Old Fashioned Sour Cream Pound Cake

This Old Fashioned Sour Cream Pound Cake is a timeless dessert that’s perfect for any occasion. With a tender crumb and rich flavor, this cake is a crowd-pleaser, whether served plain or with a drizzle of glaze.

Also Read: Chocolate Chip Cheesecake Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional)

Instructions:

Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.

Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5 minutes.

Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.

Flavoring: Stir in the vanilla extract (and lemon extract, if using).

Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Glaze (Optional): Mix 1 cup powdered sugar with 2 tablespoons of milk to create a simple glaze. Drizzle over the cooled cake.

Also Read: Purple Velvet Cake with Cream Cheese Frosting

Notes:

• Texture Tip: Ensure the butter is at room temperature for a smooth, fluffy batter.
• Glazing: For a thicker glaze, reduce the milk or add more powdered sugar.
• Storage: The cake keeps well at room temperature for up to 4 days or can be frozen for up to 3 months.

FAQs:

• Q: Can I use margarine instead of butter?
  A: Butter is recommended for the best flavor and texture, but margarine can be substituted if needed.
• Q: How do I know when the cake is done?
  A: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

Conclusion:

This Sour Cream Pound Cake is a delightful, classic dessert that’s perfect for any occasion. Whether you enjoy it plain or with a sweet glaze, it’s sure to impress. Happy baking!

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