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:

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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!

Old Fashioned Sour Cream Pound Cake
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Old Fashioned Sour Cream Pound Cake

Old Fashioned Sour Cream Pound Cake


  • Author: Emily
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings 1x

Description

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.


Ingredients

Scale

  • 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.

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.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Old Fashioned Sour Cream Pound Cake

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