Have you ever struggled to find a really good, basic recipe for something that you know will come out perfect every time? Pound cake has been that recipe for me. I’ve tried a lot of different things in my attempt to come up with a really good, but easy recipe for pound cake. Finally, Sweet Simple Pound Cake has arrived!
We were having company last week, and I decided to be brave and try again. I made a winner!
One thing that has always bothered me about pound cake recipes is the absence of salt. It just tastes so flat, like a sponge. Perhaps that’s just how it’s supposed to taste and I’m just very ignorant of such things! I added salt to mine, but you can go the traditional salt-free way if you’d like.
Sweet and Simple Pound Cake
~ Makes 1 8.5″ x 5″ loaf, double recipe for a Bundt pan ~
Preheat the oven to 350 degrees. Grease and flour your pan and set it aside. Don’t be tempted to skip flouring the pan, I’ve had many a pound cake stick because of it!
In a mixer, combine:
1 cup butter, softened
1 1/2 cups sugar
Beat for about 2 minutes, until very fluffy. Add:
1/2 cup sour cream
3 large eggs
1 1/2 tsp. vanilla extract
Mix until well combined and creamy. Sift 1 1/2 cups unbleached white flour with 1/4 tsp. baking soda and 1/2 tsp. sea salt. Add flour mixture in thirds to the creamed mixture, mixing a little (not completely) after each addition. Blend just until the batter is smooth. Don’t over mix!
Bake for 45-50 minutes for a loaf pan, 1 hour or so for a Bundt pan. Remove from oven and cool in the pan for 10 minutes. Turn out on to a plate to cool completely. Serve with powdered sugar, whipped cream and fresh fruit!