• Preheat your oven to 350 F (180 C) for conventional oven, 330 F (165C) for convection oven. Grease and line a 9 x 5 inch loaf pan with parchment paper on the long side of the pan, overhanging on the side. You can also use 9 x 4 x 4 inch small Pullman loaf pan (which is the one I use)
  

Prepare the cake batter:

• In a large mixing bowl, whisk together the melted butter, granulated sugar, light brown sugar, and salt until well combined.
  
• Add the eggs, one at a time and whisk until combine before adding the next. The mixture will emulsify after all eggs are added
  
• Add sour cream, pandan essence, and concentrated pandan extract. Whisk until smooth.
  
• Sprinkle in the baking powder and whisk again to combine
  
• Add the flour into the mixing bowl. Use a spatula to gently fold the flour mixture into the wet mixture until just combined.
  
• Slightly lumpy batter is fine, but you shouldn't see any dry bits of flour mixture. It's a thick batter
  
• Scrape the batter into the prepared pan. Tap the pan on the counter top a few times to pop any air bubbles. Smooth the top of the batter with spatula. Sprinkle the top of the batter evenly with 1 Tbsp of granulated sugar
  

Bake the cake:

• Place the pan on the middle rack. Bake for 1 hour 10-15 minutes. Start checking at 1 hour mark. A skewer inserted into the center of the cake should comes out clean with a few crumbs is fine, but it shouldn't be wet. If it is, bake again for 5 minutes and check again. The cake will have crack on top and that's normal

Cool the cake:

• Place the pan on top of a cooling rack. Let the cake cool in the pan completely
  
• I highly, highly suggest that you wait for at least 12 hours (24 hours if you can wait) before serving this cake. You will be rewarded with amazing texture and flavor!
• Once it has cooled down completely, loosen the edges of the cake with an offset spatula and grab the parchment paper to lift the cake out. Gently peel off the parchment paper

To serve:

• Cut the cake into slices and serve as is. I really don't think this cake needs anything else other than a cup of coffee or tea!

How to store:

• Store the uncut cake in its loaf pan without any cover to preserve the crunchy topping. It can be store in a cool dry place for 3-4 days and stays moist
• I recommend only cutting whatever number of slices you want to serve. I will press a cling wrap against the cut side and press this cut side close to the loaf pan to preserve moisture, but at the same time not covering the top of the cake to preserve that crunchy topping (if that makes any sense!).
• You can read more details on ingredients, substitutions, and other tips in my post that may answer your questions not covered in the recipe card