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.