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Sour Cream Pound Cake

Sour Cream Pound Cake

Name: Sour Cream Pound Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: Granulated sugar 3 cups; Butter 1 cup; Eggs 6; Vanilla extract 1 tsp; Sour cream 1 cup; All-purpose flour 3 cups; Baking soda ¼ tsp; Salt ¼ tsp; Butter 2 tbsp; Powdered sugar 1 cup; Vanilla 1 tsp; Milk 1-2 tbsp

Smooth and Creamy Sour Cream Cake

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1h 30m
Serves 12
Medium
350 °F
(1)

Ingredients

	For the Cake:
	3 cups Granulated sugar
	1 cup Butter room temperature
	6 Eggs separated and then brought to room temperature
	1 tsp Vanilla extract
	1 cup Sour cream
	3 cups All-purpose flour
	¼ tsp Baking soda
	¼ tsp Salt
	For the Optional Vanilla Glaze:
	2 tbsp Butter softened
	1 cup Powdered sugar
	1 tsp Vanilla
	1-2 tbsp Milk or hot water

Nutritional information

444

calories

21g

fat

61g

carbohydrates

protein

121mg

cholesterol

394mg

sodium

Cuisine:

American Recipes

Ingredients

For the Cake:
3 cups Granulated sugar
1 cup Butter
room temperature
6 Eggs
separated and then brought to room temperature
1 tsp Vanilla extract
1 cup Sour cream
3 cups All-purpose flour
¼ tsp Baking soda
¼ tsp Salt
For the Optional Vanilla Glaze:
2 tbsp Butter
softened
1 cup Powdered sugar
1 tsp Vanilla
1-2 tbsp Milk
or hot water

Sour Cream Pound Cake

In this Sour Cream Pound Cake we’ve used sour cream as our not-so-secret ingredient to moisten the cake without making it too thin.

This cake remains with smooth, creamy and dense texture on the inside with a delicious, crunchy vanilla glaze on the outside. Made in a loaf or a bundt tin that is round in shape with a whole in the middle. This recipe is sure to be a firm favorite in your friends group.

To make Sour Cream Pound Cake, you will need the following ingredients:

So, how to make Sour Cream Pound Cake?

Steps to make Sour Cream Pound Cake

1	Preheat oven and prepare baking pan	5
Preheat oven to 350°F and generously grease and flour a flat bottom tube cake pan or bundt cake pan.
2	Combine butter and sugar	4
In a mixing bowl, using an electric mixer, beat the butter and sugar together for about 4 minutes until creamy, light and fluffy.
3	Add egg yolks	4
Add egg yolks, one at a time, beating in between each addition, until just blended into the mixture.
4	Add sour cream and vanilla	2
Add sour cream and vanilla and mix until combined.
5	Combine dry ingredients	1
In a separate bowl, sift and whisk flour, baking soda and salt until combined.
6	Add dry ingredients	2
Add dry ingredients to the butter mixture and mix until well combined.
7	Beat egg whites	2
In a separate bowl, beat egg whites until just stiff.
8	Add beaten egg whites to batter	2
Fold beaten eggs into the cake batter until combined.
9	Bake	60
Transfer batter to the prepared cake tin and bake for 1 hours until baked and a wooden toothpick inserted into the center comes out clean.
10	Cool	15
Allow to cool for 10-15 minutes before removing form cake pan to cool completely.
11	Prepare vanilla glaze	3
In a small mixing bowl, using an electric mixer, beat the butter and powdered sugar together. Add vanilla extract and milk and whisk until combined into a thin icing.
12	Serve
Drizzle glaze over cake before slicing to serve!

This Sour Cream Pound Cake is a delicious and simple recipe to follow if you’re looking for a cake that will feed up well! It’s moist on the inside with none of the hassle and yet still so perfect. Share your thoughts on this recipe with us and tag #cookmerecipes in your own Instagram and baking posts.

Ruth Harris

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.