Rich and Buttery Pound Cake

Rich and buttery, this pound cake recipe comes together quickly with eight simple ingredients. This irresistible cake will melt in your mouth, heavy and dense, while still tender and soft. First, set your oven to 350F so it is nice and hot. Then, in a medium-sized bowl, combine your dry ingredients. Start with one and a half cups of flour, one teaspoon of salt, and half a teaspoon of baking powder, then give that a good whisk to distribute the salt and baking powder in the flour, then set aside.

Butter and flour your loaf pan, line the bottom with parchment paper and set it aside. Add one cup of unsalted room-temperature butter to a large mixing bowl or a stand mixer. The temparature of the butter is very important because you are going to beat butter and sugar up until light and fluffy, and if the butter is too cold, it will be like nodules of butter hanging around; if it’s too soft, it will aerate to you need it to be at room temperature.

Cream the butter for about 10 seconds, add one cup of sugar on medium speed, and let the mixer work for a few minutes to incorporate the butter and sugar until light and fluffy. While the butter is mixed, crack four eggs into a measuring cup, add them one at a time, and let each egg mix well before adding the next. Add half a cup of sour cream to give the cake a wonderful tang, mix it and add two tablespoons of vanilla.

If you use a stand mixer, remove the bowl, add the flour mixture to the cake, and mix everything with a spatula. The reason why you are not using the stand mixer is to prevent overmixing. Mix the batter until combined and there is no flour or lumps. Transfer the batter to the prepared cake pan, smooth the top out, and then bake in the preheated 350F oven for about 40 minutes or until a skewer inserted in the centre comes out clean.

Once baked and out of the oven, allow your cake to cool, slice it, and enjoy. This cake is a pleasure to bite into, and it melts in your mouth.