Pound Cake

Steps

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1. 1
   Preheat the oven to 350°F.
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2. 2
   In a medium bowl, combine the flour, salt, and baking powder. Whisk together thoroughly to distribute the dry ingredients evenly, then set aside.
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3. 3
   Prepare your loaf pan by buttering and flouring it, or place a paper sling along the long sides for easy removal. Use either a 9x5-inch or 8x4-inch pan.
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4. 4
   Add the room-temperature butter to your mixing bowl and beat with a whisk attachment for about 10 seconds before adding sugar.
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5. 5
   Add the sugar and beat on medium speed for several minutes until light and fluffy, scraping down the sides of the bowl multiple times. The mixture should lighten in color and increase in volume.
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6. 6
   Crack four eggs into a separate bowl and whisk to combine, checking for any shell fragments. Add the eggs one at a time to the butter mixture, scraping down the bowl after each addition.
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7. 7
   Fold in the sour cream and vanilla extract, stirring until well combined.
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8. 8
   Add the dry ingredient mixture and beat on low speed for a few seconds, then finish folding together with a spatula, paying special attention to the bottom of the bowl. Avoid overmixing the batter.
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9. 9
   Transfer the batter to the prepared loaf pan and smooth the top. Optionally, add a small pat of butter on top to create a dramatic crack as it bakes.
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10. 10
    Bake at 350°F for approximately 40 minutes, or 45-50 minutes if using a smaller pan, until a skewer inserted in the center comes out clean.
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11. 11
    Allow the cake to cool, then slice and serve. The pound cake will keep well for several days and remains delicious.
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