There’s nothing quite as comforting as a classic vanilla pound cake. Its rich texture and delightful vanilla aroma fill the kitchen with warmth, making it an irresistible treat any time of the day. This version is not only easy to prepare but also has the added flexibility of being dressed up with your favorite flavors. Letโs get into it!
Ingredients
- All-purpose flour โ 180 g (1 1/2 cups)
- Salt โ 1 teaspoon
- Baking powder โ 1/2 teaspoon
- Unsalted butter โ 226 g (1 cup)
- Sugar โ 200 g (1 cup)
- Eggs โ 4, large
- Sour cream โ 120 ml (1/2 cup)
- Vanilla extract โ 30 ml (2 tablespoons)
Steps to Vanilla Heaven
- Prepare the dry mix
Sift the all-purpose flour, salt, and baking powder together into a large bowl. Whisk and set aside. - Cream the butter and sugar
Add unsalted butter to a stand mixer with the paddle attachment. Cream until smooth, then gradually add sugar. Mix until fluffy. - Incorporate the eggs
While the mixer is on medium-low, add eggs one at a time, allowing each to incorporate before adding the next. Scrape down the bowl to ensure even mixing. - Add the creamy elements
Mix in sour cream and vanilla extract until just combined. The Mexican vanilla imparts a depth of flavor that highlights the cakeโs simplicity. - Combine and finish
Gradually fold in the flour mixture until the batter is smooth and just combined. Take care to avoid over-mixing. - Prepare the pan
Butter and flour a 1.5 lb (about 680 g) loaf pan (or line with parchment). Pour the batter into the pan, smoothing the top. - Bake to perfection
Bake at 175ยฐC (350ยฐF) for about 40 minutes. Look for a golden-brown crust and a clean skewer from the center.
Let the cake cool slightly before slicing. You’ll find every bite to be delightfully moist with a perfect crumb. Enjoy this classic treat with a hot cup of tea or coffee, or share it with family for a nostalgic dessert experience.
