There's something undeniably comforting about a slice of Old Fashion Sour Cream Pound Cake. This classic dessert has been a favorite in many households for generations, cherished for its rich flavor and moist texture. The addition of sour cream not only enhances the cake's taste but also contributes to its signature fluffy cake texture.
Ingredients
Scale:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
1 cup sour cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a tube pan to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and sour cream until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to maintain a tender texture.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
