The pound cake was made with a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. This recipe makes the pound cake moist, and a little bit of sour cream makes it moist. Begin by coating the pan 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 at room temperature, not ice cold. The batter will come together easily. Using a stand mixer, add the soft butter and cream it 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 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, and gradually add the flour until there are no lumps.

Scrape down to the centre where the flour can hide. Mix for a few seconds, and the batter will be ready. You can use the butter wraps to butter your cake pans. Put a little bit of all-purpose flour in the pan and 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 remove any air bubbles. Place the cake in the centre of a heated 325 degrees F oven. It will take about 1 hour and 10 minutes. Check it after one hour and cook for a few minutes if necessary. The cake is ready if a toothpick comes out clean but not wet.

Also, the edges of the cake come out of the corners of the pan. When the cake is done, remove it from the oven and cool it on a rack for 45 minutes. After 45 minutes, gently pull the spatula or butter knife 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. Serve it with a cup of coffee or tea, whipped cream, or fresh berries.

Ingredients;

  • 1 lb/ 454g unsalted butter at room temperature
  • 2 cups/ 380g White Sugar
  • Six large eggs at room temperature
  • 4oz/ 115ml sour cream room temperature
  • 2 tsp Vanilla Extract
  • 3 cups/ 425g All-Purpose Flour
  • 1 tsp Coarse Salt

Instructions;

  1. All the ingredients must be at room temperature, not ice cold. The butter should be left out of the fridge until soft. The eggs and sour cream should be left out until they lose their chill.
  2. The batter will come together quickly if all the ingredients are at room temperature. Put the soft butter into a mixer.
  3. 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.
  4. Add the eggs one at a time, then wait and ensure each egg is fully incorporated into the batter before adding the next. Scrape down and add the sour cream. Now, add the vanilla extract.
  5. Scrape down again. Add the flour mixed with 1sp salt – little by little so there are no lumps. Scrape down into the centre, where flour can hide. Mix for a few seconds, and the batter will be ready.
  6. Butter and flour your prepared cake pan, then tap the excess over your sink.
  7. Spoon the batter over the pan and spread it out evenly, then tap the pan on your counter a few times to eliminate any air bubbles.
  8. Bake this cake in the centre of a heated 325-degree Fahrenheit or 163-degree Celsius oven. It’ll take about 1 hour and 10 minutes.
  9. Some ovens run very hot, so check the cake after 1 hour and cook for a few more minutes if necessary. The cake is ready when a toothpick comes out clean or with a few crumbs.
  10. 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, another sign that the cake is cooked. The cracking on top is normal with pound cakes.
  11. 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 and gently pull around the edges. Turn it over. Let it cool completely on the rack.