Best Pound Cake Ever (aka Mary Jo Bowen’s Pound Cake)
Keyword: Mary Jo, Pound Cake
Author: Cookie Madness
8ozunsalted butter, cool room temp(230 grams)
3cupssuperfine sugar, divided use(600 grams)
6largeeggsseparated, cool room temp
1teaspoonpure vanilla extract
1teaspoonpure almond extract
1cupsour cream, cool room temp260 grams
3cupssifted cake flour -- updated from 330, I found 300 works better(300 grams)
Preheat oven to 325 degrees F. Spray a 10 inch tube pan or 12 cup Bundt pan with flour-added baking spray.
Sift together dry ingredients; Set aside.
in the bowl of a stand mixer, beat butter and 2 1/2 cups (500g) of sugar until light and creamy. For best results, beat for a long time -- about 8 minutes, adding the sugar gradually. Beat in egg yolks one at a time.
Beat in extracts.
Remove bowl from stand and sift in the flour mixture 1/2 cup at a time, alternating with the sour cream. Stir or fold with a heavy duty scraper to mix.
In a clean metal bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup (100g) of sugar until shiny, soft, billowy peaks. Do not overbeat. Fold into batter.
Bake for 50-75 minutes, until cake tests done. Alternately, you can bake the cake at 300 degrees F. for about 2 hours. This is my latest favorite way to bake it -- slow and low.
Make sure your ingredients are at room temperature and weigh the flour and sugar. If you have a food processor or grinder of some sort, grind the sugar for a finer crumb.