Rich and buttery, as a true pound cake is meant to be, this cake is great on its own or as the base for a quick dessert. (So good, in fact, that you might want to double the recipe and put a loaf in the freezer!)To serve, cut the cake into 1/2-inch slices and top with a colorful assortment of fresh fruits and berries. Add a fruit sauce, custard, or whipped cream (or all three), and you have an easy finale to a summer meal.
|3/4 cup||unsalted butter (softened)|
|1 1/2 cups||Sugar|
|2 teaspoons||pure vanilla extract|
|1 1/2 cups||unbleached all-purpose flour|
|1/4 teaspoon||baking soda|
|1/2 cup||sour cream|
Position a rack in the lower third of the oven, and preheat to 300 degrees F. Butter an 8-cup, 9x5-inch loaf pan; set aside.
Place the butter and sugar in a medium bowl and beat with a mixer until smooth. Add the eggs, one at a time, beating until the mixture is light and fluffy. Add the vanilla extract.
In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter on low speed in two additions, alternating with the sour cream.
Spoon the batter into the prepared pan and bake until the cake is set and a toothpick inserted into the middle of the cake comes out clean, 75 to 90 minutes. Remove the pan from the oven and cool on a wire rack for 15 minutes. Run a knife around the edges of the cake and then turn out. Finish cooling the cake on the rack.
The pound cake will keep in an airtight container at room temperature for 2 days or in the refrigerator for a week. It also can be tightly wrapped in plastic and aluminum foil and frozen for 1 month.