In the kitchen

Bourbon Vanilla Pound Cake

A close-crumbed, buttery loaf that lets nine months of bourbon and vanilla carry the whole cake.

One 9 × 5 in loaf1 hr 30 min

Ingredients

  • 1 cup (226 g) unsalted butter, softened
  • 1½ cups (300 g) granulated sugar
  • ½ teaspoon fine salt
  • 4 large eggs, at room temperature
  • 2 teaspoons Bourbon Premier Cru
  • 2 cups (250 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup (120 g) sour cream, at room temperature

Method

  1. Heat the oven to 325°F. Butter a 9 × 5 in loaf pan and line it with a sling of parchment.
  2. Beat the butter, sugar and salt on medium speed until pale and fluffy, about 4 minutes.
  3. Add the eggs one at a time, beating well after each. Beat in the Bourbon Premier Cru.
  4. Whisk the flour and baking powder together. Add half to the batter on low speed, then the sour cream, then the rest of the flour. Mix only until no dry flour remains.
  5. Scrape into the pan and smooth the top. Bake 65 to 75 minutes, until golden and a skewer in the center comes out clean.
  6. Cool in the pan for 15 minutes, then lift out and cool completely on a rack.

A note on strength

Double-fold extract carries twice the vanilla of a standard extract. This recipe is written for it; when adapting a recipe that calls for standard extract, start with half the amount.