Sour cream pound cake

Introduction:

Sour cream pound cake is a timeless, delicious dessert with a dense and tender crumb, thanks to the addition of sour cream. Its subtle sweetness and rich, buttery flavor make it perfect for any occasion, from holiday gatherings to afternoon tea. The cake is simple yet elegant, with a golden crust and a soft, moist interior. Serve it plain or top it with berries and whipped cream for a delightful treat.

Ingredients:

• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 2 teaspoons vanilla extract

Instructions:

1. Preheat and Prepare Pan:
   • Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a tube pan, making sure to coat all sides evenly to prevent sticking.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 1-2 minutes.
   • Gradually add the sugar, continuing to beat until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla:
   • Add the eggs one at a time, mixing well after each addition to ensure the batter remains smooth.
   • Mix in the vanilla extract.
5. Incorporate Sour Cream and Dry Ingredients:
   • On low speed, add the flour mixture to the batter in three parts, alternating with the sour cream. Begin and end with the flour mixture, mixing each addition just until combined. Do not overmix.
6. Bake:
   • Pour the batter into the prepared pan and smooth the top with a spatula.
   • Bake in the preheated oven for 1 hour and 15-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
7. Cool and Serve:
   • Allow the cake to cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.
   • Once cooled, slice and serve. This cake pairs well with fresh berries, a dusting of powdered sugar, or a scoop of vanilla ice cream.

Conclusion:

This sour cream pound cake is a perfect blend of buttery richness and light, fluffy texture. Simple to make yet incredibly satisfying, it’s versatile enough for breakfast, dessert, or an anytime treat. Enjoy it plain, or dress it up with your favorite toppings for a dessert that never fails to impress!