Description
Indulge in the rich and moist goodness of this classic Sour Cream Pound Cake. Perfect for any occasion, this old-fashioned cake is sure to impress with its buttery flavor and tender crumb.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar together until light and fluffy, about 4–5 minutes.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and almond extract if using.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Notes
- For extra flavor, dust the cooled cake with powdered sugar or serve with fresh berries and whipped cream.
- This cake also freezes well when tightly wrapped.
