Sour Cream Pound Cake


Old fashioned but never out of style, pound cake makes a great treat any time of the day. Once you've tasted this rich version, you'll never settle for store-bought again. Although this pound cake is delicious served plain, it's easy to dress up with fresh fruit, custard, ice cream, whipped cream, chocolate sauce, lemon curd — or try our Drunken Cherries for make a very special dessert!


3/4 cup unsalted butter (softened, 1-1/2)
1 1/2 cups Sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream


Position a rack in the lower third of the oven, and preheat the oven to 300 degrees F. Butter a 9x5-inch loaf pan; set aside.

Place the butter in the bowl of an electric mixer and beat at medium speed until creamy. Add the sugar, one half cup at a time, at medium speed. Beat in the eggs, one at a time, increasing the speed to medium-high. Lower the speed and add the vanilla.

In a separate bowl, whisk together the flour, salt, and baking soda. With the mixer on low speed, add half of the dry ingredients. Add the sour cream, then the remaining dry mixture, and mix just until combined.

Transfer the batter to the prepared loaf pan. Bake until the cake is golden, the edges have pulled away from the sides of the pan, and a toothpick or skewer inserted into the center of the cake comes out clean, 60 to 90 minutes.

Remove the pan from the oven and transfer it to a wire rack. Cool the cake in the pan for 15 minutes, then turn out and finish cooling on the rack. The cake will keep, tightly wrapped, for 3 days, or it may be frozen for up to 1 month.


Subscribe to Comments for "Sour Cream Pound Cake"