Whole Wheat Pound Cake

Tender, melt in your mouth vanilla deliciousness, this pound cake made with 100% whole wheat flour is all that and more.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: slices (1 loaf)

Calories: 246kcal

Preheat the oven to 350°F with the rack in the center.
Line an 8x4 inch loaf pan with parchment paper. We take a long, narrow piece of parchment paper and run it down one short end, over the bottom and up the other end, then grease the long sides of the pan.
In a medium bowl, stir together 1½ cups soft white wheat flour, ¾ teaspoon baking powder and ½ teaspoon sea salt.
In a large bowl, using an electric hand mixer, cream 8 tablespoons unsalted butter and ¾ cup granulated cane sugar together until fluffy and lightened in color, about 2-3 minutes.
Add 3 large eggs one at a time, beating well after each addition, add 2 teaspoons vanilla extract and mix to combine.
Add half of the dry ingredients, mix on low speed until partially combined, then add ½ cup sour cream and mix for a couple of seconds. Add the remaining dry ingredients and mix until no dry flour remains. Scrape down the sides of the bowl then beat on medium high speed for 1-2 minutes to make the batter smooth and creamy.
Pour the batter into the prepared loaf pan.
Bake at 350℉ for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool for a few minutes before removing from the pan to a cooling rack.

This cake may take up to 60 minutes to bake in some ovens.