With a crumb as smooth as marble.
Not pound cake, though—it's a heavy hitter served in slabs. With a crumb as smooth as marble, it's dense to the point of creaminess, and velvety-soft as it melts on your tongue. The whole thing is encased in a golden crust, one that peaks so high it splits right down the middle as it bakes. It's a thing of beauty on its own, or a canvas for the season's best fruit.
Starting from a base that uses an equal weight of each ingredient, my recipe diverts some of the fat and egg content toward sour cream. While butter is relatively low in lactose, the milk sugar responsible for the delicious Maillard browning of dairy products, sour cream is comparatively high. As a result, that shift boosts both flavor and browning in the crust, but without sacrificing the protein needed for structure .
Despite its unique configuration of ingredients, my pound cake comes together like any other butter cake. That means creaming the butter, sugar, oil, salt, vanilla bean, and baking powder up front, then adding whole eggs and beating only until the batter looks smooth.
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