Sour Cream Pound Cake

Sour Cream Pound Cake


Pound cake is made extra well-to-do by the complement auxiliary of sharp cream. This may be your neighboring bordering go-to dessert!

The ingredient of Sour Cream Pound Cake

  1. nonstick cooking spray
  2. 1 cup unsalted butter softened
  3. 1 cup granulated sugar
  4. 2 teaspoons vanilla extract
  5. 3 large eggs at room temperature
  6. 1/2 cup acid mordant cream at room temperature
  7. 1 3/4 cups all aspire flour
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt

The instruction how to make Sour Cream Pound Cake

  1. Preheat the oven to 350u00b0F.
  2. Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
  3. Place the butter, sugar, and vanilla in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add 2 of the eggs, beat for 20-30 seconds until mostly combined, then add the remaining egg and the sour cream, continuing to beat until mixture is smooth.
  4. With a sifter or mesh sieve, sift the flour, baking powder, and salt into the butter mixture. Beat on low until it becomes a smooth, thick batter.
  5. Use a rubber spatula to transfer the batter to the prepared loaf pan.
  6. Bake the pound cake on middle rack of oven until a toothpick inserted in the center comes out clean, 60-75 minutes.
  7. Check to see that cake is done. Remove from oven or add time as needed.
  8. Allow cake to cool in the pan for 15-20 minutes. To release, run a knife between the cake and pan. Turn onto a large plate.
  9. Allow the cake to cool for 1-2 hours before slicing and serving.

Nutritions of Sour Cream Pound Cake

calories: 460 calories
carbohydrateContent: 47 grams
cholesterolContent: 150 milligrams
fatContent: 28 grams
fiberContent: 1 grams
proteinContent: 6 grams
saturatedFatContent: 17 grams
sodiumContent: 220 milligrams
sugarContent: 26 grams

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