Pound Cake
This recipe yields a moist and flavorful sour cream pound cake that is perfect for any occasion. The combination of butter, sugar, vanilla, and a hint of almond extract creates a delicious base that is enhanced by the tanginess of sour cream. Baked to perfection, this pound cake is golden brown on the outside and soft on the inside. Enjoy a slice of this delightful treat with a cup of tea or coffee for a cozy, homemade dessert experience.
— Constant Cookbook
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄4 tsp. baking soda
- 1⁄4 tsp. salt
- 12 Tbs. (1 1/2 sticks) unsalted butter,
- at room temperature
- 1 cup sugar
- 1 1⁄2 tsp. vanilla extract
- 1⁄4 tsp. almond extract (optional)
- 2 eggs, at room temperature
- 1⁄2 cup sour cream, at room temperature
Instructions
- Preheat an oven to 325°F. Lightly grease an 8 1⁄2-by-4 1⁄2-inch loaf pan, preferably glass, and dust with flour.
- In a bowl, whisk together the flour, baking soda and salt until blended. In the bowl of an electric mixer, beat together the butter, sugar, vanilla and almond extract on medium to medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition until just blended. Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated. Stir in the sour cream, then sprinkle with the remaining flour mixture and stir until evenly distributed.
- Pour the batter into the prepared pan and tap gently on the counter to even out and settle the ingredients. Bake until a toothpick inserted into the center comes out clean, about 70 minutes, or longer if using a metal pan. Transfer the pan to a wire rack and let cool for 15 minutes.
- Run a thin knife around the inside of the pan, invert the cake onto the rack and lift off the pan. Place the cake on one of its sides and continue cooling. Serve warm or at room temperature.
Comments
No comments found.