Name: Sour Cream Pound Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8 Servings
Cuisine: Other
Ingredients: nonstick cooking spray; 1 cup unsalted butter; 1 cup granulated sugar; 2 teaspoons vanilla extract; 3 eggs; 0.5 cup sour cream; 1.75 cups all purpose flour; 0.5 tsp baking powder; 0.5 tsp salt

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Sour Cream Pound Cake

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Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 350°F.

Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.

Place the butter, sugar, and vanilla in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add 2 of the eggs, beat for 20-30 seconds until mostly combined, then add the remaining egg and the sour cream, continuing to beat until mixture is smooth.

With a sifter or mesh sieve, sift the flour, baking powder, and salt into the butter mixture. Beat on low until it becomes a smooth, thick batter.

Use a rubber spatula to transfer the batter to the prepared loaf pan.

Bake the pound cake on middle rack of oven until a toothpick inserted in the center comes out clean, 60-75 minutes.

Check to see that cake is done. Remove from oven or add time as needed.

Allow cake to cool in the pan for 15-20 minutes. To release, run a knife between the cake and pan. Turn onto a large plate.

Allow the cake to cool for 1-2 hours before slicing and serving.

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Nutrition

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Tips & Tricks (5)

Room Temperature Ingredients are Essential 🌡️
Bring butter, eggs, and sour cream to room temperature before mixing to ensure proper emulsification and a tender, even crumb structure throughout the cake.
Cream Butter and Sugar Thoroughly 🥄
Beat butter and sugar for 3-5 minutes until pale and fluffy to incorporate air, which creates the light, delicate texture that defines a quality pound cake.
Alternate Dry and Wet Ingredients 🔄
Mix flour mixture and sour cream in alternating batches, starting and ending with flour, to prevent overmixing and maintain the cake's tender crumb.
Sift Flour with Leavening Agents 🎯
Sift together flour, baking powder, and salt to distribute the baking powder evenly and eliminate lumps for consistent rise and a fine, uniform crumb.
Cool in Pan Before Turning Out 🧊
Allow the cake to cool in the pan for 15-20 minutes before inverting to prevent cracking, then cool completely on a wire rack for better texture development.