Sour Cream Pound Cake
This Sour Cream Pound Cake is a timeless classic that delivers rich, buttery flavor with a moist, tender crumb that melts in your mouth.
With just 40 minutes of prep and a little over an hour in the oven, this recipe is surprisingly simple yet yields impressive results.
Ingredients
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs whites and yolks separated (room temperature preferred)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 8 oz sour cream
Instructions
- Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside.
- Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.
- Add egg yolks, one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and table salt.
- Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).
- In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks. Fold gently into batter.
- Pour batter evenly into prepared pan and transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool for 10 minutes before removing from pan.
Nutrition
Calories: 439kcalCarbohydrates: 64gProtein: 6gFat: 18gSaturated Fat: 11gCholesterol: 115mgSodium: 179mgPotassium: 81mgFiber: 1gSugar: 44gVitamin A: 608IUVitamin C: 1mgCalcium: 35mgIron: 2mg
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