Ingredients:

  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, at room temperature

Instructions:

  1. Prepare your baking pan and preheat the oven. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This typically takes 3-5 minutes with an electric mixer.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Allow the pound cake to cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Slice and serve.