Start by beating the butter and sugar together until light and fluffy. This step is important because it creates air pockets in the batter, giving your cake a soft, tender texture.
Crack the eggs in one at a time, mixing well after each. Adding them slowly keeps the batter smooth and prevents curdling. This ensures your pound cake stays moist while baking.
In another bowl, whisk together flour, baking powder, and salt. Sifting the flour makes it lighter, which helps the cake rise better without being too dense.
Slowly add the dry ingredients to the butter mixture, alternating with milk and sour cream. This helps balance the moisture and prevents overmixing, which can make the cake heavy.
Gently fold in the chopped Oreo cookies and vanilla extract with a spatula. Don’t stir too hard or the cookies will lose their crunch. The chunks should stay visible.
Pour the batter into your loaf pan lined with parchment. Bake in a preheated oven at 350°F (175°C) for 50–55 minutes. Check with a toothpick – it should come out clean but slightly moist.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy with your favorite toppings.