PERFECT POUND CAKE
Our retooled pound cake recipe adjusts the traditional ingredient ratios (a pound of each ingredient), and adds baking powder and sour cream for a dense but fluffy loaf that's a sure-fire winner. Adding the baking powder while creaming the butter and sugar is a game-changing trick, it means it is fully distributed into the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Yield Makes one 8 1/2-by-4 1/2-inch loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
- Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
- Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn't get too dark.)
- Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).
Nutrition Facts : Calories 429 g, Fat 26 g, Fiber 1 g, Protein 7 g
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debbie bernardo
[email protected]This pound cake was a disaster! It was dry, crumbly, and tasteless. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this recipe again.
Aman Iqbal
[email protected]This pound cake was good, but not great. The texture was a bit dry, and the flavor was a bit bland. I think I'll try a different recipe next time.
mdrana Molla
[email protected]I'm not much of a baker, but this pound cake recipe was so easy to follow that even I could make it! The cake turned out beautifully, and it was absolutely delicious. I'll definitely be making this again.
Parbati Shrestha
[email protected]This pound cake was a huge hit at my recent dinner party. Everyone loved it! The recipe was easy to follow, and the cake turned out perfectly. It was moist, fluffy, and had a wonderful flavor. I will definitely be making this cake again.
Melvin Crawford
[email protected]I've tried many pound cake recipes over the years, but this one is by far the best. It's so simple to make, and the results are always amazing. The cake is moist, flavorful, and has a perfect crumb. I highly recommend this recipe to anyone who loves
Sadiya Shabrina
[email protected]This pound cake recipe is a keeper! It's so easy to make and always turns out perfect. I've made it several times now, and it's always a hit with my family and friends. The texture is dense and moist, and the flavor is classic and delicious.