No-Frills Pound Cake
This pound cake is just the right about of sweet and moist with a crust that complements the fluffy center perfectly. Like your granny used to make.
Equipment
- Mixing bowls and/or stand mixer
- Whisk
- Rubber spatula
- Measuring spoons
- Sift
- Nonstick baking spray
- 2 loaf pans or a Bundt pan
- Toothpicks (to check for doneness)
Ingredients
- 1 cup unsalted butter
- 1 ½ cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 teaspoon light sour cream
Instructions
- Preheat oven to 325º F.
- Spray 2 - 9" loaf pans with Bakers Joy (I highly recommend this product for all cakes)
- In a mixing bowl or stand mixer, cream together your sugar & butter. Beat until fluffy.
- Add eggs - one at a time & beating in-between each addition. Scrape batter down off the sides of the bowl. Add lemon juice and vanilla extract.
- Sift together flour, baking powder, and salt. Add dry ingredients to the wet ingredients. Then fold sour cream into the batter - be careful to not overmix.
- Pour into prepared pans. Bake 60- 75 minutes or until the toothpick test is clean.
- Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on a wire rack until room temperature before cutting.
Notes
- Sour cream in this recipe can be substituted for plain greek yogurt