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
- 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
- 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