The Best Pound Cake
Total Time
1 hour and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(7)
Ingredients
10 servings
- 2 cups (260g) cake flour (spooned & leveled, can sub all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups (250g) granulated sugar
- 1 cup(226g) unsalted butter (room temperature)
- 3 large eggs
- 1 egg white
- 1/2 cup (120g) sour cream (room temperature)
- 1 tablespoon (15g) vanilla extract
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Preparation
Step 1
Preheat the oven to 335°F and set the rack to the middle level. Grease and dust with flour a 9x5 loaf pan.
Step 2
In a large bowl whisk together the cake flour, salt, and baking powder.
Step 3
In a separate bowl or the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and butter until smooth, then add the eggs and egg white one at a time and beat together until combined.
Step 4
Add the sour cream and vanilla extract and mix until smooth.
Step 5
Add the flour mixture to the egg mixture and mix for 30 seconds or until just combined. Scrape down the sides with a spatula as needed. Avoid overmixing.
Step 6
Pour the cake batter into the prepared loaf pan and spread evenly with a spatula.
Step 7
Bake for 45-60 minutes or until a long toothpick or knife inserted into the middle comes out fully clean.
Step 8
Allow to cool in the loaf pan for 10 minutes before transferring to a wire rack to finish cooling. Enjoy!
Step 9
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