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pound cake

ingredients

8 oz (1 cup, or 225 g) unsalted butter, melted and cooled slightly
1 cup (200 g) plus 1 tbsp (15 g) granulated sugar, divided
½ cup (110 g) turbinado or packed light-brown sugar
2 tsp (6 grams) kosher salt
3 large eggs
1 cup (240 g) sour cream
1½ to 2 tsp vanilla extract (use smaller amount if you’re using vanilla bean paste, too)
½ tsp vanilla bean paste (optional)
2 tsp baking powder
2 cups (260 g) all-purpose flour

Heat the oven to 350°F(175°C). Coat a 6-cup loaf pan well with nonstick spray or butter, and line with a sling of parchment paper that extends up the two long sides.
In a large bowl, whisk together melted butter, 1 cup granulated sugar and all of the turbinado sugar and salt. Add the eggs, one at a time. Add the sour cream, vanilla extract, and vanilla-bean paste, if using, and whisk until smooth. Sprinkle the baking powder over the surface of the batter, and whisk many more times than are needed to make it disappear; we want to make sure it’s very well dispersed through the batter. Add the flour, and stir with a spatula until just combined.
Scrape the batter into the loaf pan, and drop the pan on the counter a couple times to release any trapped air. Smooth the top, and sprinkle with the remaining 1 tablespoon granulated sugar.
Bake for 1 hour and 10 to 15 minutes, until a skewer inserted all over—especially in the top third, where raw spots like to hide—comes out batter-free. Let it cool in the pan. Run a knife along the short sides of the cake, and use the parchment “sling” to remove the cake for slicing.