Indulge in the simple pleasures of a classic dessert with our Two-Step Pound Cake. This recipe is a testament to the timeless appeal of homemade cakes, offering a rich, buttery flavor in every slice. It’s the kind of cake that reminds you of cozy afternoons at grandma’s house, where each bite is a slice of comfort. Easy enough for beginners yet satisfying for the seasoned baker, this pound cake is a foolproof addition to your baking repertoire. Whether it’s for a special occasion or a sweet treat to brighten your day, this cake promises a taste of homemade heaven.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
Directions
- Preheat your oven to 325°F (165°C) and grease a bundt cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt cake pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Nutritional Information
- Calories: Approximately 310 kcal per serving
- Servings: 12
Serving Suggestions
Enjoy this pound cake as is, or dress it up with a dusting of powdered sugar, a drizzle of glaze, or fresh berries and whipped cream.
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
FAQ
Q: Can I add other flavors to this pound cake?
A: Yes! Lemon zest, almond extract, or a dash of cinnamon can add a delightful twist.
Q: Can I make this cake in a different type of pan?
A: Absolutely. This recipe can also be made in a loaf pan or a round cake pan, adjusting the baking time as necessary.
Q: Can I freeze this pound cake?
A: Yes, the cake freezes well. Wrap it tightly in plastic wrap and freeze for up to 3 months.
Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Q: Can I reduce the sugar in the recipe?
A: Reducing the sugar may affect the texture and flavor, but you can experiment by slightly reducing the amount if desired.