Sour Cream Pound Cake

Step 1

Preheat the oven to 350°F.

Step 2

Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.

Step 3

Place the butter, sugar, and vanilla in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add 2 of the eggs, beat for 20-30 seconds until mostly combined, then add the remaining egg and the sour cream, continuing to beat until mixture is smooth.

Step 4

With a sifter or mesh sieve, sift the flour, baking powder, and salt into the butter mixture. Beat on low until it becomes a smooth, thick batter.

Step 5

Use a rubber spatula to transfer the batter to the prepared loaf pan.

Step 6

Bake the pound cake on middle rack of oven until a toothpick inserted in the center comes out clean, 60-75 minutes.

Step 7

Check to see that cake is done. Remove from oven or add time as needed.

Step 8

Allow cake to cool in the pan for 15-20 minutes. To release, run a knife between the cake and pan. Turn onto a large plate.

Step 9

Allow the cake to cool for 1-2 hours before slicing and serving.