Found in Cake, Desserts, Vegetarian.

Vanilla Pound Cake

May 21st, 2011 | Cake, Desserts, Vegetarian | Christi | 3 Comments

My first pound cake was from the freezer aisle. Seriously. Yay for Sara Lee. However, I quickly was barred from having frozen prepared foods from my preservatives-conscious mother, and since she didn’t bake, I was not to have pound cake until years later when I attempted to bake them at home. Which was, of course, disastrous. Mushy insides, burnt tops, dry cake. Yuck.

This one is grand. Moist crumb, lovely crack, and it uses sour cream for moistness. Store slices in the freezer for easy dessert in a pinch.

Vanilla Pound Cake
courtesy William Sonoma
makes 8-10 servings

1 1/2 cups (205g) all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup (185g) unsalted butter, room temperature
1 cup (220g/7 oz) sugar
1 1/2 tsp pure vanilla extract
2 large eggs, at room temperature
1/2 cup (4 oz/125g) sour cream, at room temperature

Preheat oven to 325F. Lightly grease a loaf pan and dust with flour.
In a bowl, whisk togther the flour, baking soda, and salt until blended. In another bowl, using a mixer on medium speed, beat together the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition, just until blended. Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated. Stir in the sour cream, then sprinkle with the remaining flour mixture and stir until evenly distributed.

Pour the batter into the prepared pan and tap gently on the counter to even out and settle the ingredients. Bake until a cake tester inserted into the center comes out clean, about 70 minutes, or longer if using a metal pan. Let cool on wire rack for 15 minutes.

Run a table knife around the inside edges of the pan, inver the cake onto the rack, and lift off the pan. Place the cake on one of its sides and continue cooling. Serve warm or at room temperature.

 



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Christi

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  • Jenna

    05.21.2011

    Just made this tonight. I made some changes to this base recipe as follows: Three whole vanilla beans instead of extract, Greek yogurt instead of sour cream, an extra egg because I used small eggs, 2 Tablespoons of lemon juice and 1 teaspoon of zest. It didn’t achieve that heavy pound cake like texture, but my god is it amazing! Gorgeous flavor and crumb. Thanks for the recipe!

  • I’ve always been terrified of making pound cake. I have no idea why. It’s my favorite cake so I’m going to give this a try and get over my fear haha. such a beautiful picture by the way. thanks for the recipe!

  • […] The smell of vanilla pound cake in the oven made the morning much sweeter, like therapy. I followed this recipeĀ and while the result was even better than I had hoped for, I will continue to proclaim that I hate […]

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