This easy pound cake sits right where simple home baking and indulgent flavors meet. Whether used as a snack, a base for baked Alaska, or cubed for trifle, this classic delivers buttery, tender slices every time. This article walks through ingredients, step by step instructions, and practical tips so readers can enjoy a foolproof loaf. It also keeps a focus on cooking, recipes, bon apetit for those who love approachable desserts.
Key takeaways
- One loaf uses eight simple ingredients and about 65 minutes of bake time.
- Room temperature ingredients and minimal mixing produce a tender, dense crumb.
- Insider tips like adding sour cream and a cold butter strip change texture and appearance.
- This recipe is versatile for variations and dessert builds, useful for anyone exploring cooking, recipes, bon apetit classics.
Why this pound cake works
The recipe keeps things simple: balanced sugar and butter for richness, eggs for structure, and a touch of sour cream for moisture and a gentle tang. The technique matters more than complicated ingredients. Mixing just until combined prevents toughness and preserves that pleasant density that defines a great pound cake. This approach is a perfect example of practical cooking, recipes, bon apetit thinking for home bakers.
"Pound cake might just be the perfect snacking cake."
Ingredients
- 1 1/2 cups (180 grams) all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 4 large eggs, room temperature
- 1/2 cup (120 grams) sour cream
- 2 teaspoons vanilla extract
Step by step
- Preheat the oven to 350 degrees F.
- Whisk together flour, salt, and baking powder in a large bowl so the dry ingredients are evenly distributed.
- Cream the butter for two minutes on medium speed until smooth and creamy. If the butter is stiff, soften it in 10 second bursts in the microwave at half power.
- Add the sugar and beat another two minutes at medium speed until light and fluffy.
- Beat in the four eggs one at a time, scraping the bowl as needed so everything mixes evenly. Room temperature eggs help the batter emulsify.
- Stir in the sour cream and vanilla until incorporated. Sour cream contributes tenderness by adding moisture and a weak acid that limits strong gluten bonds.
- Add the flour mixture on low speed and stop mixing when a few streaks of flour remain. Over mixing develops gluten and leads to a tougher cake. This pause keeps the crumb soft and pleasant.
- Transfer the batter to a prepared 9 by 5 inch loaf pan. Level the top and, if desired, place a small cold butter strip down the center to influence how the cake cracks.
- Bake for about 65 minutes or until a skewer inserted into the center comes out clean. Let cool slightly before slicing.
Bake time and checks
Ovens vary so begin checking at about 60 minutes. The ideal cake is soft and buttery inside with a crisp, dark sugary crust. A clean skewer is the best indicator that the loaf is done.
Tips for a perfect loaf
- Use room temperature butter and eggs for easier emulsification and a smoother batter.
- Do not over measure flour. Spoon flour into the measuring cup and level with a knife or weigh it for accuracy.
- Mix on low when adding flour and stop while a few streaks remain to avoid overdeveloping gluten.
- For controlled cracking and a decorative top, add a small strip of cold butter to the center before baking.
- Store wrapped in the refrigerator for up to five days or freeze well wrapped for up to three months.
Flavor variations and uses
This plain vanilla base adapts beautifully. Fold in a half cup of blueberries or other berries, add chopped nuts, zest citrus for brightness, or swap extracts for different flavor profiles. Use thick slices with whipped cream and fruit, cube the loaf for trifle, or slice thinly as the base for baked Alaska. These ideas expand the recipe into countless cooking, recipes, bon apetit worthy desserts.
Final notes for bakers
The recipe is approachable and intentionally simple. Keep two core rules in mind when baking any cake: do not use too much flour and do not over mix. Follow these and this pound cake will reward with consistent texture and flavor. Try it plain first then experiment with small additions to discover favorite variations. This loaf proves that classic desserts can remain joyful, easy, and endlessly useful for home cooks pursuing cooking, recipes, bon apetit moments.
This article was created from the video Easy Pound Cake Recipe with the help of AI.
Easy Pound Cake Recipe — cooking, recipes, bon apetit Guide to a Perfect Loaf. There are any Easy Pound Cake Recipe — cooking, recipes, bon apetit Guide to a Perfect Loaf in here.
