Sour cream pound cake is a rich, moist, and buttery cake that is made with sour cream. The sour cream adds moisture, fat, and acidity to the batter, which results in a cake that is tender and flavorful.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened– 3 cups granulated sugar– 6 large egg– 3 cups all-purpose flour
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
Instructions
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Instructions
3. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, and beat until just combined. Do not overmix.
Instructions
4. Pour the batter into the prepared Bundt pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips
– For an extra moist cake, use cake flour instead of all-purpose flour.– To make the cake even richer, add 1/2 cup of chopped nuts to the batter.
Tips
– If the cake browns too quickly, cover it loosely with aluminum foil during the last 30 minutes of baking.