Sour Cream Pound Cake
A rich and creamy classic cake with a smooth texture and a delicate flavor!
Ingredients:
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter softened
3 cups granulated sugar
6 large eggs
1 cup sour cream
1 tsp vanilla extract
Instructions:
Preheat your oven to 325F 165C. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and end with the flour mixture.
Add vanilla extract and mix until fully combined.
Pour the batter into the prepared bundt pan.
Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy with a dusting of powdered sugar if desired!
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