A classic, moist, and tangy pound cake made with the richness of sour cream. Perfect for any occasion!
Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan. (You can also use baking spray with flour already in it).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- In a small bowl, combine the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Whisk together all glaze ingredients until smooth. Drizzle over the cooled cake.
Enjoy!