American · Dessert
Classic Pound Cake
A dense, buttery pound cake built on the traditional equal-parts logic, lightened slightly with sour cream for a fine, close crumb and a rich golden crust. No icing, no fuss - just butter, sugar, egg and flour baked into their most honest form.
$1
15 minsPrep
34 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
473Calories
5.9gProtein
27.2gFat
51.6gCarbs
29.2gSugar
0.5gFiber
473mgSodium
158mgChol
16.2gSat Fat
79mgPotassium
32mgCalcium
1.7mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
English Ale
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and grease a small loaf tin lined with parchment, sized to hold roughly 180g of batter at a 10cm width.
2
Cream the softened butter and sugar together with a hand mixer for 3-4 minutes until visibly pale and fluffy.
3
Add the beaten egg gradually in two additions, beating well after each to keep the mixture emulsified.
4
Beat in the vanilla extract and sour cream until smooth.
5
Sift the cake flour, baking powder and salt together, then fold into the batter in two additions just until no dry streaks remain - do not overmix.
6
Spoon the batter into the prepared tin and smooth the top, leaving a shallow groove down the centre to help it rise evenly.
7
Bake for 32-36 minutes until a skewer inserted in the centre comes out clean and the top is deep golden.
8
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool fully before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 57g57g Butter, softened
- 57g57g Sugar White
- 50g50g Egg, room temperature, beaten
- 57g57g Cake Flour, sifted
- 15g15g Sour Cream
- 3g3g Vanilla Extract
- 1g1g Baking Powder
- 1g1g Salt
