Classic Vanilla Pound Cake with a slightly dense texture, but still light, incredibly rich and plush. One of my favorite cakes to make in a loaf pan. It’s not cloyingly sweet and you don’t need 3 cups of sugar. I’m giving you all the tips on how to achieve the most delicous pound cake, with a carmelized crust.
Pound cake is a classic dessert thats been around for decades. Known for not having any leavener in it, this denser textured cake is a classic for a reason. It’s made with mainly 4 ingredients. Flour, sugar, butter & eggs. You can use flavorings like vanilla, almond or lemon extract. I love using vanilla bean paste.
INGREDIENTS
- Salted butter
- Granulated sugar
- Vanilla bean paste
- Eggs
- Sour cream
- All purpose flour
*All ingredients should be room temperature to ensure proper blending and even baking.
This pound cake is delicious on its own, or served warm with a scoop of ice cream. It also freezes very well. I like to keep a batch in the freezer for a quick trifle desert or ice box cakes in the summer.
Tips & Tricks
- Cream the butter & sugar for 5 minutes.
- Add the eggs in one at a time and beat for 2-3 minutes after each adittion. The eggs in the cake are the rising factor and beating them will add volume by incorporating air. Be sure to scrape the sides of the bowl down often.
- lightly grease your loaf pan with butter. You can use parchment paper to ensure no sticking.
- A stand mixer is easier for this recipe, but a hand mixer will do just fine.
- Baking in a cold oven is the key for a perfectly baked loaf and a delicious carmamelized crust.
Do not preheat the oven
- This is a cool trick. Baking the cake while the oven is preheating will give you a delicous crust, that is classic in a pound cake. It also ensures the cake is cooked throughout and perfectly rises low and slow. Also, if you’re like me and always forget to preheat your oven, it’s an added bonus.
For this pound cake, I like to slice it thick and serve with fresh whipped cream and blackberry or raspberry jam.
Classic Vanilla Pound Cake
Equipment
- Pullman Loaf pan or 9×5
- handheld mixer or stand mixer
Ingredients
- 1½ sticks salted butter softened, room temp
- 1¼ cup granulated sugar
- 2 tsp vanilla bean paste or vanilla extract
- 3 large eggs room temp
- ⅓ cup sour cream room temp
- 200 g all purpose flour
- pinch of salt if using unsalted butter
Instructions
- In a large bowl, cream the butter, sugar & vanilla bean paste using a handheld mixer for 5 minutes. You can also use a stand mixer fitted with a whisk attachment.
- Next, add in the eggs and beat for 2 minutes after each adittion.
- Add in the sour cream, flour & salt in alternating batches. Whisk on low just until the flour is absorbed.
- Pour the batter into a prepared loaf pan. DO NOT PREHEAT THE OVEN. Place the cake in and then set the temp to 325℉ (see notes)
- Bake for 80-90 minutes, until the center is set. Remove from the oven and allow to come to room temp before slicing. Serve with fresh whipped cream and preserves. Enjoy!
Notes
- Baking in a cold oven allows for a better rise and more even bake. It also creates a thick, slightly carmelized crust that is incredibly delicious. Trust me on this.
