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Pound Cake Delight Recipe

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4.3 from 14 reviews

This classic Pound Cake Delight recipe delivers a rich, buttery, and moist cake perfect for any occasion. With simple ingredients like all-purpose flour, sugar, and eggs, combined with sour cream for extra tenderness and vanilla for flavor, this pound cake bakes to a golden perfection with a tender crumb. Ideal for serving with tea or as a dessert base, this loaf cake is easy to prepare and absolutely delicious.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour (180g)
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Wet Ingredients

  • ½ cup unsalted butter, room temperature (113g)
  • 1½ cups granulated sugar (300g)
  • 4 large eggs, room temperature
  • ½ cup sour cream, room temperature (120g)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan to prevent sticking. For a taller loaf, you can use an 8½x4½-inch pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside this dry mixture for later use.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a whisk attachment, beat the room temperature butter on medium speed for about 2 minutes until creamy. Gradually add the granulated sugar and continue mixing for another 2 minutes until fully combined. Scrape down the bowl to ensure even mixing.
  4. Add Eggs: Lower the mixer speed to medium-low and add the eggs one at a time, beating well after each addition. Scrape down the bowl again and continue mixing until the eggs are fully incorporated.
  5. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully incorporated. Scrape down the bowl to ensure all ingredients are evenly mixed.
  6. Combine Dry and Wet Ingredients: Add the flour mixture to the batter and mix on low speed until just combined. Scrape down the bowl and fold in any remaining pockets of flour or butter with a spatula to ensure an even batter.
  7. Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. (For a bakery-style dome and crack on top, see Notes for suggested technique.) Bake in the preheated oven for about 65 minutes, or until the center is set and a skewer inserted into the cake comes out clean.
  8. Cool: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the pound cake to a wire rack to cool completely before slicing and serving.

Notes

  • For a bakery-style dome and crack on the top, try placing a thin slice of butter on top of the batter before baking to encourage browning and cracking.
  • Make sure all your ingredients, especially eggs and sour cream, are at room temperature to ensure a smooth batter and even baking.
  • To keep your pound cake moist, wrap tightly in plastic wrap once fully cooled if not eating immediately.
  • You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
  • The cake keeps well at room temperature for 2-3 days and can be refrigerated for up to a week.

Find it online: https://lauracooks.com/pound-cake-delight-recipe/