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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Professor Toothless
[email protected]I wouldn't make this cake again.
Sofia masha
[email protected]This recipe is too complicated. I don't recommend it.
precious Likomba
[email protected]I'm not sure what I did wrong, but my cake turned out dry and crumbly.
Kalea Sanders
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I hoped.
Awais Shah
[email protected]This pound cake is a bit dense, but it's still very good.
Dylan Ponce
[email protected]I'm so glad I found this recipe. It's a keeper!
Brian Pasio
[email protected]This pound cake is so good, I could eat it every day.
Jay louis
[email protected]I've tried many pound cake recipes, but this one is by far the best.
Bo Baker
[email protected]This pound cake is the perfect dessert for any occasion.
Lesego Setswalo
[email protected]I'm not a baker, but this recipe made me look like one!
ALISHAN TARIQ
[email protected]This pound cake is so moist and delicious, it's like eating a cloud.
Judith Chauya
[email protected]I've made this cake several times and it's always a hit with my family and friends.
Bob Read
[email protected]This is the best pound cake recipe I've ever tried. It's so moist and flavorful.
Jenisha Budhathoki
[email protected]I love this recipe! It's so easy to follow and the cake always turns out amazing.
faridul কি কবর alam
[email protected]This pound cake is so moist and delicious! I've made it several times now and it always turns out perfectly.