Sour cream gives this pound cake a rich, moist texture. This recipe is from Julie Richards, of Charlottesville, Virginia.

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Ingredients

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Directions

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  • 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.

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  • 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.

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