Moist, buttery, and rich ingredients make up this pound cake, which comes together quickly and easily in a few simple steps. All you need are a few basic ingredients to make this cake! Please make sure the milk, butter, and eggs are at room temperature, as directed in the recipe.
Equipment for Making Pound Cake at Home
Ingredients:
- 4 Eggs
- 1 cup Unsalted butter (226g – room temperature)
- 1 cup Sugar (200g)
- 1 1โ2 cup All-purpose flour (180g)
- 1โ2 cup Sour cream (120mL)
- 1 tbsp Salt
- 2 tbsp Vanilla
- 1โ2 tbsp Baking powder
Instructions:
- Preheat oven to 350F. Butter and flour a 9ร5 inch baking tin.
- In a medium bowl, whisk together the flour, salt, and baking powder, then set aside.
- In a stand mixer fitted with a whisk attachment, cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
- Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
- Add the sour cream and vanilla. Mix until incorporated. Scrape the bowl down.
- Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
- After pouring the batter into the tin, quickly smooth it out to ensure an even distribution. Bake at 350F for approximately 40 minutes, or until the center solidifies and a skewer emerges clean.
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Note:
- You can simply grease and flour your loaf pan or line it with a parchment paper sling for straightforward removal. Both ways will back up great. If you’re using a nonstick pan, I don’t think the parchment is really necessary.
- Use a long wooden skewer to check for doneness, as the pound cake is so thick and dense that a toothpick will not get the job done. Be careful not to overbake the cake because it will bake while cooling. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer.
- Avoid overmixing the cake batter,ย as itโll lead to a tough and rubbery cake.
- I highly recommend using a scale to measure your flour. However, if you donโt have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- If you forgot to set out your eggs, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes. Room-temperature eggs mix much more effortlessly in the batter.
- While you may be tempted to speed up the baking with a higher oven temperature, you do not want the cakeโs exterior to burn before the middle bakes through.
Pound Cake Recipe
Description
Moist, buttery, and rich ingredients make up this pound cake, which comes together quickly and easily in a few simple steps. All you need are a few basic ingredients to make this cake! Please make sure the milk, butter, and eggs are at room temperature, as directed in the recipe.
Ingredients
Instructions
-
Preheat oven to 350F. Butter and flour a 9ร5 inch baking tin.
-
In a medium bowl, whisk together the flour, salt, and baking powder, then set aside.
-
In a stand mixer fitted with a whisk attachment, cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
-
Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
-
Add the sour cream and vanilla. Mix until incorporated. Scrape the bowl down.
-
Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
-
After pouring the batter into the tin, quickly smooth it out to ensure an even distribution. Bake at 350F for approximately 40 minutes, or until the center solidifies and a skewer emerges clean.
-
Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Servings 12
- Amount Per Serving
- Calories 303kcal
- % Daily Value *
- Total Fat 19g30%
- Cholesterol 100mg34%
- Sodium 225mg10%
- Potassium 79mg3%
- Total Carbohydrate 29g10%
- Dietary Fiber 1g4%
- Sugars 17g
- Protein 4g8%
- Vitamin A 612 IU
- Vitamin C 1 mg
- Calcium 35 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can simply grease and flour your loaf pan or line it with a parchment paper sling for straightforward removal. Both ways will back up great. If you're using a nonstick pan, I don't think the parchment is really necessary.
- Use a long wooden skewer to check for doneness, as the pound cake is so thick and dense that a toothpick will not get the job done. Be careful not to overbake the cake because it will bake while cooling. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer.
- Avoid overmixing the cake batter,ย as itโll lead to a tough and rubbery cake.
- I highly recommend using a scale to measure your flour. However, if you donโt have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- If you forgot to set out your eggs, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes. Room-temperature eggs mix much more effortlessly in the batter.
- While you may be tempted to speed up the baking with a higher oven temperature, you do not want the cakeโs exterior to burn before the middle bakes through.
