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Sour Cream Pound Cake Recipe

Sour Cream Pound Cake Recipe
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4.6 from 24 reviews

Indulge in the rich and moist goodness of this classic Sour Cream Pound Cake. Perfect for any occasion, this delectable dessert is sure to impress your family and friends.

Ingredients

Units Scale

Cake:

  • 1 cup unsalted butter (softened)
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 cup sour cream (room temperature)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)

Instructions

  1. Preheat the Oven: Preheat the oven to 325°F (163°C) and prepare the pan.
  2. Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add Eggs and Flavors: Beat in eggs one at a time, then mix in vanilla and almond extracts.
  4. Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt together.
  5. Combine Wet and Dry: Add dry ingredients to butter mixture in parts, alternating with sour cream.
  6. Bake: Pour batter into pan and bake for 75–85 minutes until done.
  7. Cool and Serve: Let the cake cool before slicing and serving.

Notes

  • This cake tastes even better the next day.
  • Store wrapped at room temperature for up to 3 days or freeze slices for longer storage.
  • Serve plain, dusted with powdered sugar, or with berries and whipped cream.

Nutrition

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