Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sour cream pound cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Sour Cream Pound Cake is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Sour Cream Pound Cake is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook sour cream pound cake using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sour Cream Pound Cake:
- Prepare 1/4 teaspoon baking soda
- Take 1/2 teaspoon salt
- Make ready 1 cup (2 sticks) butter, softened
- Take 2-1/2 Cups Sugar
- Take 6 Large eggs or 5 extra Large eggs
- Take 1 teaspoon Lemon extract
- Prepare 1 teaspoon Vanilla extra
- Make ready 1 cup (8 oz) Sour Cream
- Prepare Equipment (see below)
Steps to make Sour Cream Pound Cake:
- Equipment: - - 10" bundt or tube pan - Pastry brush for buttering pan - Measuring cups and spoons - 2 small and 1 large mixing bowl - Sieve (or small strainer) - Beaters or stand mixer (or wooden spoon) - Spatula - Cooling rack
- Prepare the pan and preheat the oven to 325°. Butter the bundt pan, being sure to get into all the nooks and crannies. Sprinkle in a few spoonfuls of flour and tap the pan to distribute. Tap out excess flour.
- Sift the dry ingredients. Sift the 3 cups of flour, baking soda and salt into a small bowl and set aside.
- Cream the butter and sugar. In a large mixing bowl, cream the butter and sugar until fluffy, stopping to scrape down the sides of the bowl as needed.
- Add the eggs and vanilla. Crack the eggs into a small bowl and add the vanilla. With the mixer running on low, add the eggs one at a time, beating well between each addition and scraping the sides of the bowl as needed.
- Fold in the flour and sour cream. Sift half of the flour over the butter and egg mixture, and stir gently with spatula. Add the sour cream and continue to stir gently. Sift the remaining flour over the batter and stir until all the flour has been incorporated.
- Pour the batter into prepared pan. Gently pour the batter into the prepared pan and tap the pan softly against the counter to remove air bubbles.
- Bake the pound cake. Bake for 60 minutes and check the cake. The cake is done with the top is deep golden-brown and a skewer or paring knife inserted in the middle comes out clean. If batter or wet crumbs cling to the blade, continue baking. Check every 5 minutes until the cake is done.
- Remove from oven and cool. When the tester comes out clean, remove the cake from the oven and place the pan on a rack to cool for 10 minutes. Invert the cake onto the rack and wiggle the pan gently until it lifts off of the cake. Allow the cake to cool for another hour.
So that is going to wrap it up with this exceptional food sour cream pound cake recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
