Description
Indulge in the rich, buttery goodness of this sour cream pound cake, featuring a tender texture and a hint of tanginess. Perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 1 cup sour cream
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp vanilla extract
Instructions
- 1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
- 2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- 3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to incorporate air into the batter.
- 4. Mix in Sour Cream and Vanilla: Gently fold in the sour cream and vanilla extract until well combined.
- 5. Combine Dry Ingredients: In another bowl, whisk together the flour and baking powder. Gradually add this mixture to the wet ingredients, stirring until just combined—avoid overmixing.
- 6. Bake: Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake for about 60-70 minutes or until a toothpick comes out clean when inserted into the center. Allow cooling in the pan before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 85mg