Rich Sour Cream and Vanilla Bean Pound Cake

1. Preheat Oven and Prepare Pan

Start by adjusting your oven rack to the lower-middle position and preheat your oven to 375°F (190°C). Grease a 1-pound aluminum loaf pan with butter or non-stick spray, and lightly dust it with flour to ensure easy release of the cake later.

2. Cream the Mixture

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, coconut oil, baking powder, salt, and the seeds scraped from the vanilla bean. Cream these ingredients together on medium speed for about 5 minutes. This process is crucial as it incorporates air into the mixture, creating a light and fluffy texture. The mixture should appear fluffy and light in color.

3. Add the Eggs

Add the eggs to the creamed mixture, one at a time. Make sure each egg is fully incorporated before adding the next. This helps maintain the emulsion and ensures a smooth batter.

4. Incorporate Dry and Wet Ingredients

Sprinkle in the flour, followed by adding the vanilla extract and sour cream in thirds. This means you add a third of the flour, then a third of the vanilla extract and sour cream, and repeat until all ingredients are combined. Doing this in stages ensures a smooth and well-mixed batter.

5. Final Mix

Give the batter a final mix to ensure everything is well combined and smooth, just for a second on medium speed. The batter should look creamy and thick, which is a sign that it’s well-mixed and ready to bake.

6. Bake the Cake

Scrape the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the preheated oven and bake for about 55 minutes. The cake is done when it reaches an internal temperature of 200°F (93°C) and the crust is golden, while the interior of the split crown remains pale.

7. Cool and Wrap

Allow the cake to cool in the pan for about 10 minutes, then use a butter knife to loosen the edges before turning it out onto a wire rack. Let it cool to about 90°F (32°C) before wrapping it tightly in plastic wrap. Continue cooling for about 3 hours, allowing the flavors to meld and the texture to set.

8. Serve

Once completely cool, slice the pound cake with a chef’s knife. This rich and moist cake is delightful on its own, but you can also serve it with a scoop of ice cream or topped with fruity whipped cream and fresh fruit for an extra treat.