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Sour Cream Pound Cake

Cost $8, save $22

Source: Recommended by CookPal

  • 80 Min
  • 14 Servings
  • $8

INGREDIENTS

  • Dry Ingredients

    • 3 cups all-purpose flour
    • šŸ§‚ 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon ground mace or 1/4 teaspoon ground nutmeg

  • Wet Ingredients

    • 3 cups white sugar
    • šŸ§ˆ 1 cup unsalted butter, softened
    • šŸ„š 6 large eggs
    • 1 tablespoon vanilla extract
    • 1 cup sour cream

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan.

2

Mix flour, salt, baking soda, and mace in a bowl; set aside.

3

Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.

4

Add eggs one at a time, beating well after each addition. Beat in vanilla.

5

Add the flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.

6

Pour batter into the prepared pan and smooth out the surface of the batter.

7

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes.

8

Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.

9

Dust with confectioners' sugar before serving.

NUTRIENTS

Per 1 serving

šŸ”„

420

Calories

  • 4g
    Protein
  • 64g
    Carbs
  • 17g
    Fats

šŸ’” Tips

For extra flavor, top the cake with fresh berries or whipped cream.Ensure your butter is softened completely for the best texture.Use a high-quality vanilla extract for a richer flavor.

āš ļø Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.