Description
This reliable, foolproof pound cake features a dense, velvety crumb and a rich, buttery flavor. By prioritizing the aeration of fats and sugars and incorporating sour cream for moisture, this recipe creates a stable, consistent cake that is perfect for afternoon tea or family gatherings. It is a classic, scratch-made centerpiece that remains moist and delicious for days.
Ingredients
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
5 large eggs, room temperature
1 cup full-fat sour cream
1 Tbsp pure vanilla extract
1 tsp lemon zest (optional)
Instructions
Preheat oven to 325°F and grease a 10-inch Bundt pan or two 9×5-inch loaf pans.
Whisk flour, baking powder, and salt together in a medium bowl.
Beat butter and sugar in a large mixer bowl for 4 to 5 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract and lemon zest.
Add the dry flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour.
Pour the batter into the prepared pan and smooth the top.
Bake for approximately 70 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure all ingredients are at room temperature before starting for the best emulsification. Sift the flour before measuring to avoid a dense texture. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 70
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg