Sour Cream Pound Cake 2.0 recipe
Sour Cream Pound Cake 2.0 is the perfect blend of richness and texture! Made with a mix of all-purpose and cake flour for the perfect crumb, and infused with sour cream for extra moisture and flavor.
Servings: 12 people
Ingredients
- 1 ½ c All-Purpose Flour
- 1 ½ c Cake Flour
- 3 c Granulated sugar
- 1 ½ c Unsalted butter - room temperature
- ½ tsp Baking Powder
- 1 tsp Salt
- 6 Large Eggs - room temperature
- 1 c Full-fat sour cream - room temperature
- 2 - 2 ½ tsps Vanilla extract or Vanilla Bean Paste *You can also use 2 tsps of vanilla and ½ teaspoon of almond extract
Instructions
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit it to the side. Then, using a hand or stand mixer, mix the butter and sugar together on medium speed until light, and fluffy (approximately 5 minutes).
- Add the flavorings/extracts.
- Then, add the eggs to the bowl one at a time, mixing only until combined before adding the next egg. Using a spoon or spatula, scrape down the sides of the bowl.
- Slowly mix in the flour, alternating with sour cream, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and smooth the top of the batter.
- Place your pound cake into your preheated oven and bake for about an hour and 15 minutes (or longer if needed). The cake is done once a toothpick inserted into the middle of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for about 10-15 minutes before removing it from the pan.
- Remove the cake from the pan. Allow it cake to cool, then serve and enjoy!
Video
Notes
You may choose to use all Cake flour or All Purpose Flour.