Sour Cream Pound Cake

2013-12-13
A perfect crust.
  • Yield : 2 regular loaves
  • Servings : 24
  • Prep Time : 20m
  • Cook Time : 1:30 h
  • Ready In : 1:30 h
Creaming the butter and the sugar to this light and fluffy stage.

Creaming the butter and the sugar to this light and fluffy stage.

 

Eggs are cracked in a bowl then easily dispensed into batter one by one.

Eggs are cracked in a bowl then easily dispensed into batter one by one.

 

 

The batter is thicker than regular cake batter and should fall back in the bowl and mound.

The batter is thicker than regular cake batter and should fall back in the bowl and mound.

 

Batter scored down the center to enable a perfect dent. What? A little ramekin of batter? Wonder who gets to taste that?

Batter scored down the center to enable a perfect dent. What? A little ramekin of batter? Wonder who gets to taste that?

 

A perfect crust.

A perfect crust.

Ingredients

  • 3 sticks unsalted butter
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all purpose flour
  • 1/4 tsp soda
  • 1/4 tsp salt
  • 1 cup sour cream
  • 1 tsp vanilla

Method

Step 1

Preheat oven to 325 degrees. Liberally spray 2 loaf pans with non stick spray. Set aside.

Step 2

Cream together butter and sugar in a stand mixer bowl until light and fluffy.

Step 3

Add eggs one at a time. Add next egg as soon as previous egg is incorporated.

Step 4

Whisk together flour, soda, and salt. Add alternately in 3 additions with sour cream in 2 additions. Stir in vanilla.

Step 5

Divide batter between prepared pans. Draw a deep line down the length of each pan. This will enable the pound cake to develop the characteristic center dent.

Step 6

Bake for 1 hour 15 minutes - 1 hour 30 minutes or until the top is a rich golden brown and the sides pull away from the pan. The dent will be very moist.

Step 7

Turn off oven and let cakes cool down with the oven about 45 minutes. This last step is what dries out the dent.

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