READ: Add 1 teaspoon salt to All purpose flour and mix. Hi Guys, today I’ll show you How to Make a Perfect Pound Cake, moist and buttery. Originally, pound cake was made with a pound each of butter, sugar, eggs and flour. My recipe will be moist with the addition of sour cream. All the ingredients are listed below:
Unsalted Butter – 1 lb – 454g
Sugar – 2 cups – 380g
Eggs – 6 large
Sour Cream – ½ cup – 4 oz – 115 ml
Vanilla Extract – 2 tsps
All Purpose Flour – 3 cups – 15 oz – 425g
Salt – 1 tsp
It’s important that all the ingredients be room temperature and not ice cold. The butter should be left out of the fridge until soft. I leave the eggs and sour cream out until they loose their chill. The batter will come together easily if all the ingredients are room temperature.
I’m using my stand mixer to make this recipe because that is the quickest and least labor intensive way. You can also use a hand mixer. Put the soft butter into the mixer. Save the wrappers, I’ll tell you why soon. Cream the butter on medium speed for 3 minutes. Scrape down the sides. Cream on medium for another 2 minutes. You can see how fluffy and light the butter is. Add the sugar and cream for 3 minutes. Scrape down and cream for another 2 minutes. Look at that volume, a cloud of butter and sugar. Add the eggs one at a time. Wait and make sure each egg is fully incorporated into the batter before adding the next. Scrape down and now we’ll add the sour cream. Now add the vanilla extract. Scrape down again. Now we’ll add the flour mixed with 1 tsp salt, little by little so there are no lumps. Scrape down, all the way into the center where flour can hide. Mix for a few seconds and the batter is ready. Perfectly smooth, fluffy batter. Here’s where the butter wrappers come in handy. I always use them to butter my cake pans. Get in every crevice. Put a little bit of all purpose flour in the pan, turn it around to coat the whole pan. Tap out the excess over your sink. Now that the cake pan is evenly coated, you’ll have no problem getting the cake out, it’ll literally just fall out in one piece. Spoon the batter all over the pan. Spread it out evenly. Tap the pan on your counter a few times to get rid of any air bubbles. Bake this cake in the center of a heated 325 degree Fahrenheit or 163 degree celsius oven. It’ll take about 1 hour and 10 minutes. Some ovens run very hot, so I suggest you check the cake after 1 hour and cook for a few more minutes if you need to. The cake is ready when you insert a toothpick and it comes out clean or with a few crumbs. As long as there is no wet batter on it, it’s cooked through. You can see the edges of the cake have come away from the side of the pan, that’s another sign that the cake is cooked. The cracking on top is normal with pound cakes. Cool the cake on a rack for 45 minutes. After 45 minutes, the cake is still warm but we can turn it out. Take an offset spatula or butter knife, gently pull around the edges. Pray and turn it over. Just kidding, there’s enough butter in this cake that it’s impossible for it to get stuck. There’s our perfect pound cake. It’s a beautiful, even golden brown color all over. Let this cool completely on the rack. The bottom of the cake is domed, if you want a perfect, flat bottom, slice off a thin layer from the bottom with a serrated knife after the cake is cooled. The entire house smells like butter heaven I want to taste this right now but I will have to wait. Finally, the cake is cool, cut the cake with a serrated knife. Slightly crispy on the outside, beautiful crumb. Moist and delicious. This is a big cake and serves a lot of people since a small piece will be satisfying. I like the classic, simple look of this pound cake. But if you want to glaze it, mix powdered sugar with a little milk or lemon juice and pour over top.