Sour Cream Pound Cake Recipe

Directions

Adjust oven rack to lower-middle position and preheat to 375 degrees F . Lightly grease a 1-pound aluminum loaf pan and dust with flour. In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, coconut oil, baking powder, salt, and vanilla seeds. Mix on low to combine, then increase to medium and cream until fluffy and light, about 5 minutes. About halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer still running, add eggs one at a time, letting each fully incorporate before adding the next. Reduce speed to low and sprinkle in 1/3 of flour, then add vanilla extract and 1/3 of sour cream. Repeat with remaining flour and sour cream, working in thirds as before. Scrape bowl and beater with a flexible spatula and resume mixing on medium speed for 1 second to ensure everything is well combined. The batter should look creamy and thick, registering around 65 degrees F on a digital thermometer. Scrape into prepared pan and bake until crust is golden , about 55 minutes or to an internal temperature of 200 degrees F . Cool cake to about 90 degrees F , then loosen with a butter knife and remove from pan. Wrap tightly in plastic and continue cooling until no trace of warmth remains, about 3 hours. Slice with a chef's knife and serve plain, with ice cream, or with fruity whipped cream and fresh fruit.