This classic pound cake gets a boost of flavor and moisture from sour cream. It’s easy to make and perfect for a special occasion or a simple afternoon treat.
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream together butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Add eggs one at a time: Beat in eggs one at a time, mixing well after each addition.
- Mix in vanilla and sour cream: Stir in vanilla extract and sour cream until just combined.
- Gradually add dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Bake: Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve: Once cooled, slice and serve with your favorite toppings, such as powdered sugar, fresh berries, or a drizzle of glaze.
Tips:
- For extra flavor, you can substitute some of the all-purpose flour with cake flour.
- To make a lemon pound cake, add the zest of 1 lemon to the batter.
- For a more decadent cake, fold in 1 cup of chopped pecans or walnuts to the batter.
Enjoy your delicious homemade Sour Cream Pound Cake!