Okay, so “P” may stand for Pound Cake but “M” stands for Martha, as in Martha Stewart, the author of this wonderful recipe! This was my first attempt at making pound cake and it turned out great and made my home smell like a bakery, which is always a good thing. I used sour cream in my recipe instead of Greek yogurt and let it bake for just one hour (but everyone’s stove is different.) The next time I make this I will add cherries for a different, but yummy taste. Enjoy!
- 2 sticks unsalted butter, softened (but still cool to the touch—a finger pressed in should leave a dent but not sink in deeply), plus more for pan
- 1 1/2 cups unbleached all-purpose flour, plus more for dusting
- 1 1/4 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt (we use Diamond Crystal)
- 2 teaspoons pure vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1/3 cup sour cream or full-fat Greek yogurt, room temperature
- Step 1 Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
- Step 2 Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
- Step 3 Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn’t get too dark.)
- Step 4 Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).
- Enjoy! 🙂
Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.
You can use a larger, 9-by-5-inch pan, but the cake will be flatter, so start checking for doneness a few minutes early. Adding an additional dairy product such as sour cream, yogurt, or milk is not traditional for pound cake, but it lightens the texture.