经典磅蛋糕
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.
