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Sour Cream Pound Cake

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A rich and moist pound cake made with sour cream, perfect for any occasion.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 3 large eggs
  • 1 ½ cups (188 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup (170 grams) full-fat sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Generously butter a 9×5-inch loaf pan and line the bottom with parchment paper.
  2. Cream the softened butter and granulated sugar on medium speed until pale and fluffy, about 3 to 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix together the flour, baking powder, and salt in a separate bowl.
  5. Combine the dry ingredients with the creamed mixture in three additions, alternating with the sour cream.
  6. Add vanilla extract and mix gently until fully incorporated.
  7. Fill the prepared loaf pan with the batter and smooth the top.
  8. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For added flavor, try incorporating citrus zests or spices into the batter.

Nutrition

Find it online: https://doughgirlbylea.com/sour-cream-pound-cake-recipe/

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