Perfect Pound Cake
Scrumptiously moist, soft and buttery pound cake that is infused with vanilla. Perfect on its own or topped with a sweet glaze or fruit sauce. The absolute BEST pound cake!
Servings: 8 - 10 slices
Calories: 421kcal
Ingredients
- 1 cup (226g) unsalted butter softened
- 1 ½ cups (300g) caster/granulated sugar
- 3 large eggs room temperature
- 2 tablespoons vanilla extract
- ½ cup (120g) sour cream
- 2 cups (250g) plain/all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs and mix until completely combined. Add the vanilla and sour cream, and mix until just combined.
- Add the flour and salt, and gently fold in until completely combined and no pockets of flour remain.
- Pour the mixture into the prepared pan and spread out evenly.
- Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with foil halfway through baking to prevent the cake from browning too much.
- Leave the cake to cool completely in the pan on a wire rack before slicing and serving.
Video
Notes
Leftover cake can be stored at room temperature or in the fridge for up to 5 days. This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.