Pound cake

By Rodney Bowers
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  • 2 cups (450 g) unsalted butter, softened
  • 1/2 teaspoon sea salt
  • 2 ¼ cups (450g) cane sugar (can substitute with white sugar)
  • 8 large eggs
  • 1/3 cup sour cream
  • 3 1/3 cups (400 g) all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoon vanilla extract


  1. Butter two 8.5 x 4.5-inch loaf pans, and dust with flour then set aside.
  2. Preheat oven to 325°F/170°C.
  3. Add the softened butter and salt in the bowl. 
  4. Cream the butter until fluffy, making sure you scrape the sides.
  5. Add the sugar slowly when the butter is still mixing. Make sure it’s evenly mixed.
  6. Add the eggs slowly and one at a time then add the vanilla and sour cream. 
  7. Fold the flour and baking powder into the mixture - slowly, making sure not to lose too much air. This will give you a smooth cake batter.
  8. Add an equal amount of the batter to the bottom of each loaf pan. 
  9. Using a spatula, spread evenly and place into the preheated oven.
  10. Check the cake after 30 minutes and rotate in the oven. 
  11. Cool for another 20 minutes until done. 
  12. Remove the cakes from the oven and allow them to cool down for about ten minutes on a rack. 

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