creates a stable structure for the cake.
    Adding eggs to pound cake batter mixture.

  4. Mix the Dry Ingredients

    In a separate bowl, whisk together:
    all-purpose flour
    baking powder
    salt
    Mixing the dry ingredients separately ensures the baking powder is evenly distributed.
    Mixing flour, baking powder, and salt for pound cake.

  5. Combine Wet and Dry Ingredients

    Gradually add the dry ingredients to the butter mixture while alternating with the milk. Begin and end with the flour mixture. Mix on low speed until just combined.
    Mixing flour and milk into pound cake batter.

  6. Add Vanilla

    Stir in the vanilla extract to enhance the cake’s flavor with a warm bakery-style aroma.
    Adding vanilla extract to pound cake batter.

  7. Pour the Batter

    Transfer the batter into the prepared baking pan and smooth the top with a spatula to ensure even baking.
    Pouring pound cake batter into loaf pan.

  8. Bake the Cake

    Place the pan in the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
    If the top begins to brown too quickly, loosely cover the cake with foil during the final 10 minutes of baking.
    Pound cake baking in the oven.

  9. Cool the Cake

    Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Then transfer it to a wire rack and let it cool completely before adding icing.
    Pound cake cooling on a wire rack after baking.

  10. Prepare the Vanilla Icing

    In a small bowl, whisk together:
    powdered sugar
    milk
    vanilla extract
    Mix until smooth and pourable.
    Preparing vanilla icing for pound cake.

  11. Add the Icing

    Once the cake has fully cooled, drizzle or spread the vanilla icing evenly over the top. Let it set for a few minutes before slicing.
    Sliced Stock’s Bakery pound cake with vanilla icing.

Notes

Recipe Notes

  • Use room-temperature ingredients for the best texture.
  • Do not overmix the batter, as this can make the cake dense.
  • Pound cake flavor actually improves after resting for several hours.

Serving Suggestions

This pound cake tastes wonderful when served with the following:
  • Fresh strawberries or blueberries
  • Whipped cream
  • A scoop of vanilla ice cream
  • A cup of coffee or tea

Storage Tips

Room Temperature:
Store in an airtight container for 3 days.
Refrigerator:
Keeps fresh for up to 1 week.
Freezer:
Wrap slices tightly and freeze for up to 3 months.

Nutrition (Approximate Per Serving)

Calories: 420
Carbohydrates: 55 g
Protein: 6 g
Fat: 20 g
Sugar: 35 g
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