I recently read that a pound cake is often referred to as the little black dress of cakes because it’s perfect for any occasion, and I couldn’t agree more. It’s versatile, just like the classic dress, and can be styled in so many ways. Whether topped with whipped cream, raspberries, blackberries, strawberries, or peaches, each addition brings a touch of elegance to the cake.
INGREDIENTS
- 1 cup unsalted butter (softened)
- 3 cups granulated sugar
- 6 eggs (separated into yolks and whites)
- 3 cups cake flour
- 1 cup whole sour cream
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- Preheat the oven to 300°F (150°C). Grease and flour a bundt cake pan.
- Using a stand mixer or hand mixer, cream the butter and sugar at medium speed. Add the egg yolks and vanilla, continuing to mix until light and fluffy.
- In a separate bowl, whisk together the cake flour, salt, and baking soda. Gradually add the dry ingredients to the butter and sugar mixture.
- Add the sour cream and mix until fully combined.
- Sparkle Note: The next step is key to achieving a beautifully crusted top! Carefully beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter all at once. Use a large rubber spatula and fold with no more than five or six strokes—avoid overfolding!
- Pour the batter into the prepared bundt pan and bake for 1 1/2 hours. To test for doneness, insert a skewer into the center of the cake. It is done when it comes out clean. If necessary, bake a little longer until it does.
- Let the cake cool in the pan for 15 minutes, then invert onto a cake stand or plate to finish cooling.
NUTRITION (PER SLICE)
- Calories: 507 kcal
- Carbohydrates: 75g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 12g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 52mg
- Sodium: 153mg
- Potassium: 102mg
- Fiber: 2g
- Sugar: 51g
- Vitamin A: 593 IU
- Vitamin C: 0.2mg
- Calcium: 42mg
- Iron: 1mg
