Dessert: United States – Vanilla Pound Cake

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 50 min

Ingredients

1 cup (2 sticks / 226 g) unsalted butter, softened
1 1 / 2 cups (300 g) granulated sugar
4 large eggs, at room temperature
2 tsp pure vanilla extract
2 cups (240 g) all-purpose flour, spooned and leveled
1 tsp baking powder
1 / 2 tsp fine salt
1 / 2 cup (120 g) full-fat sour cream, at room temperature
Butter or nonstick spray, for the pan
Optional vanilla glaze:
1 cup (120 g) powdered sugar
2–3 tbsp (30–45 ml) milk
1 / 2 tsp vanilla extract
Pinch of salt

Instructions

Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with a parchment sling, leaving overhang for easy removal.
In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium-high speed until very light and fluffy, 3–4 minutes. Scrape the bowl.
Beat in the eggs one at a time on medium speed, fully incorporating each before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
On low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream in two additions (dry, sour cream, dry, sour cream, dry). Mix just until combined; do not overmix.
Scrape batter into the prepared pan, smooth the top, and tap the pan on the counter 2–3 times to release large air bubbles.
Bake 60–75 minutes, or until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil after 45–50 minutes.
Cool in the pan for 15 minutes, then lift out to a rack and cool completely.
Optional glaze: whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Drizzle over the cooled cake and let set 15 minutes.
Slice and serve. Store covered at room temperature for up to 3 days or freeze well-wrapped slices for up to 2 months.