Description
This Sour Cream Pound Cake is a rich and moist classic dessert combining creamy sour cream with the traditional buttery pound cake. The cake is tender and flavorful with hints of vanilla, lemon, and butter flavoring, baked to golden perfection in a tube pan, making it an ideal treat for gatherings or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
Fats
- 1/2 cup vegetable shortening
- 1 cup butter or margarine
Wet Ingredients
- 5 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon butter flavoring
Instructions
- Preheat Oven and Cream Fats and Sugar: Preheat your oven to 325°F (163°C). In a large mixing bowl, cream together the granulated sugar, vegetable shortening, and butter (or margarine) until the mixture is light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.
- Incorporate Sour Cream: Beat in the sour cream until the batter is smooth and creamy, which adds moisture and tenderness to the cake.
- Prepare Dry Mix: In a separate bowl, combine the all-purpose flour and baking powder, mixing them thoroughly to evenly distribute the leavening.
- Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture and milk to the batter alternately, starting and ending with the flour. This helps maintain the batter’s consistency and prevents overmixing.
- Add Flavorings: Stir in the vanilla extract, lemon extract, and butter flavoring evenly through the batter for a balanced, aromatic flavor.
- Prepare Pan and Bake: Pour the batter into a well-greased tube pan, spreading it evenly. Bake in the preheated oven for approximately 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve once cooled.
Notes
- Make sure to grease the tube pan well with butter or non-stick spray to prevent sticking.
- Use room temperature ingredients for better batter consistency and rising.
- The baking time may vary depending on the oven; check for doneness with a toothpick.
- For extra flavor, you can add a glaze or dust with powdered sugar after cooling.
- This cake freezes well when wrapped tightly; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sour Cream Pound Cake, Pound Cake, Classic Pound Cake, Moist Cake, Homemade Cake, Butter Cake, Dessert
