Old-Fashioned Sour Cream Pound Cake

Here’s a classic recipe for Old-Fashioned Sour Cream Pound Cake:

Old-Fashioned Sour Cream Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla and almond extracts.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix in Sour Cream: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined.
6. Pour into Pan: Pour the batter into the prepared bundt pan, smoothing the top.
7. Bake: Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

Serving Suggestions:

• Serve plain or dusted with powdered sugar.
• Pair with fresh berries or a dollop of whipped cream for extra indulgence.

Enjoy this rich and moist pound cake—it’s perfect for any occasion!