Pound cake. I don’t know what it is about pound cake that just gets me going. Perhaps it’s that buttery taste, or the tight crumb that melts in your mouth, or the insanely delicious smell it creates in your kitchen when it’s baking. It’s basically heaven. Who can say no to that?!
Pound cake is actually easy to make. Most recipes have a very similar set of ingredients and are often called sour cream cakes or even butter cakes. Essentially, they use the same ingredients in varying quantities to achieve a given result. If you’re a geek like me, watch this video that shows you how the varying quantities affect the end result of the cake. Otherwise, just take my word for it, this stuff is good!
One thing I always took for granted with baking, was the temperature of the ingredients. I really learned the effects of it when I once make pound cake with sour cream straight out of the fridge! The cake ended up being stodgy inside as the cold of the sour cream made the butter in the batter firm up into little globules. Not ideal! Since then, I’ve always used room temperature ingredients. Your butter, eggs and sour cream and the crucial ingredients that should always be used at room temperature. Trust me.
Lastly, I confess that I did not measure the amount of chocolate chips I put in this pound cake. I like a lot of chocolate chips, so I cut up some chocolate and added it in. If it didn’t look enough when i stirred it through the batter then I added more! I estimate at least 1/2 cup of chocolate chips will be needed. I recommend buying a bar or chocolate and chopping that up rather than using chocolate chips from the baking aisle. It just doesn’t taste as good!
Chocolate Chip Pound Cake (Adapted from SBA)
Makes 1 loaf
220g all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
230g butter, softened to room temperature
200g granulated sugar
2 tsp pure vanilla extract
4 large eggs, at room temperature
1/2 cup (120g) full-fat sour cream, at room temperature
1/2 - 1 cup chocolate chips
In a medium bowl, put your flour, baking powder, and salt. Give it a little whisk to combine. Set aside.
With a handheld mixer, beat the butter and sugar and vanilla, until creamy, about 2 minutes. Make sure to scrape down the sides of the bowl as you go. Add the eggs one at a time and beat in between additions. Add your sour cream and beat once more. Now add your dry ingredients. Mix using a spatula to give better control. You don’t want to overmix the batter! When the flour is nearly combined with the batter, add your chocolate chips and mix until fully incorporated. The batter will be very thick and creamy, as it should be.
Spoon batter into loaf pan and bake in a preheated oven for 50-60 minutes or until the cake is lightly golden. Check at 40 minutes to see if the cake is browning too much. If so, cover the top with some foil and continue baking. Remove from the oven and allow to cool inside the pan for 5 minutes. turn onto a cooling rack. Once cool to touch you can slice it up and eat it. It’s best to wait until it’s fully cool as that makes cutting easier.