Sour Cream Pound Cake
A delightful and nostalgic cake with a rich, buttery flavor and moist texture, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 1 cup sour cream
- 3 cups all-purpose flour (sifted)
- 1 tsp baking powder
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
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.
Mixing Dry Ingredients
- In another bowl, whisk together the sifted flour and baking powder.
Combining
- 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
For enhanced flavor, consider adding a teaspoon of almond extract. Ensure your butter and eggs are at room temperature for a smoother batter. Avoid overmixing the wet and dry ingredients to maintain a tender crumb.