Sour Cream Pound Cake
This Sour Cream Pound Cake is an incredibly moist and tender treat that pairs perfectly with tea or coffee, enriched by the tanginess of sour cream.
Ingredients
Main Ingredients
- 1 cup unsalted butter (room temperature) Soft and creamy, this forms the backbone of the cake's rich flavor.
- 2 cups granulated sugar Essential for the cake's delightful taste and contributes to the golden crust.
- 1 cup sour cream Rich and tangy, this elevates the flavor profile.
- 3 cups all-purpose flour (sifted) Key for the cake's tender crumb.
- 1 tsp baking powder Helps the cake to rise perfectly.
- 4 large eggs (room temperature) Provides structure and a luxurious texture.
- 2 tsp vanilla extract Adds warmth and depth to the flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy (approx. 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the sour cream and vanilla extract until fully incorporated.
- In another bowl, whisk together the sifted flour and baking powder.
- Gradually add the flour mixture to the wet ingredients, folding gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Notes
Make sure your butter and eggs are at room temperature for better incorporation. Avoid overmixing the flour to maintain tenderness. Consider swapping the vanilla for almond extract or adding in chocolate chips or nuts for variation.