Pound Cake
User Reviews
5
Pound Cake
Description
The Pound Cake recipe combines room-temperature unsalted butter and sugar creamed until light and fluffy, into which eggs are added one at a time to build structure and incorporate air. Sour cream and vanilla provide moisture and flavor. A blend of all-purpose flour, salt, and baking powder is mixed in carefully to maintain tenderness without overdevelopment of gluten.
Baked at 350°F in a greased and floured or parchment-lined 9x5-inch loaf pan, the cake forms a golden crust and bakes for about 40 minutes until a long wooden skewer inserted in the center comes out clean or with a few moist crumbs. Cooling it in the pan shortly before transferring to a rack allows it to set without breaking. The resulting cake is dense yet moist with a fine crumb, versatile for many occasions.
Measuring ingredients precisely using a scale for flour ensures correct texture. Avoiding overmixing preserves tenderness and prevents toughness. Room-temperature eggs blend more evenly. The cake continues to bake slightly while cooling, so pulling it from the oven just before fully dry prevents dryness. This pound cake can be served plain, with fruit, or as a base for layered desserts.
Ingredients
- 4 egg
- 1 cup butter 226g) room temperature, unsalted
- 1 cup sugar (200g)
- 1½ cup all-purpose flour (180g)
- ½ cup sour cream (120mL)
- 1 teaspoon salt
- 2 tablespoon vanilla
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350F. Butter and flour a 9x5 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.
- Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Notes
- You may grease and flour the loaf pan or line it with parchment paper for easier removal; both methods work well.
- Use a long wooden skewer to test doneness as a toothpick may not reach the dense center.
- Remove the cake from the oven when a few moist crumbs stick to the skewer to avoid overbaking.
- Avoid overmixing the batter to keep the cake tender and avoid a tough texture.
- Measure flour accurately by weighing or spooning and leveling to prevent overpacking.
- Use room temperature eggs for smoother mixing and better batter incorporation.
- Do not increase oven temperature to speed baking; the cake could burn outside before baking inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 303kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 100mg | 33% |
| Sodium | 225mg | 9% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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