Sour Cream Pound Cake

Ingredients

• 8 3/4 ounces sugar
• 4 ounces unsalted butter, about 65°F
• 1 ounce refined coconut oil
• 1/2 teaspoon baking powder
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 vanilla bean, split and scraped, pod reserved for another use
• 3 large eggs, brought to about 65°F
• 7 1/2 ounces all-purpose flour, such as Gold Medal, plus more for dusting pan
• 1/2 ounce vanilla extract
• 5 ounces sour cream

Directions

1. Set an oven rack in the lower-middle position, then heat the oven to 375 degrees F (190 degrees C). Lightly coat a 1-pound aluminum loaf pan with grease and flour. In a stand mixer bowl fitted with the paddle, add the sugar, butter, coconut oil, baking powder, salt, and vanilla seeds. Start on low just to bring everything together, then turn the mixer to medium and beat until the mixture is pale and airy, about 5 minutes. Around the midpoint, stop and use a flexible spatula to clean down both the bowl and the paddle.
2. While the mixer is running, add the eggs one at a time, waiting until each one disappears into the batter before adding another. Turn the speed down to low and scatter in 1/3 of the flour, followed by the vanilla extract and 1/3 of the sour cream. Continue with the rest of the flour and sour cream in the same thirds pattern.
3. Stop to scrape the bowl and paddle with a flexible spatula, then mix again on medium speed for 1 second so the batter is evenly blended. It should be thick and creamy, and a digital thermometer should read around 65 degrees F. If the temperature is far off, the ingredients were likely too warm or too cold, which can affect the cake’s texture.
4. Transfer the batter to the prepared pan and bake until the outside is golden, though the center of the cracked top will still be much lighter, about 55 minutes, or until the middle reaches 200 degrees F (93 degrees C). Cool the cake to about 90 degrees F (32 degrees C), then run a butter knife around the edges and lift it out of the pan. Wrap it snugly in plastic and let it finish cooling until all warmth is gone, about 3 hours. Cut with a chef’s knife and serve plain, with ice cream, or with fruity whipped cream and fresh fruit.