Pound cake has been a cornerstone of traditional baking for centuries. It was originally named for its simple formula—one pound each of butter, sugar, eggs, and flour. Over time, the proportions have evolved to create a more tender, balanced crumb while preserving the cake’s rich, buttery soul. This version leans into that decadent heritage with the use of handmade brown sugar.
This loaf is simple to prepare and generously versatile. It is ideal for serving alongside fresh whipped cream and berries, a scoop of vanilla ice cream, or even a drizzle of seasonal compote. The optional glaze adds a light sweetness and a delicate finish, but this cake holds its own even without it. You can slice it thickly for a casual brunch or serve it elegantly after a dinner party. Either way, I hope your guests rave about this one.
-Andrea
Yield: 1 standard loaf (8½ x 4½ or 9x5-inch pan)
Ingredients:
1 cup (226g) butter, room temperature
1 ¼ cups (250g) Andrea’s Bakehouse Vanilla Brown Sugar 3 large eggs, room temperature
1 tablespoon vanilla extract
1 ½ cups (190g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup (60ml) whole milk, room temperature
¼ cup sour cream or Greek yogurt
Optional Glaze:
½ cup (60g) powdered sugar 1–2 teaspoons milk or cream
½ teaspoon vanilla extract or scrape from ½ vanilla bean
Instructions:
1. Preheat oven to 325°F (163°C). Grease and line a loaf pan with parchment paper.
2. In a stand mixer or with a hand mixer, beat the butter and vanilla brown sugar on medium-high speed until light and fluffy, about 4–5 minutes.
3. Beat in the eggs one at a time, scraping down the bowl after each addition.
4. Add the milk, sour cream/Greek yogurt, and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the wet mixture carefully. Mix on low speed until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake at 325°F (163°C) for 60 minutes, or until the top is deeply golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
10. For the optional glaze, whisk the powdered sugar, vanilla, and just enough milk to make a pourable glaze. Drizzle over the cooled cake.