Sour Cream Pound Cake
Ingredients
-
8
oz
unsalted butter
-
3
cups
granulated sugar
-
6
large
eggs (room temperature)
-
8
oz
sour cream (room temperature)
-
½
teaspoon
table salt
-
1
teaspoon
baking powder
-
3
cups
all-purpose flour
-
1
tablespoon
vanilla extract
Instructions
- Preheat the oven to 325°F.
- Grease a 10-inch tube pan or bundt pan and coat it with sugar.
- Combine flour, salt, and baking powder in a medium bowl and whisk together.
- In a stand mixer, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the sour cream until fully combined.
- Gradually add the flour mixture, mixing on low speed until just incorporated.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan.
- Bake for 80-85 minutes or until a cake tester comes out clean.
- Cool the cake in the pan for 20-25 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
18
Calories
346
Total fat
15g
Total carbohydrates
50g
Total protein
5g
Sodium
95mg
Cholesterol
97mg
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