Sour Cream Pound Cake
This delicious pound cake, with its irresistible moist texture and slight sweetness, is a simple dessert that's perfect for nearly any occasion. Serve it all on its own, with a side of fresh fruit, or drizzled with a simple glaze.
Equipment
- tube pan with removable bottom or bundt pan
Ingredients
- 8 oz unsalted butter 2 sticks = 1 cup
- 3 cups granulated sugar
- 6 large eggs -room temperature
- 8 ounces sour cream -room temperature
- ½ teaspoon table salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F.
- Grease a 10-inch tube pan or bundt pan and coat it with sugar. Or use pan-release spray.
- Add the all-purpose flour, table salt, and baking powder to a medium bowl and whisk to combine. Set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment(or electric hand mixer and large bowl)and cream until light and fluffy. Scrape the sides and bottom of the bowl as needed.
- Add the room temperature eggs one at a time, beating each one in before adding the next. Scrape the sides and bottom of the bowl between each addition.
- Add the room temperature sour cream and mix it into the butter mixture.
- Add the dry ingredients to the mixture, one-half cup at a time until combined. Mix on low just enough to incorporate.Scrape the sides and bottom of the bowl as needed.
- Add the vanilla to the cake batter and mix to combine.
- Pour the batter into the prepared pan.
- Place the cake pan on the center rack of a preheated oven and bake for 80-85 minutes or until a cake tester comes out clean.*If you have an instant-read thermometer, the cake is done when it reaches210°F.
- When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack to cool.
- Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes. Then invert on a serving plate to cool completely.
- Serve with fresh berries, vanilla ice cream or homemade whipped cream.
Notes
If you want to substitute cake flour for the all-purpose flour, add an additional 2 tablespoons of flour per cup or 6 tablespoons of additional cake flour for this recipe. Cake flour has a lower protein count than all-purpose flour, which makes a tender cake that is lighter and fluffier, but it also weighs less, which is why you need to add the extra flour.
Nutrition
Calories: 346kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 97mgSodium: 95mgPotassium: 88mgFiber: 1gSugar: 34gVitamin A: 483IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
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