Description
A classic old fashioned sour cream pound cake that’s rich and moist.
Ingrédients
L'échelle
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream and vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
Notes
- This cake can be stored in an airtight container for up to a week.
- It can also be frozen for up to three months.
- Serve with whipped cream or fruit for added flavor.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 70 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 200mg
- La graisse: 20g
- Graisses Saturées: 12g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 90mg
Mots-clés: old fashioned sour cream pound cake, pound cake, sour cream cake