Sour Cream Pound Cake
A comforting and moist sour cream pound cake, perfect for any occasion, embodying the ease of home cooking.
Ingredients
Main Ingredients
- 1/2 cup unsalted butter (room temperature) Contributes to tenderness
- 3 large eggs (room temperature) Aids in structure
- 1 1/2 cups white sugar Sweetness and moisture
- 1 1/2 cups all-purpose flour Structure and stability
- 1/2 cup sour cream Moisture and richness
- 1/4 tsp baking soda Leavening agent for rise
- 1/4 tsp vanilla extract Flavor enhancement
- 1/4 tsp lemon extract Adds a subtle flavor, can substitute with other extracts
- 1/4 tsp table salt Enhances all flavors
Instructions
Preparation
- Preheat your oven to the appropriate temperature for baking.
- In a mixing bowl, cream together the unsalted butter and white sugar until the mixture is pale and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine the all-purpose flour, baking soda, and table salt.
- Gradually add the dry mixture to the wet ingredients while gently mixing.
- Incorporate the sour cream, vanilla extract, and lemon extract into the batter until mixed.
- Pour the batter into a greased loaf pan, tapping gently to eliminate air bubbles.
Baking
- Bake the cake in the preheated oven until golden brown and a toothpick inserted comes out clean.
- Remove from oven and cool in the pan for a short period before transferring to a wire rack to cool completely.
Notes
Let the pound cake cool fully before slicing to prevent it from becoming gummy. Store in an airtight container at room temperature.