Tool

• 9×5 inch loaf pan

• Stand mixer with whisk attachment

Ingredients

Dry

• 1½ cups all‑purpose flour (180g)

• ½ teaspoon salt

• ½ teaspoon baking powder

Wet

• ½ cup unsalted butter, room temperature (113g)

• 1½ cups granulated sugar (300g)

• 4 large eggs, room temperature

• ½ cup sour cream, room temperature (120g)

• 2 teaspoons vanilla extract

Direction

Prep the pan

• Preheat oven to 350°F.

• Butter and flour a 9×5‑inch loaf pan.

• (Optional) Use an 8½×4½‑inch pan for a taller loaf.

Mix dry ingredients

• Whisk together flour, salt, and baking powder.

• Set aside.

Cream butter & sugar

• Beat butter on medium for 2 minutes until creamy.

• Add sugar and mix 2 more minutes.

• Scrape bowl and beat briefly.

Add eggs

• Add eggs one at a time on medium‑low.

• Scrape bowl and mix until fully incorporated.

Add sour cream & vanilla

• Mix in sour cream and vanilla.

• Scrape bowl again.

Add dry mixture

• Add flour mixture on low speed until just combined.

• Scrape bowl and fold in any remaining pockets of flour or butter.

Bake

• Transfer batter to loaf pan and smooth the top.

• Bake about 65 minutes or until the center is set and a skewer comes out clean.

Cool

• Cool in pan for 10 minutes, then transfer to a rack.

Notes

• Whisk vs paddle: Whisk attachment gives a lighter texture; paddle gives a denser classic pound cake.

• Bakery‑style crack:

  • Cut a ¼‑inch thick slice of butter lengthwise.

  • Cut into ¼‑inch sticks.

  • Lay two sticks down the center of the batter.

  • This slows the center from setting, creating the dome and crack.

• If browning too fast: Tent loosely with foil after 40 minutes.

Nutrition

(per slice)

263 calories 38g carbs 4g protein 11g fat (6g sat.) 81mg cholesterol 140mg sodium 25g sugar