Easy Pound Cake

It doesn't look like much but this pound cake is super easy and quick to put together. It is light, fluffy, and delicious.  I like to serve it with sliced strawberries and whipped cream (and melted dark chocolate ganache for my daughter and mother). It doesn't look all that pretty but I am often asked for this recipe so I am writing it up. I like to take out my eggs and sour cream first so that they have warmed up a little bit.  If they are too cold they could seize the batter slightly.

Ingredients:

1 1/2 cups all purpose flour
1/2 tsp of baking soda
1/2 tsp of salt
3/4 cup of butter softened (1 1/2 sticks or 12 tbsps)
1 cup of sugar
2 tsps of vanilla extract
2 large eggs
1/2 cup of sour cream
Baking spray or butter and flour
Special Equipment: 8 1/2" X 4 1/2" glass loaf pan 

Pre-heat the oven to 325 F and prepare your loaf pan with either the baking spray or the butter and flour method to prevent sticking. 

In one bowl, measure out the flour, baking soda, and salt. In another larger bowl, add the butter, sugar, and vanilla. Beat together the butter mixture until it is light, fluffy, and pale yellow (almost white), scraping down if needed. Add the eggs one at a time and mix each one until fully incorporated.  Next, mix in half the flour mixture until incorporated. Then add the sour cream and fully incorporate.  Last, add the final portion of flour.  Once the batter is fully mixed, scrape it into your prepared loaf pan. Try and smooth out the top to get things even but frankly, no one is going to care what it looks like once they taste it.

Bake in the center of the oven for about 70 minutes (until a toothpick come out clean). The real trick to this cake is in the cooling method. Place the cake on top of a cooling rack and let it sit for 15 minutes.  Slide a knife around the sides and then invert the cake onto the cooling rack.  Next, flip the cake on one of its long sides.  It may wobble or fall so be creative.  I have used the loaf pan on a little aluminum foil barrier to keep it up.  I like to flip it over to the other long side after about an hour or so just to make sure it is settling nicely.  Slice and serve at room temperature.