Sour Cream Pound Cake
Sour Cream Pound Cake is a delightful dessert that combines richness and tanginess in every moist slice. Perfect for any occasion, this cake evokes nostalgia with its buttery flavor and golden crust. Whether served plain or topped with fruits and whipped cream, it promises to be a crowd-pleaser. Bake this comforting treat to enjoy with your loved ones or savor it all by yourself!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup full-fat sour cream
- 3 cups all-purpose flour (sifted)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan.
- In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition for a golden hue.
- Incorporate the sour cream and vanilla extract until fully blended.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, stirring gently.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until golden brown and a toothpick comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg