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Sour Cream Pound Cake

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A rich and moist pound cake enhanced with sour cream for a delightful texture and flavor, perfect for any occasion.

Ingredients

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  • 1 cup sour cream
  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  4. Sift together the all-purpose flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, mixing until just combined.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve with fresh berries or whipped cream for an elegant touch. Store leftovers in an airtight container for 3 days or wrap and refrigerate for up to a week.

Nutrition

Find it online: https://pennykitchenz.com/sour-cream-pound-cake/

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