Behold, the only sane reason to turn on your oven for the next three months. Jodi’s pound cake has the steadfast sturdiness of a butter cake and, thanks to a boatload of sour cream, a deeply flavored, delightfully moist crumb. While a classic, old-school pound cake uses pound each of butter, sugar, eggs, and flour, with no leaveners, Jodi ups the fat and sugar ratios, then gives everything a boost with baking soda and salt. —Emma Laperruque
2 loaves or 1 bundt
sugar, plus more for sprinkling the pan
all-purpose flour, sifted
(2 sticks) unsalted butter, soft
1 1/2 teaspoons
In This Recipe
Generously spray or butter your pan(s) of choice. Add a really big scoop of sugar and tap around—as you would with flour—until you’re left with a thin, even coat.
Whisk the flour, baking soda, and salt in a bowl.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar for a few minutes until cohesive and just beginning to become fluffy, scraping as needed. Add the eggs—one at a time, mixing well after each—and scrape again. Add the sour cream and vanilla and stir to combine. Slowly add the dry ingredients and stir until they just disappear and the batter looks smooth—don’t overmix!
Pour the batter into the prepared pan.
Bake at 350° F until a thin, serrated knife (not a toothpick!) inserted in the center comes out clean, about 1 hour. Let cool until you can touch the pan without burning yourself, then turn out to cool completely.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter.