Sour Cream Pound Cake
Savor the rich vanilla flavor in this sour cream pound cake, which is super-easy to make and could well become one of your favorite treats.
Servings: 8
Equipment
- Loaf Pan 9 x 5-Inch
Ingredients
For the Cake:
- 1½ Cups all purpose flour
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- ¾ Cup salted butter at room temperature
- 1 Cup granulated sugar
- 2 Teaspoons vanilla paste or vanilla extract
- 3 eggs
- ½ Cup sour cream
For the Glaze:
- 1 Cup powdered sugar
- 3 Tablespoons milk
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9 x 5-inch loaf pan. Add parchment paper lengthwise and set aside.
- In a mixing bowl, combine the flour, baking soda, and salt. Set aside.
- In another mixing bowl, cream the butter using a hand mixer.
- Add the sugar and vanilla paste, mixing until all ingredients are combined.
- Add the eggs, mixing well in between each one.
- Add the sour cream and mix well using a hand mixer.
- Add half the flour mixture. Mix until the dry mixture is combined.
- Add the rest of the flour mixture. Mix well.
- Pour the mixture into the prepared loaf pan.
- Bake for 50 to 55 minutes or until a toothpick inserted into the middle comes out clean.
- If the top of the bread is browning too fast, cover it loosely with aluminum foil.
- Once the bread is cooked, let it cool down for 5 or 6 minutes in the pan.
- Transfer to a cooling rack to cool completely.
- Whisk together the powdered sugar with 2 tablespoons of the milk for the glaze.
- Add more milk if it’s too thick (you choose how thick you want it).
- Pour or spread the glaze over the cooled loaf, then slice and serve.
Notes
Check it's done: When a toothpick inserted into the middle of the loaf comes out clean, the sour cream pound cake is fully cooked.
Vibrant vanilla: Use 2 teaspoons of vanilla paste and 1 teaspoon of vanilla extract for a bold vanilla flavor or use 2 teaspoons of vanilla extract for a more subtle result.
Optional frosting: The frosting can be omitted if you don't want to glaze the cake. Or you can use a different frosting or glaze. If you aren't glazing it, you could serve it with whipped cream instead.
Vibrant vanilla: Use 2 teaspoons of vanilla paste and 1 teaspoon of vanilla extract for a bold vanilla flavor or use 2 teaspoons of vanilla extract for a more subtle result.
Optional frosting: The frosting can be omitted if you don't want to glaze the cake. Or you can use a different frosting or glaze. If you aren't glazing it, you could serve it with whipped cream instead.
Nutrition
Calories: 453kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 309mg | Potassium: 80mg | Fiber: 1g | Sugar: 41g | Vitamin A: 720IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
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