Classic Pound Cake Recipe

Step 1

Preheat the oven to 350 F. Grease and flour a 9x5-inch loaf pan, then set it aside.

Step 2

Add the butter to the bowl of a stand mixer and use the paddle attachment to cream it until it is smooth.

Step 3

Add the sugar and continue to cream the mixture on medium speed for 5 minutes, until it is light and fluffy. Stop once to scrape down the sides of the bowl with a spatula.

Step 4

Lower the mixer to the lowest speed and add the eggs to the bowl, 1 at a time, waiting until each egg is fully incorporated before adding the next.

Step 5

Once the eggs are fully incorporated, add the vanilla extract and sour cream. Beat on medium speed for about 2 minutes.

Step 6

Lower the mixer to the lowest speed again and slowly add the flour. Mix until the flour is just combined. Scrape down the sides of the bowl with a spatula, then beat the mixture on medium speed for 30 seconds.

Step 7

Transfer the batter to the prepared loaf pan and smooth out the batter on the top. Bake in the preheated oven for 45 to 50 minutes, until the center is set and a toothpick inserted in the center comes out with just a few moist crumbs.

Step 8

Allow the cake to cool for 10 minutes, then transfer to a cooling rack until completely cool. Cut and serve.