SideSmile Bakes: Pound Cake Recipe

Pound Cake Recipe

This is one of my dad’s favorite recipes, so when I first started to learn to bake at the begging of quarantine I knew it was something I wanted to learn to make. My first attempt back in June for Father’s Day, actually turned out pretty well but I have learned a few tricks since then. I hope you guys enjoy this recipe as much as I do!

PS. I’m new to covering baking on the blog, so I may not always give all the info you guys need to feel comfortable making a recipe I post on your own. So always feel free to message me with any questions or tips of your own!

Ingredients:

• 3 cups all-purpose flour

• 1 (3.4-oz) package instant vanilla pudding

• ½ tsp salt

• ¼ tsp baking soda

• 1½ cups butter, room temperature

• 2¾ cup sugar

• 2 tsp vanilla extract

• 6 large eggs

• 8 ounces sour cream

Instructions:

• Preheat oven to 325ºF. Butter and flour your desired pan and set aside. *Make sure to use unsalted butter!

• Sift together the flour, vanilla pudding mix, salt and baking soda. Set aside.

• Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes until combined. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.

• Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined.

• Pour into prepared pan and place in the oven *Whatever pan you choose to use only fill it up halfway otherwise it takes FOREVER to cook all the way through. Worst case scenario you have left over batter and can make extra!

• Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.

• Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.

See More on my Instagram Baking Highlight Reel.