Sour Cream Pound Cake is a real treat that perfectly combines a dense, moist texture with a rich, slightly sour flavor.Take paper and pen to write down all the ingredients and follow the preparation method.
How to make Sour Cream Pound Cake
This classic dessert has its roots in American cuisine and is a popular choice for many occasions, from a simple afternoon snack to special parties. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.
Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups white sugar
- 1 cup unsalted butter, softened
- 6 large eggs
- 1 tablespoon vanilla extract
- 1/8 teaspoon ground mace or 1/4 teaspoon ground nutmeg
- 1 cup sour cream
- confectioners’ sugar, or as needed
Directions:
First preheat the oven to 350 degrees F. Then grease and flour a 10-inch (25.4 cm) fluted tube pan. Then mix the flour, salt, baking soda and mace in a bowl and set aside.
Next, beat the sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Then add the eggs, beating well with each addition. Then add the vanilla.
Then add the flour mixture to the wet ingredients alternately with the sour cream, mixing until everything is incorporated.
Then pour the batter into the prepared pan; use the back of a spoon to smooth the surface of the batter.
Then bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Then run a thin knife or spatula around the edge of the cake. Finally, leave to cool in the tin on a wire rack, then invert onto a wire rack and leave to cool completely.
If you prefer, sprinkle with icing sugar before serving.
