Pound Cake Recipe
A classic dessert, this Pound Cake boasts a rich, buttery crumb and a moist texture. Requiring only staple pantry ingredients, it comes together effortlessly for an elegant and satisfying treat.
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Servings: 12 slices
Ingredients
- ½ cup sour cream 120mL
- 2 tablespoons vanilla extract
- 1½ cups all-purpose flour 180g
- 1 teaspoon salt
- 4 large eggs
- ½ teaspoon baking powder
- 1 cup unsalted butter at room temperature (226g)
- 1 cup granulated sugar 200g
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly.
- In a mixing bowl, combine the flour, baking powder, and salt, whisking to distribute evenly; set this dry mixture aside.
- Using a stand mixer with a whisk attachment, cream the butter on medium speed until smooth. Add the sugar gradually and continue to beat until the mixture is pale and fluffy, scraping down the bowl as needed.
- Incorporate the eggs one by one, mixing thoroughly after each addition and scraping the sides of the bowl to ensure even integration.
- Stir in the sour cream and vanilla extract, mixing until smooth and cohesive.
- Gradually add the prepared flour mixture, mixing on low speed until fully combined. Pause to scrape the bowl and fold in any unmixed pockets of flour or butter with a spatula.
- Transfer the batter to the prepared loaf pan, smoothing the surface with a spatula to level it evenly.
- Bake for approximately 40 minutes or until a wooden skewer inserted into the center emerges with just a few moist crumbs attached.
- Cool the loaf in the pan for 10 minutes before gently transferring it to a wire rack to cool completely.
Notes
Greasing and flouring the loaf pan is sufficient, though using a parchment paper sling can ease removal.
To check for doneness, use a long wooden skewer rather than a toothpick, as the dense crumb requires deeper testing.
Refrain from overmixing to prevent a tough texture.
Measuring ingredients by weight is preferable; if using volume, fluff and spoon flour into the cup before leveling.
Bring eggs to room temperature before use to ensure better incorporation.
Avoid altering oven temperature—baking at a higher heat may result in an overdone exterior while the center remains undercooked.
To check for doneness, use a long wooden skewer rather than a toothpick, as the dense crumb requires deeper testing.
Refrain from overmixing to prevent a tough texture.
Measuring ingredients by weight is preferable; if using volume, fluff and spoon flour into the cup before leveling.
Bring eggs to room temperature before use to ensure better incorporation.
Avoid altering oven temperature—baking at a higher heat may result in an overdone exterior while the center remains undercooked.