This rich and creamy vanilla pound cake is a delightful twist on the classic, offering a moist texture and a burst of vanilla flavor.
Preheat your oven to 325°F (163°C).
Starting with a preheated oven ensures even baking.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Use room-temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell fragments.
In another bowl, whisk together the flour, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cake tender.
Stir in the sour cream and vanilla extract until smooth.
Fold gently to maintain the batter's airiness.
Pour the batter into a greased and floured bundt pan.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted comes out clean.
Check the cake 5 minutes before the suggested time to avoid overbaking.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the cake set and prevents breaking.
Slice and serve your delicious vanilla pound cake.
Pair with whipped cream or fresh fruit for added flavor.
Nutze unsere App für das beste Erlebnis
