Sour Cream
Pound Cake
TUTTI-DOLCI.COM
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Pound cake fans will love this
old fashioned sour cream pound cake
! Ultra-plush and buttery, this classic pound cake is perfect with whipped cream and berries.
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Place cubed butter in a mixer bowl and let stand for 30 minutes to reach cool room temperature (60°F).
Step 1
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Beat butter and salt for 2 minutes, until smooth and creamy.
Step 2
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With mixer on medium speed, gradually pour in granulated sugar.
Step 3
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Once all of the sugar is incorporated, increase the speed to medium-high and beat for 4 to 5 minutes.
Step 4
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Scrape down the bowl. With mixer on medium speed, add the egg mixture in a slow, steady stream. Mix in, then scrape down the bowl.
Step 5
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Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.
Step 6
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Add sifted cake flour in 3 additions.
Step 7
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Alternate with sour cream.
Step 8
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Mix just until combined.
Step 9
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Spray bundt pan with baking spray with flour and spoon batter into the pan. Smooth the top.
Step 10
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Bake bundt cake at 325°F for 65 minutes, until golden and a tester emerges clean. Cool for 20 minutes, then invert onto a wire rack.
Step 11
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You'll love this pound cake recipe!
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