Foryoueats: Sour Cream Pound Cake Recipe

Name: Foryoueats: Sour Cream Pound Cake Recipe
Ingredients: 8 3/4 ounces sugar (about 1 1/4 cups; 250g); 4 ounces unsalted butter (about 8 tablespoons; 115g), about 65°F (18°C); 1 ounce refined coconut oil (about 2 tablespoons; 30g); 1/2 teaspoon baking powder; 1/2 teaspoon (2g) 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 (18°C); 7 1/2 ounces all-purpose flour, such as Gold Medal (about 1 2/3 cups, spooned; 215g), plus more for dusting pan (see note); 1/2 ounce vanilla extract (about 1 tablespoon; 15g); 5 ounces sour cream (about 2/3 cup; 140g)

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This Sour Cream Pound Cake recipe is the perfect combination of sweet and tangy. With just the right amount of sugar, butter, and sour cream, it creates a moist and flavorful cake that is sure to...

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Ingredients

8 3/4 ounces sugar (about 1 1/4 cups; 250g)
4 ounces unsalted butter (about 8 tablespoons; 115g), about 65°F (18°C)
1 ounce refined coconut oil (about 2 tablespoons; 30g)
1/2 teaspoon baking powder
1/2 teaspoon (2g) 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 (18°C)
7 1/2 ounces all-purpose flour, such as Gold Medal (about 1 2/3 cups, spooned; 215g), plus more for dusting pan (see note)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
5 ounces sour cream (about 2/3 cup; 140g)