Pound cake originated in England and is a perfect complement for seasonal fruit.
Ingredients
- 1 and 1/2 C (3 sticks) butter, softened to room temperature
- 8 ounce block cream cheese, softened to room temperature
- 2 and 1/2 C granulated sugar
- 1/3 C sour cream, at room temperature
- 2 t vanilla extract
- 1/2 t almond extract
- 6 large eggs, at room temperature
- 3 C cake flour
- 1/2 t baking powder
- 1/8 t salt
- optional for serving: homemade whipped cream & fresh berries
Instructions
Preheat oven to 325°. Generously grease a 10-12 cup bundt pan with butter or nonstick spray. (Or use loaf pan.) Using an electric mixer on high speed, beat the butter until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
On low speed, add eggs one at a time, beating well after each addition; add vanilla, almond extract and salt. With mixer on low, gradually add flour and baking powder, beating just until combined (do not over-mix). Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
Pour batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done.
Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely. Slice and serve with optional toppings like homemade whipped cream and fresh berries.
Pro tip: To release a cake that is stuck in the pan, boil water and put it in a pan or bowl large enough to put your cake pan in. The water should come about 3/4 of the way up the cake pan. Careful not to get water on the cake! Put a dry towel over the cake and let it sit and steam for about 15 minutes then try to release the cake again.
