Ashley Hawkins
@ahawkins
Classic Pound Cake
This classic pound cake is rich, buttery, and incredibly moist, making it the perfect dessert for any occasion. With a delightful balance of vanilla and almond flavors, it's sure to be a family favorite. Serve it plain or dusted with powdered sugar for an elegant touch.
Details
- Cuisine:american
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:7
Recipe Information
- Prep time20 min.
- Cook time1 min.
- Total time21 min.
- Servings12
Ingredients
- 1 cup, softened
- 3 cups
- 6, at room temperature
- 3 cups
- 1/4 teaspoon
- 1 (8 ounce) container, at room temperature
- 1 teaspoon
- 1 teaspoon
- 2 tablespoons, or to taste
Cooking Instructions
Follow our step-by-step guide on how to make Classic Pound Cake.
Step 1
Preheat your oven to 325°F (165°C) and grease and flour a 10-inch tube pan.
Step 2
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add the sugar, continuing to beat until well combined.
Step 3
Add the eggs one at a time, mixing well after each addition until the yolk is fully incorporated.
Step 4
In a separate bowl, combine the flour and baking soda. Gradually add this mixture to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix just until combined.
Step 5
Stir in the vanilla and almond extracts until evenly distributed.
Step 6
Pour the batter into the prepared tube pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cake to cool in the pan for 5 minutes. Carefully run a knife around the edges to loosen, then invert the cake onto a serving plate or cooling rack. Let it cool for about 30 minutes before dusting with powdered sugar.