经典磅蛋糕

Name: 经典磅蛋糕
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12 servings
Ingredients: 1 cup 无盐黄油 室温（2条 / 226g）; 1.5 cup 细砂糖; 4 large 鸡蛋 室温; 2 tsp 纯香草精; 0.5 tsp 杏仁精; 2 cup 通用面粉 用勺子舀取并抹平; 0.5 tsp 泡打粉; 0.5 tsp 细盐; 0.5 cup 酸奶油 室温; 1 tbsp 无盐黄油 软化，用于涂抹烤盘; 2 tbsp 通用面粉 用于烤盘防粘

甜点1小时35分钟12 份简单

关于此食谱

一款经久不衰的黄油磅蛋糕，金黄的外壳、紧实的蛋糕体和纯正的香草风味。这个食谱遵循传统做法——黄油、糖、鸡蛋和面粉等量——制作出既浓郁又柔软的蛋糕，每次切片都完美无缺。不繁琐，不花哨，只是一款深受欢迎的烘焙佳作，几代家庭烘焙师都信赖它。

步骤说明

1
Remove the butter, eggs, and sour cream from the refrigerator at least 45–60 minutes before baking. Room-temperature ingredients are non-negotiable for a smooth, well-emulsified batter.
2
Preheat your oven to ![325°F]. Grease a 9x5-inch loaf pan thoroughly with softened butter, then dust with all-purpose flour, tapping out the excess. This ensures a clean release.
3
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and fine salt. Set aside.
4
In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on ^[medium speed] for 2–3 minutes until light and creamy. Scrape down the sides of the bowl.
5
Add the sugar and beat on ^[medium-high speed] for 4–5 minutes until the mixture is very pale, fluffy, and almost doubled in volume. Scrape down the bowl again.
6
Add the eggs one at a time, beating for 30–45 seconds after each addition and scraping down the bowl as needed. If the batter looks slightly curdled, keep going — it will come together. Beat in the pure vanilla extract (and almond extract, if using).
7
Reduce the mixer to ^[low speed]. Add the all-purpose flour mixture in three additions, alternating with the sour cream in two additions (flour → sour cream → flour → sour cream → flour). Begin and end with the flour. Mix only until just combined after each addition — do not overmix.
8
Scrape the batter into the prepared loaf pan and spread it evenly with a spatula. Optional: run a butter knife down the center lengthwise to encourage an even split as it rises.
9
Bake at ![325°F] for 70–80 minutes, until the top is deep golden brown and a toothpick or skewer inserted into the center comes out clean. If the top is browning too quickly after 45 minutes, tent loosely with aluminum foil.
10
Let the cake cool in the loaf pan on a wire rack for 15 minutes. Then run a thin knife around the edges and invert onto the rack to cool completely — at least 1 hour — before slicing.

经典磅蛋糕

甜点1小时35分钟12 份简单

关于此食谱

步骤说明

1
Remove the butter, eggs, and sour cream from the refrigerator at least 45–60 minutes before baking. Room-temperature ingredients are non-negotiable for a smooth, well-emulsified batter.
2
Preheat your oven to ![325°F]. Grease a 9x5-inch loaf pan thoroughly with softened butter, then dust with all-purpose flour, tapping out the excess. This ensures a clean release.
3
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and fine salt. Set aside.
4
In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on ^[medium speed] for 2–3 minutes until light and creamy. Scrape down the sides of the bowl.
5
Add the sugar and beat on ^[medium-high speed] for 4–5 minutes until the mixture is very pale, fluffy, and almost doubled in volume. Scrape down the bowl again.
6
Add the eggs one at a time, beating for 30–45 seconds after each addition and scraping down the bowl as needed. If the batter looks slightly curdled, keep going — it will come together. Beat in the pure vanilla extract (and almond extract, if using).
7
Reduce the mixer to ^[low speed]. Add the all-purpose flour mixture in three additions, alternating with the sour cream in two additions (flour → sour cream → flour → sour cream → flour). Begin and end with the flour. Mix only until just combined after each addition — do not overmix.
8
Scrape the batter into the prepared loaf pan and spread it evenly with a spatula. Optional: run a butter knife down the center lengthwise to encourage an even split as it rises.
9
Bake at ![325°F] for 70–80 minutes, until the top is deep golden brown and a toothpick or skewer inserted into the center comes out clean. If the top is browning too quickly after 45 minutes, tent loosely with aluminum foil.
10
Let the cake cool in the loaf pan on a wire rack for 15 minutes. Then run a thin knife around the edges and invert onto the rack to cool completely — at least 1 hour — before slicing.