Vanilla Pound Cake
Description
A classic, elegant vanilla pound cake made with real vanilla bean, unsalted butter, sour cream, and eggs — baked low and slow in a loaf pan until the crumb is tender and golden. Stores well for a week wrapped in waxed paper. Substitute vanilla extract if a vanilla bean is not on hand.
Ingredients
Instructions
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Place rack in lower third of oven. Preheat oven to 325°F. Grease and flour a 9×5-inch loaf pan.
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Beat butter at medium speed until creamy, about 30 seconds. Add sugar 1 Tbsp. at a time, beating until blended after each addition. Beat mixture 3–5 minutes until light and fluffy.
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Add eggs one at a time, beating just until blended after each addition.
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Split vanilla bean lengthwise and scrape seeds into the bowl. Stir until blended. (Discard pod or store in sugar.)
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Combine flour, baking powder, and salt. Add alternately with sour cream to the butter mixture, beginning and ending with flour. Beat at low speed just until blended.
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Pour into prepared pan and smooth the top. Bake at 325°F for 55–65 minutes until a wooden pick inserted in center comes out clean.
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Let cool in pan on a wire rack for 10 minutes. Remove from pan and continue cooling on wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 11g56%
- Cholesterol 100mg34%
- Sodium 200mg9%
- Total Carbohydrate 39g13%
- Sugars 22g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store wrapped in waxed paper or plastic wrap — keeps well for up to 1 week at room temperature.
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