Description
This classic Pound Cake recipe delivers a rich, moist, and tender cake perfect for any occasion. Made with simple ingredients like butter, sugar, eggs, and sour cream, it bakes to golden perfection with a beautifully domed top. Easy to prepare and guaranteed to impress, this pound cake is a timeless dessert treat.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour (180g)
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- ½ cup unsalted butter, room temperature (113g)
- 1½ cups granulated sugar (300g)
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature (120g)
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Butter and flour a 9×5-inch loaf pan thoroughly. For a taller loaf, you can alternatively use an 8½x4½-inch pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set this mixture aside for later.
- Cream Butter and Sugar: In a stand mixer fitted with a whisk attachment, beat the unsalted butter on medium speed for about 2 minutes until smooth and creamy. Add the granulated sugar and continue mixing for another 2 minutes until the mixture is well combined. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs Gradually: With the mixer on medium-low speed, add the eggs one at a time, beating well after each addition. Scrape down the bowl and continue beating until fully incorporated and the batter is smooth.
- Incorporate Sour Cream and Vanilla: Add the sour cream and vanilla extract to the batter and mix until fully combined. Scrape down the bowl once more to integrate all ingredients evenly.
- Add Dry Ingredients: Slowly add the flour mixture to the wet ingredients and mix on low speed until just combined. Scrape the bowl down and fold in any remaining pockets of flour or butter using a spatula for an even batter.
- Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top into an even layer. For a bakery-style pound cake with a domed and cracked top, consider brushing the top with a little melted butter before baking. Bake for about 65 minutes or until the center is set and a skewer inserted into the center comes out clean.
- Cool the Cake: Let the pound cake cool in the pan for approximately 10 minutes. Then, carefully transfer it to a cooling rack to cool completely before slicing and serving.
Notes
- Using an 8½x4½-inch pan will create a taller loaf, while a 9×5-inch pan results in a wider cake.
- For a classic bakery-style domed top with cracks, brush melted butter on top of the batter before baking.
- Ensure all ingredients, especially eggs, butter, and sour cream, are at room temperature for best texture and mixing.
- Do not overmix once the flour is added to maintain a tender crumb.
