I needed to bake.
I don’t want you guys getting the wrong idea about me – deep down, I’m all about the baking. And I realized I hadn’t posted any baked goods in quite awhile, and frankly, that’s just not cool. So as I was daydreaming about what I wanted to eat next and flipping through my scribbled-down recipes, I decided on pound cake – another one of those seriously underrated desserts that deserves its turn in the spotlight.
And I’m not talking about the ones from the frozen-food section of the grocery store. Oh no, my friends – I mean the real deal! Not only is this cake moist and rich, but you get an added bonus with the homemade version…this incredible, crispy, crust. It’s almost like a cookie-ish, candy-ish treat that melts in your mouth. Full disclosure here – the crust does make it a challenge to slice a “pretty” piece, but oh my gosh it doesn’t even matter! We may or may not have gotten into a scuffle over the pieces that fell off.
And the beauty with this cake is that while it’s a phenomenal treat all by itself, you can do so many things with it! It’s like a canvas ready to be painted. Just a plain slice with a dollop of whipped cream changes it up, not to mention adding berries to the mix! Or in keeping with the seasons, maybe a spiced pumpkin sauce or apple pie filling. It’s up to you – simple or complex, this cake serves as a fantastic foundation for your creation.
This recipe is made in a loaf pan, so it’s not a pound of this and a pound of that – it makes a nice-sized cake for 6-8 hearty slices.
- 1 stick butter at room temperature
- 1½ cups sugar
- ½ cup sour cream
- ¼ tsp. baking soda
- 1½ cups Bob's Red Mill 1-to-1 Baking Flour
- 3 eggs
- ½ tsp. vanilla
- Preheat oven to 350 degrees.
- Grease and flour a loaf pan.
- Cream butter and sugar until light and fluffy. This can take awhile, and it's an important step - don't rush! 5-7 minutes is not unusual.
- Add sour cream, and mix until combined.
- Alternate adding dry ingredients and eggs, ⅓ at a time.
- Stir in vanilla.
- Pour into pan, smoothing top, and bake 45-60 minutes, until a toothpick comes out clean.