Pound Cake

Ingredients

• Cooking spray
• 2 c. (240 g.) all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 1 c. (2 sticks) unsalted butter, softened
• 1 c. (200 g.) granulated sugar
• 3 large eggs, room temperature
• 1 tsp. pure vanilla extract
• 1/2 tsp. almond extract
• 3/4 c. (170 g.) sour cream, room temperature

Directions

1. Preheat oven to 350°. Grease a 9″ x5″ loaf pan with cooking spray. In a medium bowl, whisk flour, baking powder, and salt until combined.
2. In a large bowl, using a handheld mixer on medium speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla and almond extracts. Add dry ingredients and beat on low speed until just a few dry streaks remain. Beat in sour cream until just combined. Pour batter into prepared pan; smooth top.
3. Bake cake until a tester inserted into the center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool completely.