- 470 grams unsalted butter, softened (70-80F)
- 600 grams granulated sugar
- 454 grams eggs, slightly warm (80-90F)
- 14 grams vanilla extract
- 8 grams salt
- 570 grams cake flour, sifted
- 4 grams baking powder
- 130 grams sour cream
Directions
- Grease three 7x5-inch loaf pans well and line with paper liners, if desired.
- In a large mixing bowl, cream the butter and sugar together until properly aerated.
- Add the eggs (25% at a time), scraping after each addition. Gently warm over a water bath and continue to mix until mixture is emulsified (homogeneous).
- Sift the dry ingredients together. Add the dry ingredients to the butter mixture all at once. Fold in by hand until almost combined.
- Add the sour cream and fold in until just combined. Do NOT over mix.
- Deposit into the prepared loaf pans and bake in a 375F oven for 40-50 minutes, or until center is crowned and middle is firm to the touch.
Yield: 3 loaves
Variations
- Chocolate marble: Combine 28 grams cocoa powder, 14 grams powdered sugar, and 70 grams milk to make a paste. Add 500 grams of the batter. Marble the two batters together.
- Streusel: Prepare streusel topping. Place 350 grams of batter on the bottom of each pan, top with 50 grams streusel, top with 350 grams of batter and finish with 25 grams streusel.
- Fruit: Decrease vanilla extract to 7 grams. Add 1 Tbsp. lemon zest. Fold in 200 grams desired berries with the sour cream.
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