The Very Best Pound Cake

I can’t explain to you the unbelievable flavour of this cake. We have company coming and I wanted to add this type of cake to a dessert I am also making.

It is super easy to make but WOW!

  • 4 large eggs
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 1/2 cup flour
  • 1/2 cup sour cream (not the light kind)
  • 2 tsp. lemon flavour (or almond)
  • 1/2 tsp. baking powder

Preheat oven to 350 degrees. Butter and flour a 9 x 5 inch baking loaf pan.

In a medium bowl, whisk together the flour and baking powder and just set aside.

In your electric mixer, cream the butter and sugar together until really light and fluffy. Scrape the bowl down and then add the eggs, one at a time, making sure to incorporate well.

Add the sour cream and flavouring. Mix until well combined and again, scrape the bowl down.

Add the flour mixture and mix well together, scraping down a few times. Use your spatula to transfer to your baking dish. Carefully smooth the top down.

Bake for about 40-55 minutes (depending on your oven).  Should have a light, golden colour. Test with a skewer.

When done, transfer to a rack to cool down completely. Cover with wrap before the family dives in and eats it all. Will keep in the fridge for a few days.

Bring to room temperature to slice and serve.

 

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