Pound Cake

This Pound Cake has the perfect amount of butter, sweetness, and richness. It’s super easy to make and everyone will love it!

Baking tin buttered and floured.

My pound cake moments before going into the oven.

Fresh out of the oven.

Moments before it was demolished haha!

Ingredients: 

•  1 Cup unsalted butter at room temperature 

• 1 Cup sugar 

• 4 eggs at room temperature 

• 1 1/2 Cup AP flour 

• 1/2 Tsp baking powder

• 1 Tsp Sea Salt 

• 1 1/2 Tbsp vanilla 

• 1/2 Cup sour cream

Instructions: 

 1. Preheat oven to 350. Butter and flour a 9x5 baking tin. 

 2.  In a stand mixer with a whip attachment cream butter and sugar on medium speed until light and fluffy. (Can take up to 10 mins). 

3. In a medium size bowl whisk flour, salt, and baking powder. Set aside.

4. Add eggs one at a time to the butter mixture while mixing at medium speed. Mix until fully incorporated 

5. Add vanilla and sour cream to the butter-egg mixture and mix until incorporated . Then add the flour mixture and mix until just combined. You can use your spatula after to mix any little bits of butter and flour that didn’t get incorporated properly. 

6.  Transfer your batter into your baking tin and even out batter with spatula. Bake for 50 mins or until the top is golden brown. Don’t over bake. 

7. Cool in baking pan for 10 mins before transferring to cooling rack. 

8. Enjoy! 

Notes: 

 1. To butter and flour the tin; start by greasing the tin with butter as you typically would and then add about 1/4 cup of flour to the tin. Tip the tin all around. Allowing the flour to move and coat the tin. Once the flour has coated the tin you can spill the excess flour (if any).

2. Once the batter is made, the batter might seem grainy. That is okay! Mine did that too and it turned out fine!

3. Store in an airtight container at room temperature for up to 3 days.