Description
Savor the delightful tang and buttery richness of this sour cream pound cake, perfect for any gathering or cozy afternoon treat.
Ingredients
Scale
- Key Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream (full-fat recommended)
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
Instructions
- Instructions
- 1. Preheat Your Oven: Preheat your oven to 325°F (163°C). Grease a bundt pan generously with non-stick cooking spray or butter.
- 2. Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
- 3. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition until fully blended.
- 4. Incorporate Sour Cream: Stir in the sour cream and vanilla extract until smooth.
- 5. Combine Dry Ingredients: In another bowl, whisk together the flour and baking powder. Gradually add this to the wet ingredients, mixing until just combined—avoid overmixing.
- 6. Bake Your Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- 7. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a plate. Serve plain or with fresh fruit and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg