Classic Sour Cream Pound Cake

Rich, moist, and beautifully dense, this Sour Cream Pound Cake is a timeless treat that delivers a perfect balance of sweetness and creamy texture. The sour cream brings a subtle tang and keeps the cake exceptionally moist, while the simple ingredients allow for a smooth, buttery flavor. Perfect on its own, this cake can also be paired with berries, whipped cream, or a drizzle of glaze for a delightful dessert.

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Ingredients

• 1 cup granulated sugar
• ½ cup unsalted butter (softened)
• 3 large eggs
• ½ teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup sour cream

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Instructions

1. Prepare the Oven and Pan

• Preheat the oven to 325°F. Grease and flour an 8×4-inch loaf pan to prevent sticking and ensure a smooth release.

1. Combine Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

1. Cream Butter and Sugar

• Using a stand mixer or hand mixer, beat the softened butter and sugar together on medium speed for about 10 minutes, until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.

1. Add Eggs and Vanilla

• Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix for another 2 minutes until fully incorporated.

1. Combine Wet and Dry Ingredients

• Turn the mixer to low speed. Alternately add the flour mixture and sour cream to the batter, beginning and ending with the flour mixture. Mix just until combined—overmixing may lead to a denser texture.

1. Bake the Cake

• Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

1. Cool and Serve

• Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

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Tips for the Perfect Sour Cream Pound Cake

• Bring Ingredients to Room Temperature: For a smooth batter and optimal texture, make sure the butter, eggs, and sour cream are at room temperature before mixing.
• Use Good Quality Vanilla: Vanilla is a key flavor in this cake; using high-quality vanilla extract enhances the cake’s flavor.
• Check for Doneness: Pound cakes can vary in bake time depending on the oven and pan. Start checking at 55 minutes and add time as needed, until a toothpick comes out mostly clean.
• Serve Suggestions: This cake is delightful with a dusting of powdered sugar, a side of berries, or a dollop of whipped cream. For an extra touch, drizzle with a simple glaze made of powdered sugar and milk.

This Sour Cream Pound Cake is sure to impress with its classic flavor and melt-in-your-mouth texture! Enjoy it fresh or as a next-day treat—it only gets better with time.