Description
Rich and buttery with subtle vanilla and almond flavors - it's the easy and impressive old fashioned pound cake that will never let you down.
Ingredients
Scale
12 tablespoons unsalted butter, softened
1 1/2 cups sugar
3 large eggs, room temperature
1 1/2 cups all purpose flour
1/2 cup sour cream
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 teaspoon almond extract
Instructions
- Begin by preheating the oven to 355 degrees. Grease and flour a loaf pan, or spray with nonstick spray and line with parchment across the bottom of the pan and around the sides. Set aside.
- Cream together 12 tablespoons of softened butter with 1 1/2 cups of granulated sugar for 3-4 minutes on medium speed until fluffy and light colored. Add one egg at a time, continuing to beat with the electric mixer to combine each egg into the batter.
- Next, sift together 1 1/2 cups of all purpose flour with 1 teaspoon of baking powder. Add half of these dry ingredients to your creamed butter, sugar and egg mixture. Mix to combine with electric mixer. Add 1/4 cup of sour cream. Mix to combine. Add last half of the flour mixture, followed by last 1/4 cup of sour cream. Ensure you are scraping down the sides of the mixing bowl to ensure an even, homogenous batter.
- Stir in 1 teaspoon of vanilla extract and 3/4 teaspoon of almond extract. Mix by hand to combine.
- Pour the cake batter into the prepared loaf pan. Bake for 65-75 minutes, rotating as needed for even browning. (Ovens will vary, I generally rotate just once about halfway through the cooking time).
- Once a toothpick inserted in the center of the cake comes out clean, remove the cake from the oven and cool on a wire rack for 15 minutes before turning out the cake to cool to room temperature. Serve warm, room temperature or cold. Best served with fresh berries and lemon mousse.
- Prep Time: 15
- Cook Time: 70
- Category: cake, Dessert
- Method: Oven baked
- Cuisine: American