The Ultimate Sour Cream Pound Cake
Sour cream pound cake and fresh strawberries. A winning combination. This cake will impress your friends and family when you serve this delightful dessert.
Servings: 12 servings
Equipment
- 9 x 5 inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup butter room temperature
- 1 cup granulated sugar
- 4 eggs room temperature
- 1 ½ teaspoons pure vanilla extract
- ¼ cup sour cream
Instructions
- Preheat oven to 325℉
- Use a size 9 x 5 inch loaf pan, grease well using non-stick cooking spray or buttering the pan then dusting with flour.
- In a large bowl, whisk together the all-purpose flour, baking powder, salt and nutmeg. Set aside.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon ground nutmeg
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until both sticks are combined. Add the sugar and beat until light and fluffy. You could also beat by hand or use a hand mixer.1 cup butter, 1 cup granulated sugar
- Add the eggs to the butter and sugar mixture, one at a time until fully incorporated. Continue mixing until all the eggs have been added.4 eggs
- Stir in the vanilla extract and sour cream until combined. Scrape the bowl with a spatula, if necessary.1 ½ teaspoons pure vanilla extract, ¼ cup sour cream
- Add the dry ingredients slowly to the wet ingredients. Mix until just blended. Do not over beat.
- Spread the batter into the prepared loaf pan.
- Bake at 325℉ for 55 minutes. Using a toothpick to check for doneness. The toothpick should come out clean. If not, continue baking for an additional 5 to 10 minutes. Checking at 5 minute intervals.
- When finished baking, remove the pan to a wire rack to cool for 10 minutes. Then turn out the cake onto the cooling rack. Serve when completely cooled.