90 minutes
An elevated classic pound cake that is moist, flavorful, and satisfying, with a hint of vanilla and a rich, buttery texture.
Unsalted Butter, melted and cooled
0 oz
Granulated Sugar, divided
0 oz
0 oz
teaspoons
each
0 oz
teaspoons
Vanilla Bean Paste, optional
teaspoons
teaspoons
cups
1. Prepare Pan and Preheat Oven
Preheat your oven to 350°F (175°C), prepare a 6-cup loaf pan by coating it with nonstick spray and lining it with parchment paper.
2. Mix Butter and Sugars
In a large bowl, whisk together the melted butter, 1 cup of granulated sugar, turbinado sugar, and kosher salt.
3. Add Eggs
Add the eggs to the butter and sugar mixture, incorporating them one at a time.
4. Incorporate Sour Cream and Vanilla
Whisk in the sour cream, vanilla extract, and vanilla bean paste if using.
5. Add Dry Ingredients
Sprinkle the baking powder over the mixture and whisk it in, then gently stir in the all-purpose flour just until combined.
6. Prepare for Baking
Transfer the batter to the prepared loaf pan, tap to release air bubbles, smooth the top, and sprinkle with the remaining tablespoon of granulated sugar.
7. Bake and Cool
Bake for 1 hour and 10 to 15 minutes, until a skewer comes out clean. Cool in the pan before lifting out with the parchment paper sling.
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