Hello everybody, welcome to my recipe site. Today I will show you how to prepare a special dish, Sour Cream Pound Cake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Sour Cream Pound Cake Recipe. I don't like a sweet pound cake. I added more like a heaping half cup of sour cream.
You can cook Sour Cream Pound Cake using 9 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Sour Cream Pound Cake
Make ready 1/4 teaspoon of baking soda.
You need 1/2 teaspoon of salt.
It’s 1 cup (2 sticks) of butter, softened.
Make ready 2-1/2 Cups of Sugar.
Prepare 6 of Large eggs or 5 extra Large eggs.
It’s 1 teaspoon of Lemon extract.
Make ready 1 teaspoon of Vanilla extra.
You need 1 cup (8 oz) of Sour Cream.
Prepare of Equipment (see below).
This sour cream pound cake is one of the best holiday cakes you'll ever taste!This pound cake is velvety, buttery, rich and perfectly creamy filled with the moistness and flavor of sour cream.This generational recipe will become a true classic in your family for years to come.This Old Fashioned Sour Cream Pound Cake has a beautiful golden sugary crust and is fluffy yet dense inside.
Sour Cream Pound Cake instructions
Equipment:
10" bundt or tube pan
Pastry brush for buttering pan
Measuring cups and spoons
2 small and 1 large mixing bowl
Sieve (or small strainer)
Beaters or stand mixer (or wooden spoon)
Spatula
Cooling rack.
Prepare the pan and preheat the oven to 325°. Butter the bundt pan, being sure to get into all the nooks and crannies. Sprinkle in a few spoonfuls of flour and tap the pan to distribute. Tap out excess flour..
Sift the dry ingredients. Sift the 3 cups of flour, baking soda and salt into a small bowl and set aside..
Cream the butter and sugar. In a large mixing bowl, cream the butter and sugar until fluffy, stopping to scrape down the sides of the bowl as needed..
Add the eggs and vanilla. Crack the eggs into a small bowl and add the vanilla. With the mixer running on low, add the eggs one at a time, beating well between each addition and scraping the sides of the bowl as needed..
Fold in the flour and sour cream. Sift half of the flour over the butter and egg mixture, and stir gently with spatula. Add the sour cream and continue to stir gently. Sift the remaining flour over the batter and stir until all the flour has been incorporated..
Pour the batter into prepared pan. Gently pour the batter into the prepared pan and tap the pan softly against the counter to remove air bubbles..
Bake the pound cake. Bake for 60 minutes and check the cake. The cake is done with the top is deep golden-brown and a skewer or paring knife inserted in the middle comes out clean. If batter or wet crumbs cling to the blade, continue baking. Check every 5 minutes until the cake is done..
Remove from oven and cool. When the tester comes out clean, remove the cake from the oven and place the pan on a rack to cool for 10 minutes. Invert the cake onto the rack and wiggle the pan gently until it lifts off of the cake. Allow the cake to cool for another hour..
In a large mixing bowl, cream the butter and sugar together.Add the sour cream and mix until incorporated.Sift the baking soda and flour together.
And the vanilla and almond flavor Our Favorite Sour Cream Pound Cake.This is a family recipe from my husband's side, and it's one that I absolutely LOVE!This Sour Cream Pound Cake is absolutely the best!Dense, moist, and flavorful, this easy recipe makes a classic pound cake that's delicious with a cup of coffee for breakfast, or topped with frosting for dessert!If you are out of sour cream, you can try my Classic Pound Cake Recipe!
