Sour Cream Pound Cake
Ingredients
-
1½
cups
unsalted butter, softened
-
2
cups
sugar
-
1
cup
sour cream, room temperature
-
6
large
eggs
-
3
cups
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
a pinch
salt
-
1
tablespoon
vanilla extract
-
½
cup
milk
-
2
teaspoons
lemon zest (optional)
Instructions
- Preheat the oven to 300°F (150°C) and grease a tube pan.
- Cream the butter and sugar together in a stand mixer until fluffy and white.
- Add the sour cream and mix well.
- Incorporate the eggs one at a time, mixing well after each addition.
- Mix in the flour, baking powder, baking soda, and salt until combined.
- Add the milk and vanilla extract, stirring until everything is fully combined without overmixing.
- Pour the batter into the greased cake pan and tap to remove air bubbles.
- Bake for 60-70 minutes, or until a tester comes out clean.
- Let the cake cool on a wire rack before slicing and serving.
Nutrition Facts (estimated)
Servings
12
Calories
519
Total fat
29g
Total carbohydrates
58g
Total protein
7g
Sodium
101mg
Cholesterol
164mg
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