This easy-to-make pound cake recipe uses sour cream, which adds tang and moisture. Pound cake is a simple cake with a subtle flavor and sturdy texture. Because of this, it holds up well to whatever toppings you like – or none at all. Serve it plain or topped with powdered sugar, sweet lemon glaze or whipped cream and berries.
Such a simple cake is the perfect thing to have in your baking repertoire, especially since it’s made with ingredients most have stocked in the pantry. Sour cream pound cake is extremely versatile and is great served with coffee for breakfast or brunch, with tea in the afternoon or with ice cream or berries for dessert. It’s a great standby (and it freezes well, so you could always have one on hand) but looks just as good for a special occasion. Use a decorative bundt pan and it will take center stage at your Easter celebration.
Sour Cream Pound Cake
- 1 1/2 cups butter, softened
- 2 cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 container (8 oz.) sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 325°F.
- In a large mixing bowl, cream butter and sugar. Add eggs and beat.
- Alternating flour and sour cream, beat until smooth.
- Spoon into greased and floured tube or bundt pan.
- Bake 1 1/2 hours or until toothpick inserted into center and comes out clean.
Have all ingredients at room temperature before starting. This will help ensure proper blending. For a lighter textured cake, separate the eggs and beat the whites until stiff, but not dry. Fold in the egg whites after the rest of the ingredients are blended.
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