The pound cake was made with a pound of butter, a pound of sugar, pound eggs and pound of flour. This recipe will make the pound cake moist. What makes it moist is a little bit of sour cream. Begin by coating the pan you are using with butter and flour to create a non-stick surface so the cake comes out easily. You will need white sugar, all-purpose flour, eggs, vanilla extract, sour cream, and unsalted butter. All the ingredients should be room temperature and not ice cold.
The batter will come together easily. Using a stand mixer, add the soft butter in the mixer and cream the butter on medium speed for three minutes. Scrape down the sides and cream on medium for another two minutes. When the butter becomes pale add the sugar and cream for three minutes. Scrape down and cream for another two minutes. When it is fluffy add the eggs in one at a time. Wait and make sure each egg is fully incorporated into the batter before adding the next.
Scrape down and add the sour cream. Add the vanilla extract, scrape down again then add the flour little by little till there are no lumps. Scrape down all the way to the center where the flour can hide. Mix for a few seconds and the batter is ready. You can use the butter wraps to butter your cake pans. Put a little bit of all-purpose flour in the pan turn it around to cover the whole pan. Tap out the extra into the sink. Spoon the batter all over the pan and spread it out evenly.
Tap the pan on your counter a few times to get rid of any air bubbles. Place the cake in the center of a heated 325 degrees F oven. It will take about 1 hour and 10 minutes. Check it after one hour cook for a few minutes if required. The cake is ready if a toothpick inserted in comes out clean but not wet.
Also, the edges of the cake come out of the comers of the pan. Remove the cake from the oven when done and cool it on a rack for 45 minutes. After 45 minutes take the spatula or butter knife and gently pull around the edges and turn it up. Let it cool completely on the rack. If you want the perfect bottom, slice up a thin layer on the bottom with a serrated knife when cool. The cake is slightly crispy on the outside. You can serve the cake with a cup of coffee or tea. Also, you can serve it with some whipped cream or fresh berries.
- 1 lb/ 454g unsalted butter room temperature
- 2 cups/ 380g White Sugar
- 6 large eggs room temperature
- 4oz/ 115ml sour cream room temperature
- 2 tsp Vanilla Extract
- 3 cups/ 425g All-Purpose Flour
- 1 tsp Coarse Salt
- It’s important that all the ingredients be room temperature and not ice cold. The butter should be left out of the fridge until soft. Leave the eggs and sour cream out until they lose their chill.
- The batter will come together easily if all the ingredients are room temperature. Put the soft butter into a mixer.
- Cream the butter on medium speed for 3 minutes. Scrape down the sides. Cream on medium for another 2 minutes. Add the sugar and cream for 3 minutes. Scrape down and cream for another 2 minutes.
- Add the eggs one at a time then wait and make sure each egg is fully incorporated into the batter before adding the next. Scrape down and add the sour cream. Now add the vanilla extract.
- Scrape down again. Add the flour mixed with 1sp salt – little by little so there are no lumps. Scrape down, all the way into the center where flour can hide. Mix for a few seconds and the batter is ready.
- Butter and flour your prepared cake pan then tap out the excess over your sink.
- Spoon the batter all over the pan and spread it out evenly then tap the pan on your counter a few times to get rid of any air bubbles.
- Bake this cake in the center of a heated 325 degree Fahrenheit or 163-degree celsius oven. It’ll take about 1 hour and 10 minutes.
- Some ovens run very hotly, so check the cake after 1 hour and cook for a few more minutes if you need to. The cake is ready when you insert a toothpick and it comes out clean or with a few crumbs.
- As long as there is no wet batter on it, it’s cooked through. The edges of the cake will come away from the side of the pan, that’s another sign that the cake is cooked. The cracking on top is normal with pound cakes.
- Cool the cake on a rack for 45 minutes. After 45 minutes, the cake is still warm but we can turn it out. Take an offset spatula or butter knife, gently pull around the edges. Turn it over. Let it cool completely on the rack.