Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- 1 cup (240ml) sour cream
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking and ensures even baking.
- Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure all dry ingredients are thoroughly combined to ensure even leavening.
- Step 3: In a separate large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This incorporates air for a lighter cake. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing develops gluten and can result in a tough cake.
- Step 5: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set before handling.
Notes
- Store leftover cake airtight at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, comforting treat, reheat individual slices briefly in the microwave or oven.
- Serve this moist pound cake with a dollop of fresh whipped cream and berries for an elegant dessert.
- To achieve maximum fluffiness, make sure your butter is truly softened – almost to the point of being creamy, not just cold from the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American