American 70 min

Classic Pound Cake

Name: Classic Pound Cake
Total time: 70 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 2 cups granulated sugar; 4 large eggs, room temperature; 2 teaspoons pure vanilla extract; ½ teaspoon almond extract; 3 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon fine salt; 1 cup sour cream, room temperature; Powdered sugar for dusting

baking

Ingredientsfor 2

420

Cal

Protein

56g

Carbs

20g

Fat

11 cup (2 sticks) unsalted butter, room temperature
22 cups granulated sugar
34 large eggs, room temperature
42 teaspoons pure vanilla extract
5½ teaspoon almond extract
63 cups all-purpose flour
7½ teaspoon baking powder
8½ teaspoon fine salt
91 cup sour cream, room temperature
10Powdered sugar for dusting

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Instructions

1
Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan thoroughly, ensuring you reach every crevice. In a stand mixer, beat 1 cup (2 sticks) of room temperature unsalted butter and 2 cups of granulated sugar on medium-high speed for 5–6 minutes until very pale, fluffy, and nearly doubled in volume.
2
Add 4 large room temperature eggs one at a time, beating for 30 seconds after each addition. Then, mix in 2 teaspoons of pure vanilla extract and ½ teaspoon of almond extract until fully incorporated.
3
In a separate bowl, whisk together 3 cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of fine salt. With the mixer on low, add the flour mixture in 3 additions, alternating with 1 cup of room temperature sour cream (flour, sour cream, flour, sour cream, flour), beginning and ending with flour. Mix just until each addition disappears to avoid overbeating.
4
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 65–75 minutes, or until a skewer inserted in the center comes out clean and the top is golden brown and springs back when pressed.
5
Once baked, cool the cake in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This step is crucial for maintaining the cake's shape.
6
Once cooled, dust the top of the cake with powdered sugar for a decorative finish before serving. Slice and enjoy your classic pound cake with a cup of tea or coffee.