Sour Cream pound

Sour Cream Pound Cake is a delightful twist on the classic pound cake, introducing the tanginess of sour cream to the recipe. This addition not only enhances the flavor with a subtle tang but also contributes to an even more moist and tender crumb. Here’s how you can create this rich and delicious cake at home, perfect for any occasion or just as a treat to enjoy with your afternoon tea or coffee.

Sour Cream Pound Cake Recipe

Ingredients:

  • 1 cup (225g) unsalted butter, at room temperature
  • 3 cups (600g) granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups (360g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup (240ml) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • A pinch of salt (optional, but it enhances the flavors)

Instructions:

  1. Preheat and Prepare: Begin by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly to ensure your cake releases smoothly after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy, about 5 minutes. The goal here is to incorporate air into the mix for a light texture.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next, ensuring a uniform and smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking soda.
  5. Mix in Sour Cream and Vanilla: Alternately add the dry ingredients and sour cream to the creamed mixture, starting and ending with the dry ingredients. Mix just until combined after each addition. Stir in the vanilla extract and mix until evenly distributed throughout the batter.
  6. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 60-70 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
  7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. This cake is delightful on its own, but feel free to dust it with powdered sugar or drizzle it with a simple glaze for an added touch of sweetness.

Serving Suggestions:

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