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Classic Vanilla Pound Cake

Classic, buttery vanilla pound cake with the most tender crumb, not too sweet and perfectly moist.
Course Cake, Dessert, Pound Cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Author Leona G.

Equipment

  • Pullman Loaf pan or 9x5
  • 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.