Classic Old-Fashioned Sour Cream Pound Cake Recipe
Step into the comforting embrace of nostalgia with our time-honored Old-Fashioned Sour Cream Pound Cake recipe, a culinary journey that transcends generations. Rooted in the tradition of home baking, this cake epitomizes the essence of classic desserts, offering a symphony of rich flavors and delicate textures that have stood the test of time.
Imagine the aroma of buttery goodness wafting through the air as you cream together softened butter and granulated sugar, a labor of love that forms the foundation of this indulgent treat. With each addition of a room-temperature egg, the batter takes on a velvety smoothness, promising a decadent crumb that melts in your mouth with every bite.
But the true secret to the unparalleled moistness and tenderness of this pound cake lies in the addition of sour cream, a humble yet transformative ingredient that lends a subtle tanginess and unparalleled richness to the final creation. Combined with a splash of vanilla extract, it creates a symphony of flavors that dance on your palate, evoking memories of simpler times and cherished family gatherings.
As you sift together the finest all-purpose flour, baking soda, and a pinch of salt, you embark on a ritual of precision and care, ensuring that every ingredient melds seamlessly to create a masterpiece of culinary artistry. With each gentle fold of the batter, you feel a sense of anticipation building, knowing that soon your kitchen will be filled with the irresistible aroma of freshly baked cake.
Ingredients:
1 cup unsalted butter, softened.
3 cups granulated sugar.
6 large eggs, at room temperature.
1 cup sour cream.
1 teaspoon vanilla extract.
3 cups all-purpose flour.
1/4 teaspoon baking soda.
1/4 teaspoon salt.
For the glaze (optional):
1 cup powdered sugar.
2-3 tablespoons milk.
1/2 teaspoon vanilla extract.
Instructions:
Step 1
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
Step 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 5-7 minutes.
Step 3
Add the eggs one at a time, beating well after each addition.
Step 4
Stir in the sour cream and vanilla extract until well combined.
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