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:
Preheat oven to 350°F and generously grease and flour a flat bottom tube cake pan or bundt cake pan.
In a mixing bowl, using an electric mixer, beat the butter and sugar together for about 4 minutes until creamy, light and fluffy.
Add egg yolks, one at a time, beating in between each addition, until just blended into the mixture.
Add sour cream and vanilla and mix until combined.
In a separate bowl, sift and whisk flour, baking soda and salt until combined.
Add dry ingredients to the butter mixture and mix until well combined.
In a separate bowl, beat egg whites until just stiff.
Fold beaten eggs into the cake batter until combined.
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.
Allow to cool for 10-15 minutes before removing form cake pan to cool completely.
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.
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.
Yummy-yummy! I love it! Thanks for sharing recipe!
