Sour Cream Pound Cake
This tender, flavorful pound cake is super moist and has wonderful flavor and richness! It is easy to make and tastes amazing just as it is or topped with berries and cream!
Servings: 15 servings
Ingredients
- 3 sticks unsalted butter, softened (339g)
- 3 cups white sugar (600g)
- 5 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
- 3 cups All purpose flour, (not self-rising) (375g)
- ½ teaspoon baking powder (2g)
- 1 cup sour cream (242g)
- 2 teaspoons vanilla extract (8g)
- 1 teaspoon lemon extract (optional) (4g)
For the Glaze (optional)
- 1 cup powdered sugar
- 1-2 tablespoons milk start with 1 tablespoon, increase if needed for desired consistency
Instructions
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the flour and baking powder to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- Add the vanilla and lemon to the mixing bowl.
- While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix just until incorporated.
- Bake at 325 degrees for 60-70 minutes -Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
- This makes approximately 8-8.5 cups of batter.
- Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
- For the Glaze
- Combine sugar with 1 Tablespoon of milk. Add additional milk if needed for desired thickness.
- Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
- **If glaze is too thick, add a bit more milk. If it is too thin, add a bit more powdered sugar.
Notes
This cake can be baked in advance and frozen for up to three months if wrapped properly. We wrap the the cake with a layer or two of plastic wrap, followed by aluminum foil. To thaw, move to the wrapped cake to the refrigerator the night before you need it. Then, remove from the refrigerator the next morning and continue to thaw.