This recipe is from the late 1700s in origin. Simply put a pound cake requires one pound each of flour, sugar, butter, and eggs then you simply add the flavoring which is traditionally done with the addition of vanilla and sour cream.
However, if desired, you can also use almond extract instead of vanilla and it can be topped with almond slivers. Or you may add lemon juice and lemon zest. Or you may add fresh orange juice and orange zest or thawed frozen orange juice concentrate. You can give it cinnamon and brown sugar swirls. Or add cocoa powder and chocolate chunks or chips. You may serve it plain, topped with a sprinkling of confectioners sugar, or drizzle it lightly with a glaze. The possibilities are almost endless!
Grease and flour two standard loaf pans and preheat your oven to 350 degrees F.
Cream the soft room temperature unsalted butter and sugar together.
Mix, whisk, or blend in the room temperature eggs until smooth.
Mix, whisk, or blend in the vanilla and sour cream.
Slowly mix the flour about a half to one cup at a time until well combined.
Pour equal portions into each of the prepared loaf pans and bake for one hour or until a knife inserted into the center comes out clean.
If the tops appear to be browning too quickly before it has finished baking simply place a sheet of foil loosely over top.
Cool in the pans for about ten minutes before removing from the loaf pans to finish cooling on wire racks.
- 2 cups (1 pound) unsalted butter, softened at room temperature
- 2 cups (1 pound) sugar
- 9 large eggs (1 pound) at room temperature
- 3¼ cups (1 pound) flour
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
Grease and flour two standard loaf pans. Preheat oven to 350 F degrees.
Cream butter and sugar together. Whisk in the eggs until smooth. Whisk in sour cream and vanilla. Add flour about a half cup at a time mixing well after each addition. Pour equal amounts into each of the two prepared loaf pans and bake for 1 hour or until knife inserted into center comes out clean.
Cool in pans for ten minutes before removing from pans to finish cooling on wire racks