Sour-Cream Pound Cake
Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.
- Total Time:
- Servings: 12
Source: Everyday Food, June 2006
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup reduced-fat sour cream
Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large mixer bowl, beat butter and sugar until light. Add eggs one at a time, beating after each addition, then add vanilla; beat until well combined.
With mixer on lowest speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture; beat just until combined. Spoon batter into prepared pan, and smooth top with a rubber spatula. Tap pan on counter to let batter settle.
Bake until toothpick inserted in center comes out clean and cake is golden brown, 75 to 85 minutes. Let cool in pan 20 minutes. Run a metal spatula around the inner and outer edges of pan. Then invert onto cooling rack, and cool completely.