BEST Pound Cake Recipe

Preheat oven to 325℉. Well grease a 9x5” pan, then lightly flour it, shaking out any excess. Set aside.

In the bowl of a mixer with a paddle attachment, beat sugar, butter, vanilla, and salt on medium speed for 1 minute.

Scrape down the sides of the bowl and add eggs. Beat on medium speed for 1 minute. Mixture should be pale and frothy.

Add sour cream and mix on low speed until incorporated, scraping down sides of bowl as needed.

Add baking soda and mix on low speed. Then add flour, and mix on low speed until just incorporated. Do not overmix.

Scoop batter into prepared pan, smoothing out into an even layer. Bake for 56-64 minutes until just set, and a toothpick inserted slightly off-center comes out with just butter and moist crumbs, not batter. The very center may look slightly underbaked due to the high butter content! The key is to not overbake.

Let cool in pan for 15 minutes before running a knife along the outside of the pan to invert onto a wire rack. Enjoy!