Pound Cake Recipe
Pound cake, a timeless classic, has graced tables for generations with its rich, buttery flavor and dense yet tender crumb. Its simplicity is its charm, and it’s a perfect treat for any occasion. This recipe, in particular, stands out for its balanced sweetness and the delightful hint of vanilla, making it a staple in any baker’s repertoire.
Ingredients
The ingredient list for this pound cake is straightforward, emphasizing quality and simplicity. You’ll need 1 cup of unsalted butter (226g) at room temperature, 1 cup of sugar (200g), 4 eggs, 1½ cups of all-purpose flour (180g), ½ cup of sour cream (120mL), 1 teaspoon of salt, 2 tablespoons of vanilla extract, and ½ teaspoon of baking powder.
Room temperature butter is crucial for achieving the ideal texture in your pound cake. It ensures the butter creams properly with the sugar, creating a light and fluffy base. If you’re in a pinch, you can substitute Greek yogurt for sour cream or use salted butter but reduce the added salt in the recipe.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and generously butter and flour a 9×5 inch loaf pan to prevent sticking. In a bowl, whisk together all-purpose flour, salt, and baking powder. Cream the butter in a stand mixer, then gradually add sugar until light and fluffy, scraping the bowl as needed. Add eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla extract until fully combined.
Gradually add the flour mixture, mixing on low speed until just combined. Pour the batter into the prepared pan and smooth the top. Bake for approximately 40 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Recipe Tips & Frequently Asked Questions
Ensuring Ingredients are at Room Temperature:
Allowing ingredients like butter and eggs to come to room temperature helps them blend more smoothly, creating a better texture in the final cake.
Achieving the Perfect Batter Consistency:
Beat the butter and sugar until fluffy, and mix the batter just until the dry ingredients are incorporated to avoid overmixing, which can make the cake dense.
How to Avoid Overmixing:
Mix on low speed and stop as soon as the flour is incorporated. Use a spatula to fold in any remaining dry pockets.
Tips for Preventing the Cake from Sticking:
Ensure your pan is well-buttered and floured, and consider using parchment paper for extra insurance.
Can I Use Salted Butter Instead?
Yes, but reduce the added salt to avoid an overly salty cake.
What Can I Substitute for Sour Cream?
Greek yogurt is a great alternative that offers a similar texture and tang.
How Can I Tell When My Cake is Done?
A skewer inserted into the center should come out clean, and the top should be golden brown and slightly springy to the touch.
Can This Recipe Be Doubled or Halved?
Yes, but adjust the baking time accordingly and ensure you use the correct pan size.
What to Serve With This Recipe
Pound cake pairs beautifully with a variety of beverages. A hot cup of coffee or a soothing tea complements its rich flavor. For toppings, consider a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of fruit compote. Fresh berries and a dusting of powdered sugar also make excellent garnishes. As for side dishes, a fruit salad or a light sorbet can balance the cake’s richness.
Storage and Leftovers
To store your pound cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, you can freeze the cake. Wrap it tightly and place it in a freezer-safe bag. It will keep well for up to three months. When ready to enjoy, thaw the cake at room temperature. To reheat, you can warm slices in the microwave for a few seconds or in the oven at a low temperature.
This pound cake recipe is a timeless classic that delivers a rich, buttery flavor and a moist, tender crumb. It’s perfect for any occasion, from casual gatherings to elegant desserts. Give it a try and experience the delightful simplicity of homemade pound cake. We invite you to share your results and feedback, and happy baking!
Ingredients:
1 cup unsalted butter (226g), at room temperature
1 cup sugar (200g)
4 eggs
1½ cups all-purpose flour (180g)
½ cup sour cream (120mL)
1 teaspoon salt
2 tablespoons vanilla extract
½ teaspoon baking powder
Instructions:
1. Begin by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by generously buttering and flouring it to prevent sticking.
2. In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking powder, ensuring they are well combined. Set this mixture aside.
3. Using a stand mixer with the whisk attachment, cream the butter on medium speed until it becomes smooth and creamy. Gradually add the sugar, beating until the mixture is light and fluffy. Pause to scrape down the sides of the bowl to ensure even mixing, then continue to beat for a few more seconds.
4. Incorporate the eggs one at a time, mixing well after each addition. It’s important to scrape down the bowl periodically to ensure the mixture is well-blended and smooth.
5. Add the sour cream and vanilla extract to the mixture, beating until they are fully integrated. Again, make sure to scrape down the sides of the bowl to maintain a uniform mixture.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Use a spatula to scrape down the bowl and ensure there are no pockets of flour or butter remaining.
7. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top to create an even surface. Bake in the preheated oven for approximately 40 minutes, or until the center is set and a skewer inserted into the middle comes out clean.
8. Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely before serving.
Pound Cake Recipe
Ingredients
- 1 cup unsalted butter 226g, at room temperature
- 1 cup sugar 200g
- 4 pcs eggs
- 1½ cups all-purpose flour 180g
- ½ cup sour cream 120mL
- 1 teaspoon salt
- 2 tablespoons vanilla extract
- ½ teaspoon baking powder
Instructions
- Begin by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by generously buttering and flouring it to prevent sticking.
- In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking powder, ensuring they are well combined. Set this mixture aside.
- Using a stand mixer with the whisk attachment, cream the butter on medium speed until it becomes smooth and creamy. Gradually add the sugar, beating until the mixture is light and fluffy. Pause to scrape down the sides of the bowl to ensure even mixing, then continue to beat for a few more seconds.
- Incorporate the eggs one at a time, mixing well after each addition. It’s important to scrape down the bowl periodically to ensure the mixture is well-blended and smooth.
- Add the sour cream and vanilla extract to the mixture, beating until they are fully integrated. Again, make sure to scrape down the sides of the bowl to maintain a uniform mixture.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Use a spatula to scrape down the bowl and ensure there are no pockets of flour or butter remaining.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top to create an even surface. Bake in the preheated oven for approximately 40 minutes, or until the center is set and a skewer inserted into the middle comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely before serving.
