Best Pound Cake

Name: Best Pound Cake
Ingredients: 1 pound (3 1/4 cups) all-purpose flour, plus more for pans; 2 teaspoons coarse salt; 1 tablespoon baking powder (lighter version only); 1 pound (4 sticks) unsalted butter, room temperature, plus more for pans; 1 pound (2 1/4 cups) sugar; 1 teaspoon pure vanilla extract; 9 large eggs, room temperature; 3/4 cup sour cream, room temperature (lighter version only)

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Servings: 5.5

Author : Martha Stewart

Ingredients

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1 pound (3 1/4 cups) all-purpose flour, plus more for pans2 teaspoons coarse salt1 tablespoon baking powder (lighter version only)1 pound (4 sticks) unsalted butter, room temperature, plus more for pans1 pound (2 1/4 cups) sugar1 teaspoon pure vanilla extract9 large eggs, room temperature3/4 cup sour cream, room temperature (lighter version only)

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Instructions

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Step 1

Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at same time as salt.)

Step 2

With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream if making the lighter version), beating until just incorporated.

Step 3

Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester inserted into center of each cake comes out clean, about 70-75 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.