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Pound cake

Old Fashioned Vanilla Pound Cake

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Ingredients

  • 1 Cup Butter unsalted
  • 1 Cup Sugar
  • 4 Eggs large
  • 2 ¼ Cups Cake Flour
  • 1 Tsp Baking Powder
  • ½ Cup Sour Cream
  • ¼ Cup Whole Milk
  • 1 Tsp Vanilla Extract

Instructions

  • Cream butter and sugar together for 5 to 7 minutes
  • Add in eggs one at a time
  • Mix until thoroughly incorporated
  • Sift cake flour and baking powder together
  • Alternate adding in flour and baking powder mixture and sour cream, milk and vanilla mixture
  • Mix just until incorporated
  • Grease loaf pan
  • Preheat oven to 350 °F
  • Bake pound cake for approximately 1 hour, or until toothpick inserted in the center comes out clean
  • Let pound cake cool for approximately 10 to 15 minutes before removing it from loaf pan
  • Finish cooling on wire rack
  • Wrap pound cake in plastic wrap and store at room temperature for 4 to 5 days

Notes

    • Read the entire recipe before starting anything
    • Measure all ingredients before you begin
    • Ensure all ingredients are room temperature 
    • Cream butter and sugar together for 5 to 7 minutes, do not rush this step
    • Once eggs are incorporated be sure not to over mix the batter
    • Use full fat dairy products
    • Thoroughly grease the loaf pan before adding batter
    • After baking let the pound cake cool for at least 10 minutes before removing it from the cake pan
    • Do not store pound cake in the refrigerator, this will alter the texture of the cake
    • Store pound cake at room temperature wrapped tightly in plastic or in an air tight container
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