Pound Cake

Ingredients

  • 196 grams unsalted butter, plus more for the pan
  • 250 grams sugar
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3 eggs + 1 yolk, at room temperature
  • 120 grams sour cream
  • 1 tsp vanilla extract
  • 187 grams AP flour
  • 15 grams cocoa powder
  • 1 tbsp milk or water

All the ingredients should be at room temperature. Make sure to scrape mixing bowl and paddle very often.

Preheat the oven to 350°F and greas a loaf pan.

Beat the butter, sugar, baking powder and salt for 8 minutes. Scrape bowl and paddle periodically.

Add the eggs and yolk one at the time.

Mix sour cream and vanilla separately until blended.

Add half of the sour cream, incorporate, add half of the flour, incorporate. Repeat with the rest. Give a final gentle mix with a spatula.

Stir the cocoa and milk/water to half of the batter.

Dollop alternating loads of white and black batter in the loaf pan. Swirl a knife to ensure mixing. Score the center.

Bake 65 to 75 minutes. If necessary, tent with foil or shield with a baking sheet.

References

food52 generic pound cake

food52 cocoa swirl pound cake

Note

Very delicious. Next time I’ll try without the swirl, and add some lemon zest with the butter and sugar.

Section author: Carlo