Better Than Classic Pound Cake
Ingredients
-
1
cup
unsalted butter, melted and cooled slightly
-
1
cup
granulated sugar
-
1
tablespoon
granulated sugar
-
½
cup
turbinado or packed light-brown sugar
-
2
teaspoons
kosher salt
-
3
large
eggs
-
1
cup
sour cream
-
1½ to 2
teaspoons
vanilla extract
-
½
teaspoon
vanilla bean paste (optional)
-
2
teaspoons
baking powder
-
2
cups
all-purpose flour
Instructions
- Preheat the oven to 350ºF (175ºC) and prepare a 6-cup loaf pan with nonstick spray or butter and parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, turbinado sugar, and salt.
- Add the eggs one at a time, whisking after each addition.
- Mix in the sour cream, vanilla extract, and vanilla bean paste until smooth.
- Sprinkle the baking powder over the batter and whisk until well combined.
- Stir in the flour with a spatula until just combined.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Sprinkle the remaining tablespoon of granulated sugar on top.
- Bake for 1 hour and 10 to 15 minutes, or until a skewer inserted comes out clean.
- Let the cake cool in the pan before removing it for slicing.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
4g
Sodium
300mg
Cholesterol
90mg
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