Pound Cake
Directions
- 1Add two and two-thirds cups of sugar into a bowl.
- 2Add two and two-thirds cups of sugar into a bowl.
- 3Add two and two-thirds cups of sugar into a bowl.
- 4Add one and a half cups of salted butter to the sugar.
- 5Add one and a half cups of salted butter to the sugar.
- 6Add one and a half cups of salted butter to the sugar.
- 7Pour in a quarter cup of oil.
- 8Pour in a quarter cup of oil.
- 9Pour in a quarter cup of oil.
- 10Mix the ingredients for about five minutes until light and creamy.
- 11Mix the ingredients for about five minutes until light and creamy.
- 12Mix the ingredients for about five minutes until light and creamy.
- 13Crack six eggs, one at a time, into the mixture.
- 14Crack six eggs, one at a time, into the mixture.
- 15Crack six eggs, one at a time, into the mixture.
- 16Add three tablespoons of vanilla bean paste.
- 17Add three tablespoons of vanilla bean paste.
- 18Add three tablespoons of vanilla bean paste.
- 19In a separate bowl, add three cups of all-purpose flour.
- 20In a separate bowl, add three cups of all-purpose flour.
- 21In a separate bowl, add three cups of all-purpose flour.
- 22Add three-fourths teaspoon of salt to the flour.
- 23Add three-fourths teaspoon of salt to the flour.
- 24Add three-fourths teaspoon of salt to the flour.
- 25Add three-fourths teaspoon of baking powder to the flour.
- 26Add three-fourths teaspoon of baking powder to the flour.
- 27Add three-fourths teaspoon of baking powder to the flour.
- 28Whisk the dry ingredients together.
- 29Whisk the dry ingredients together.
- 30Whisk the dry ingredients together.
- 31Add a portion of the dry mixture to the wet mixture.
- 32Add a portion of the dry mixture to the wet mixture.
- 33Add a portion of the dry mixture to the wet mixture.
- 34Mix the batter.
- 35Mix the batter.
- 36Mix the batter.
- 37Add one cup of sour cream to the batter.
- 38Add one cup of sour cream to the batter.
- 39Add one cup of sour cream to the batter.
- 40Mix the sour cream into the batter.
- 41Mix the sour cream into the batter.
- 42Mix the sour cream into the batter.
- 43Add the remaining flour to the batter and mix lightly.
- 44Add the remaining flour to the batter and mix lightly.
- 45Add the remaining flour to the batter and mix lightly.
- 46Grease and flour a bundt pan.
- 47Grease and flour a bundt pan.
- 48Grease and flour a bundt pan.
- 49Pour the batter into the prepared pan.
- 50Pour the batter into the prepared pan.
- 51Pour the batter into the prepared pan.
- 52Bake at 325 degrees Fahrenheit for 45-50 minutes.
- 53Bake at 325 degrees Fahrenheit for 45-50 minutes.
- 54Bake at 325 degrees Fahrenheit for 45-50 minutes.
- 55Once baked, remove the cake from the oven and invert it onto a plate.
- 56Once baked, remove the cake from the oven and invert it onto a plate.
- 57Once baked, remove the cake from the oven and invert it onto a plate.
- 58Sift powdered sugar over the pound cake.
- 59Sift powdered sugar over the pound cake.
- 60Sift powdered sugar over the pound cake.
- 61Serve and enjoy your moist pound cake.
- 62Serve and enjoy your moist pound cake.
- 63Serve and enjoy your moist pound cake.
Ingredients
- 2.66 cups sugar
- 2.66 cups sugar
- 2.66 cups sugar
- 1.5 cups salted butter
- 1.5 cups salted butter
- 1.5 cups salted butter
- 0.25 cups oil
- 0.25 cups oil
- 0.25 cups oil
- 6 eggs
- 6 eggs
- 6 eggs
- 3 tablespoons vanilla bean paste
- 3 tablespoons vanilla bean paste
- 3 tablespoons vanilla bean paste
- 3 cups all-purpose flour
- 3 cups all-purpose flour
- 3 cups all-purpose flour
- 0.75 teaspoons salt
- 0.75 teaspoons salt
- 0.75 teaspoons salt
- 0.75 teaspoons baking powder
- 0.75 teaspoons baking powder
- 0.75 teaspoons baking powder
- 1 cup sour cream
- 1 cup sour cream
- 1 cup sour cream
- powdered sugar
- powdered sugar
- powdered sugar
Equipment
bowlelectric mixermeasuring cupsmeasuring spoonswhiskbundt pansifter
Tips
- Oil equals moisture, butter equals flavor.
- Don't overmix the batter.
- Don't overbake the cake.