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.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 2 standard loaves
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)
- 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
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.
- Sour cream in this recipe can be substituted for plain greek yogurt