75 minutes
A moist and flavorful pound cake made with sour cream and vanilla bean, perfect for any occasion.
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tablespoons
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Vanilla Bean, split and scraped
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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.
Add the zest of a lemon, lime, or orange to the batter, and replace the vanilla bean with citrus extract. You can also include a citrus glaze made with powdered sugar and fresh citrus juice.
Add the zest of one lemon or orange to the batter to infuse a bright citrus note. You can also add a tablespoon of the corresponding fresh juice for an extra kick. Finish the cake with a citrus glaze made from powdered sugar and freshly squeezed lemon or orange juice.
Gently fold in a cup of fresh or frozen berries such as raspberries, blueberries, or chopped strawberries. You can also add a berry compote swirl by spooning in layers of your favorite berry compote and lightly swirling it through the batter before baking.
Gently fold in a berry compote or preserve into the batter before baking to create a berry swirl effect.
Remove a cup of the prepared batter and mix it with 2 tablespoons of cocoa powder and a tablespoon of milk. Dollop the chocolate batter onto the vanilla batter and use a skewer to create a marble effect. This gives you a lovely chocolate-vanilla swirl in every slice.
Use high-quality butter, pure vanilla extract or vanilla bean seeds, fresh eggs, and rich sour cream for the best flavor.
Check the cake before the recommended baking time and remove when a skewer comes out clean or with a few moist crumbs.
Bring butter, eggs, and sour cream to room temperature to ensure proper emulsification and a finer crumb.
Use an oven thermometer to ensure accurate temperature settings and preheat the oven before baking.
Cream butter and sugar until light and fluffy to incorporate air and achieve a well-risen cake.
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