Classic Pound Cake

Steps

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1. 1
   Preheat your oven to 350°F (175°C).
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2. 2
   In a large bowl, whisk together the flour, salt, and baking powder until evenly combined, then set aside.
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3. 3
   Grease your loaf pan (9x5-inch) with butter and flour, or use baking spray to prevent sticking.
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4. 4
   Using a stand or hand mixer, beat the room-temperature butter on medium speed for about 2 minutes until creamy.
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5. 5
   Add the granulated sugar and continue mixing on medium speed for about 2 minutes until light and fluffy.
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6. 6
   Crack the eggs into a separate bowl to check for shells, then add them one at a time to the batter, scraping down the bowl between additions until all four eggs are incorporated.
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7. 7
   Add the sour cream and vanilla extract, mixing on medium speed until fully incorporated.
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8. 8
   Add the dry flour mixture and mix on low speed just until a few streaks of flour remain — do not overmix.
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9. 9
   Pour the batter into the prepared loaf pan and smooth the top. For a controlled crack, place a strip of cold butter down the center.
   ▶ ≈6:42
10. 10
    Bake for about 65 minutes, until a skewer inserted into the center comes out clean.
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11. 11
    Let the cake cool slightly before slicing and serving. It keeps up to 5 days refrigerated or 3 months frozen if well wrapped.
    ▶ ≈7:27