Approximate values estimated by AI
Sour Cream Pound Cake
80% authentic · American
A variation that uses sour cream to add extra moisture and a slight tang to the dense pound cake. This results in an incredibly tender crumb that is less prone to drying out.
Ingredients
- Unsalted butter, softened1 cup (227g)
- Granulated sugar3 cups (600g)
- Large eggs5
- All-purpose flour3 cups (360g)
- Salt1/4 teaspoon
- Vanilla extract1 teaspoon
- Sour cream1 cup
Steps
- 1
Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 9x5 inch loaf pan.
- 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
In a separate bowl, whisk together the flour and salt.
- 5
Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- 6
Pour the batter into the prepared pan and spread evenly.
- 7
Bake for 70-80 minutes (Bundt pan) or 80-90 minutes (loaf pan), or until a wooden skewer inserted into the center comes out clean.
- 8
Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.
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