3 eggs, room temperature
1/4 cup sour cream, room temperature
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
12 Tbl unsalted butter, cut into 12 pieces, room temperature
Preheat oven to 350. Spray a loaf pan with baking spray, line the bottom with parchment, then spray the parchment.
In a pyrex measuring cup, whisk together the eggs, sour cream, and vanilla. In the bowl of your mixer, with the paddle attachment, mix the flour, sugar, powder, and salt on medium speed. Add butter one piece at a time, and mix on medium high speed until butter pieces are no larger than peas, 1 minute. Pour in the egg mixture and beat until smooth and combined, 30 seconds.
Bake 55 to 65 minutes until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes, the remove from pan and cool on a wire rack until room temperature. Wrap with plastic wrap to store at room temperature up to 2 days.
Variations: For lemon or orange pound cake, add 1 tablespoon orange or lemon zest to the flour mixture and 1 tablespoon orange or lemon juice with the egg mixture, omitting 1 tablespoon of the sour cream. For chocolate pund cake, substitute 1/4 cup flour with 1/4 cup cocoa powder.
1/4 cup sour cream, room temperature
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
12 Tbl unsalted butter, cut into 12 pieces, room temperature
Preheat oven to 350. Spray a loaf pan with baking spray, line the bottom with parchment, then spray the parchment.
In a pyrex measuring cup, whisk together the eggs, sour cream, and vanilla. In the bowl of your mixer, with the paddle attachment, mix the flour, sugar, powder, and salt on medium speed. Add butter one piece at a time, and mix on medium high speed until butter pieces are no larger than peas, 1 minute. Pour in the egg mixture and beat until smooth and combined, 30 seconds.
Bake 55 to 65 minutes until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes, the remove from pan and cool on a wire rack until room temperature. Wrap with plastic wrap to store at room temperature up to 2 days.
Variations: For lemon or orange pound cake, add 1 tablespoon orange or lemon zest to the flour mixture and 1 tablespoon orange or lemon juice with the egg mixture, omitting 1 tablespoon of the sour cream. For chocolate pund cake, substitute 1/4 cup flour with 1/4 cup cocoa powder.
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