Sour Cream Pound Cake Recipe
User Reviews
4.7
Sour Cream Pound Cake Recipe
Description
The Sour Cream Pound Cake combines a rich butter and sugar base whipped to a pale fluffiness with the addition of eggs and sour cream, which add moisture and a slight tang. The blend of vanilla, almond, and lemon extracts provide a layered aromatic profile. Incorporating baking soda helps leaven the dense batter. The use of a bundt pan gives the cake an even cook and classic presentation.
The final cake presents a tender crumb with a subtly flavored crust from the sugar and butter mix. It is baked slowly at a moderate temperature until a skewer comes out clean, ensuring thorough cooking without drying out.
This pound cake is ideal for tea time, desserts, or as a base for toppings such as fresh fruit or icing. It stores at room temperature in an airtight container for a few days and can be frozen for longer preservation.
If lemon extract is not available, lemon zest can be substituted to maintain the citrus notes. The recipe is large, making a substantial cake suitable for gatherings or multiple servings.
Ingredients
- 1 cup butter at room temperature
- 3 cups granulated sugar 24oz/675g
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 6 egg room temperature, large
- 1 cup (8oz/225g) sour cream room temperature
- 3 cups all-purpose flour 15oz/426g
- ½ teaspoon baking soda
- ½ teaspoon salt
- powdered sugar for dusting
Notes
- Substitute lemon extract with the zest of one lemon to preserve the citrus flavor.
- Store the cake in an airtight container at room temperature for up to three days.
- For extended storage, freeze the cake for up to two months.
User Reviews
Overall Rating
4.7
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