Perfect Pound Cake

Buttery, moist pound cake with a crackly shell

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dessert, Snack

Cuisine: American

Keyword: Desserts, Snacks

Servings: slices

Calories: 373kcal

Adapted from Deb Perelman, Smitten Kitchen Keepers

Preheat the oven to 350℉. Coat a 9" x 5" loaf pan with nonstick spray, then line with parchment paper that you can use as a sling.
In a large bowl, whisk the melted butter with 1 cup of the granulated sugar and all of the brown sugar and salt. Add the non-dairy milk, baking soda, white vinegar, non-dairy sour cream, and vanilla extract, and whisk until smooth.
Sprinkle the baking powder over the batter, then whisk very well. Add the flour and just combine with a rubber spatula, being careful not to overmix.
Pour the batter into the prepared loaf pan. Smooth the top with the spatula, and sprinkle with the remaining 1 tablespoon of granulated sugar.
Bake for about 1 hour and 5-10 minutes, until a toothpick or skewer inserted into the cake (try multiple spots) comes out free of batter. Leave the cake to cool completely in the pan. Loosen with a knife, then carefully lift it out using the parchment paper sling. Slice and serve.

For the non-dairy butter, I like to use Earth Balance sticks. Measure the non-dairy butter before melting.
I tried the recipe with two brands of non-dairy sour cream - Tofutti and Kite Hill - and both worked well. Tofutti is a bit denser and may require more whisking of the batter to get a smooth consistency. If you cannot find vegan sour cream, you can also use plain Greek-style vegan yogurt (I tested with Kite Hill Greek Style Yogurt - plain unsweetened, with good results).