Pound Cake
Directions
- 1Add two and two-thirds cups of sugar to a mixing bowl.
- 2Add one and a half cups of salted butter to the bowl.
- 3Pour oil into the bowl as a secret ingredient for moisture.
- 4Mix the butter, sugar, and oil with an electric mixer for about five minutes until light and creamy.
- 5Prepare six eggs at room temperature by placing them in hot water.
- 6Add the eggs one at a time into the mixture, ensuring no shells are included.
- 7Add three tablespoons of vanilla bean paste to the mixture.
- 8In a separate bowl, add three cups of all-purpose flour.
- 9Add three-fourths teaspoon of salt and three-fourths teaspoon of baking powder to the flour.
- 10Whisk the dry ingredients together.
- 11Add a little bit of the dry mix to the wet ingredients and mix.
- 12Add one cup of sour cream to the batter.
- 13Mix the sour cream into the batter.
- 14Add the remaining flour to the batter and mix, being careful not to overmix.
- 15Grease and flour a bundt pan.
- 16Pour the pound cake batter into the prepared bundt pan.
- 17Bake at 325 degrees Fahrenheit for 45 to 50 minutes, being careful not to overbake.
- 18Once baked, carefully invert the pound cake onto a plate.
- 19Dust with powdered sugar or add a glaze.
Ingredients
- 2.66 cups sugar
- 1.5 cups salted butter
- oil
- 6 eggs
- 3 tablespoons vanilla bean paste
- 3 cups all-purpose flour
- 0.75 teaspoons salt
- 0.75 teaspoons baking powder
- 1 cup sour cream
- powdered sugar
Equipment
mixing bowlelectric mixermeasuring cupsmeasuring spoonswhiskbundt panspatulasifter
Tips
- Do not follow the traditional ratio of a pound of each ingredient to avoid a dry cake.
- Oil adds moisture, and butter adds flavor.
- Add eggs one at a time and ensure no shells fall in.
- Do not overmix the batter; it should be thick.
- Don't overbake the pound cake.