Pound Cake Recipe

Preheat the oven to 350°F. Butter and flour a 9×5-inch loaf pan. (If you want a taller loaf, you can use an 8½x4½-inch pan.)

In a medium bowl, whisk together the flour, salt, and baking powder, then set aside.

In a stand mixer fitted with a whisk attachment, beat the butter on medium speed for about 2 minutes until creamy. Add the sugar and mix for an additional 2 minutes, until combined. Scrape the bowl down and beat a few more seconds.

While mixing at medium-low speed, add the eggs one at a time. Scrape the bowl down and beat until fully incorporated.

Add the sour cream and vanilla. Mix until incorporated. Scrape the bowl down.

Add the flour mixture and mix on low until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.

Transfer the batter to the prepared loaf pan, then smooth it into an even layer. (If you want the pound cake to bake with a dome and crack on the top like many bakery style pound cakes, see the Notes about putting butter on top!) Bake for about 65 minutes or until the center is set and a skewer comes out clean.

Allow to cool in the pan for about 10 minutes before transferring to a cooling rack.