Mile High Sour Cream Pound Cake recipe
Mile High Sour Cream Pound Cake! This rich, moist cake has a tender crumb with a hint of vanilla, almond and sour cream for an irresistible classic dessert.
Servings: 20 people
Ingredients
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Unsalted Butter - room temperature
- 10 large Eggs - room temperature
- 1 ½ c Sour Cream - room temperature
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract
- 2 teaspoon Almond extract
Instructions
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, beat the butter together then slowly add in the granulated sugar. Mix on medium speed until creamy, yet light and fluffy (approximately five minutes).
- Add the vanilla and almond to the batter.
- Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Combine the flour, baking powder, and salt. Mix in the flour 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
- Spray an 18-cup bundt pan with baking spray.
- Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 30 minutes. (Bake it longer if needed) The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- Allow the pound cake to cool, then serve and enjoy!