Description
An incredibly rich, moist, and buttery classic pound cake that’s so good it’ll make you want to slap your momma (with joy, of course!).
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 5-7 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and the milk/sour cream mixture to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 1 hour and 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.