Sour Cream Pound Cake
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This sour cream pound cake is moist and delicious. The recipe is very versatile and a great base recipe.
Ingredients
- 2 sticks butter (room temperature)
- 3 cups sugar
- 7 jumbo eggs
- 1 container sour cream (8 ounces)
- 1 teaspoon pure vanilla extract
- 3 cups unbleached all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- cooking spray
Directions
| Step 1 | |
| Using a stand mixer beat butter and sugar on medium to medium-high speed for five minutes, scraping down the sides as needed. Add eggs 1 at a time, until fully incorporated (make sure to use the flat beater instead of the whisk; the whisk will cause to much air to get into the cake, making the cake fall). Add sour cream and vanilla, and mix until uniform. | |
| Step 2 | |
| Reduce speed to low and add flour and baking soda. Stir until just incorporated. | |
| Step 3 | |
| Spray a nonstick tube pan or fluted pan with cooking spray. Bake at 325 degrees for 1 hour. Cake is done when a toothpick inserted into it comes out mostly clean, but not completely. You want the cake to remain moist. Remove from oven and cool in pan for 15 minutes. Place a wire wrack over cake pan and invert cake onto cooling wrack. Cool completely, then serve. | |