Ina Garten Vanilla Pound Cake Recipe
Try this Ina Garten Vanilla Pound Cake Recipe. It is the best way to enjoy a rich sponge cake that features a fine crumb and a beautiful golden crust.v
Ingredients
- 1/2 pound 2 sticks of unsalted butter, at room temperature.
- 1 1/2 cups of granulated sugar.
- 3 large eggs at room temperature.
- 1 1/2 cups of all-purpose flour.
- 1/4 teaspoon of baking powder.
- 1/4 teaspoon of salt.
- 1/2 cup of sour cream Ina’s secret for moisture.
- 2 tablespoons of pure vanilla extract.
- 1/2 teaspoon of pure vanilla bean paste optional for extra flecks.
Instructions
Prep the Oven
- Heat your oven to 325°F before you start. Grease and flour your 9x5 inch loaf pan carefully to prevent sticking.
Cream the Butter
- In your stand mixer, beat the butter and sugar on medium-high speed for 5 minutes until very light and fluffy.
Add the Eggs
- Add the eggs one at a time, beating well after each addition. Scrap down the sides of the bowl with a spatula.
Mix the Dry
- In a separate bowl, whisk together the flour, baking powder, and salt until they are well combined.
Combine with Sour Cream
- With the mixer on low, add the flour mixture and the sour cream alternately, starting and ending with the flour.
Flavor the Batter
- Stir in the vanilla extract and vanilla bean paste. Mix just until the batter is smooth and well incorporated.
Bake the Loaf
- Pour the thick batter into the prepared pan. Bake for 60 to 70 minutes until a toothpick comes out clean.
Cool and Slice
- Let the cake cool in the pan for 15 minutes. Turn it out onto a wire rack to cool completely before slicing.
Notes
- Room temp is key. Make sure your butter, eggs, and sour cream are all at room temperature so the batter emulsifies perfectly.
- Cream for 5 minutes. Don't rush the butter and sugar step; this is the only way to get a light, airy pound cake.
- Use real vanilla. Since vanilla is the star, using "pure" extract instead of imitation makes a massive difference in the final taste.
- Don't over-mix. Once you add the flour, stop mixing as soon as it disappears to keep the cake tender and soft.
- Check the toothpick. Every oven is different. Start checking the cake at 55 minutes to ensure it doesn't dry out.
- Sift the flour. Sifting the flour before mixing helps remove lumps and creates that signature fine, tight crumb.