There’s something timeless about a classic vanilla pound cake. Its simplicity is its charm, offering a delicate crumb and a rich, buttery flavor that satisfies every sweet tooth.
But why stop at classic when you can add a twist? This ultimate vanilla pound cake recipe not only delivers on tradition but also allows you to explore delicious variations with cream cheese and a hint of lemon.
Perfect for any occasion, this cake is as versatile as it is delightful, inviting you to enjoy each slice with a little extra flair.
Steps
- Preheat your oven to 350°F and prepare a 9×5 inch loaf pan by buttering and flouring it. In a medium bowl, mix together the flour, salt, and baking powder, then set this dry mixture aside.
- Using a stand mixer with a whisk attachment, cream the butter until smooth. Gradually add the sugar and continue mixing until the mixture becomes light and fluffy.
- Incorporate the eggs into the batter one at a time, mixing at medium speed. Ensure each egg is fully mixed in before adding the next, and scrape down the bowl as needed.
- Add the sour cream and vanilla into the batter and mix until they are well combined. Ensure the mixture is smooth and scrape the bowl to incorporate any unmixed ingredients.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Ensure no pockets of flour or butter remain by scraping the bowl and mixing with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 40 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Ingredients
- 4 large eggs
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1½ cups (180g) all-purpose flour
- ½ cup (120mL) full-fat sour cream
- 1 teaspoon salt
- 2 tablespoons vanilla extract
- ½ teaspoon baking powder
Nutritional Values
Calories: 3636kcal | Carbohydrates: 348g | Protein: 48g | Fat: 228g | Saturated Fat: 132g | Cholesterol: 1200mg | Sodium: 2700mg | Potassium: 948mg | Fiber: 12g | Sugar: 204g | Vitamin A: 7344IU | Vitamin C: 12mg | Calcium: 420mg | Iron: 12mg
FAQ
- What causes a gummy streak in my pound cake?
- A gummy streak, often referred to as a “sad streak,” is typically a result of over-creaming the butter and sugar, incorporating too much air. As the cake bakes, it rises quickly but then collapses during cooling, leading to a dense streak that might seem underbaked but isn’t.
- How can I ensure my pound cake remains moist?
- To maintain moisture, don’t omit the sour cream as it significantly contributes to the cake’s moist texture. Also, avoid overbaking the cake, and ensure any leftovers are stored wrapped or covered to retain moisture.
- Can I adapt this recipe for different flavors?
- Yes, you can substitute vanilla extract for almond extract for a different taste. Adding lemon or orange zest can offer a citrusy twist. Consider topping the cake with fresh fruits or nuts, or incorporating dried fruit for variety.
- How should I store leftover pound cake?
- Store leftover pound cake in an airtight container or wrapped tightly in plastic and refrigerate for up to five days. For longer storage, wrap the cake in plastic wrap, followed by aluminum foil, and freeze for up to three months. Allow it to return to room temperature before serving.
- What is the origin of the name “pound cake”?
- The name “pound cake” comes from the traditional recipe that used a pound each of butter, sugar, eggs, and flour, resulting in the cake’s dense texture and rich flavor.
Tips
- Accurate Ingredient Measurement: Use a kitchen scale to measure your flour for precision. If you’re using measuring cups, fluff the flour with a spoon before spooning it into the cup and leveling it off with a knife to avoid packing too much flour.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them incorporate smoothly into the batter, leading to a better texture in the finished cake.
- Avoid Overmixing: Be cautious not to overmix your batter, as this can result in a tough, rubbery cake. Mix just until the ingredients are combined.
- Check Doneness Properly: Use a long wooden skewer instead of a toothpick to check if the cake is done, as the cake is dense. A skewer inserted into the center should come out clean or with a few crumbs, not wet batter.
Equipment
- Stand Mixer with Whisk Attachment
- 9×5 inch Loaf Pan
- Wire Cooling Rack
- Kitchen Scale (for accurate measurement of ingredients)
- Long Wooden Skewer (for checking cake doneness)
