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Sour Cream Pound Cake Recipe

Sour Cream Pound Cake Recipe
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4.8 from 22 reviews

Indulge in the rich, buttery goodness of this Sour Cream Pound Cake. With a velvety texture and a hint of tanginess from the sour cream, this classic dessert is perfect for any occasion.

Ingredients

Units Scale

Dry Ingredients:

  • 3 cups all-purpose flour
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch Bundt or tube pan.
  2. Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. Mix Sour Cream and Dry Ingredients: Dissolve baking soda in sour cream. In a separate bowl, whisk flour and salt together.
  4. Combine Mixtures: Gradually add flour mixture to butter mixture, alternating with sour cream mixture. Stir in vanilla extract.
  5. Bake: Pour batter into pan and bake for 1 hour 15 minutes to 1 hour 25 minutes, until a toothpick comes out clean.
  6. Cool and Serve: Let the cake cool in the pan, then transfer to a wire rack to cool completely.

Notes

  • Delicious served plain, with berries, or topped with a simple glaze or powdered sugar.
  • Ensure all ingredients are at room temperature for best texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/sour-cream-pound-cake-recipe-2/