Sour cream pound cake is incredibly delicious, rich, and, buttery. It’s soft on the inside and crunchy on the outside. This cake can also be baked in a bundt pan or tube pan for a simple appealing dessert everyone will enjoy.
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time 1 hour 15 minutes
- Servings:10
Ingredients
- 2 eggs
- ¼ cup sour cream
- ½ cup white granulated sugar
- ⅛ teaspoon baking soda
- ¼ teaspoon vanilla
- ¼ cup butter
- ⅛ teaspoon baking soda
- 1¼ cups all-purpose flour
- ⅛ teaspoon salt
- strawberry sauce spread, to serve(optional)
Instructions
Step 1. Preheat the oven to 325 degrees F.
Step 2. Grease and flour an 8 x 4 loaf pan.
Step 3. In a bowl, mix together flour, baking soda, salt, and baking powder.
Step 4. Using an electric mixer, cream together butter, and sugar in a bowl on medium speed until light and fluffy.
Step 5. Add vanilla extract and eggs and mix for an extra 2-3 minutes.
Step 6. Reduce the electric mixer to low and alternately add the flour mixture and sour cream mixture.
Step 7. Start and end with the flour mixture and mix until well combined.
Step 8. Transfer into the prepared loaf pan and bake until a toothpick inserted in the middle of the cake comes out clean, for about 55 minutes.
Step 9. Allow the cake to cool in the pan for about 10 minutes.
Step 10. Remove from the pan and place it on a wire rack to cool completely.
Step 11. Enjoy served with strawberry sauce spread if desired.
