Old-Fashioned Sour Cream Pound Cake Recipe

Old-Fashioned Sour Cream Pound Cake Recipe

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The Old-Fashioned Sour Cream Pound Cake is a true masterpiece that captures the essence of simplicity and flavor in every bite. Its rich, moist texture and delicate crumb make it the perfect dessert for any occasion. This cake, made with sour cream, has a subtle tang that balances out the sweetness, creating a mouthwatering experience. Whether enjoyed on its own or with a side of fruit or whipped cream, this cake is sure to become a family favorite. With minimal ingredients and a classic technique, this recipe is a great way to impress your guests with a traditional dessert that feels both nostalgic and timeless.

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3 cups all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup sour cream, at room temperature
  • Powdered sugar for dusting (optional)

Instructions:

  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a tube pan, ensuring the entire interior is coated.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, approximately 5-7 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as necessary.
  4. Stir in the vanilla extract and almond extract (if using) to the butter-sugar mixture, ensuring everything is well incorporated.
  5. In a separate bowl, whisk together the sifted flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix.
  6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
  7. Bake the cake in the preheated oven for about 70-80 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown color on top.
  8. Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
  9. Once the cake is completely cooled, dust the top with powdered sugar if desired, or serve it plain to enjoy its rich flavor.
  10. Slice and serve this delicious cake with your favorite toppings, such as whipped cream, fresh berries, or a drizzle of chocolate syrup, for an extra touch of indulgence.

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