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Maida Heatter's Pound Cake

A pound cake based on Maida's classic recipe.
Course Dessert
Cuisine American
Keyword Pound Cake
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 1 hour 10 minutes
Servings 16
Author Anna

Ingredients

  • 2 ¾ cups all-purpose flour (330 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 oz unsalted butter, cool room temp (230 grams)
  • 1 ½ cups sugar (300 grams)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/1 teaspoon pure almond extract
  • 1 cup sour cream, cool room temp 260 grams

Instructions

  • Preheat oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
  • Weigh the flour, then whisk in the soda and salt. Whisk until thoroughly blended.
  • in the bowl of a stand mixer, beat butter and sugar on medium speed until light and creamy. Add the eggs one at a time, beating on medium speed.
  • Beat in extracts.
  • Remove bowl from stand and add the flour mixture ½ cup at a time, alternating with the sour cream. Stir or fold with a heavy duty scraper to mix.
  • Return to mixer stand and beat with the paddle on medium low just to make sure everything is thoroughly blended.
  • Bake for 50-60 minutes, until cake tests done.

Notes

Make sure your ingredients are at room temperature and weigh the flour and sugar. If you have a food processor or grinder of some sort, grind the sugar for a finer crumb.