Step 1

Preheat oven to 350 degrees F (177 degrees C).

Step 2

Grease a loaf pan with butter or oil. Set aside.

Step 3

Combine flour, baking powder, and salt in a bowl. Mix and set aside.

Step 4

Add butter to a large bowl and whisk with a stand mixer or hand mixer until fluffy.

Step 5

Add sugar and mix until light and fluffy.

Step 6

Add eggs one at a time and mix. Make sure to scrape down the sides after you add each egg to ensure it mixes thoroughly.

Step 7

Lastly, add the sour cream, vanilla extract, ube extract, and ube halaya. Mix until until combined (1-2 minutes). Make sure to scrape down the sides of the bowl so all of the batter is evenly mixed.

Step 8

Add the dry ingredients from step 3 into the batter and mix until just combined. I would recommend mixing until a little bit of flour is not incorporated and finish mixing with a spatula. This reduces the likelihood of over mixing which causes a tough texture.

Step 9

Spoon the batter into the prepared loaf pan. Wet a knife with water and pull it through the center of the batter. This will ensure the pound cake cracks down the middle of the pound cake.

Step 10

Bake for 65-70 minutes until a toothpick comes out clean. It should be nice golden brown all over.

Step 11

Let it rest for 10 minutes before removing from the loaf pan.