Sour Cream Pound Cake is a wonderfully moist and tender cake that everyone will love. It’s perfect for dessert or with your afternoon coffee. This cake is easy to make, and it’s sure to impress friends and family!
Why make this recipe
You should make this Sour Cream Pound Cake because it’s delicious, simple, and comforting. The sour cream adds a unique richness, making it the perfect cake for any gathering or just a cozy night at home. Plus, it’s great for sharing with loved ones!
How to make Sour Cream Pound Cake
Making Sour Cream Pound Cake is straightforward. You can whip it up quickly with just a few ingredients and enjoy the delightful aroma as it bakes. Whether it’s for a special occasion or just for a treat, this recipe is a winner!
Ingredients :
– 3 cup(s) granulated sugar
– 1/2 cup(s) vegetable shortening
– 1 cup(s) butter or margarine
– 5 large eggs
– 1 cup(s) sour cream
– 3 cup(s) all-purpose flour
– 1 teaspoon(s) baking powder
– 1/2 cup(s) milk
– 1 teaspoon(s) vanilla
– 1 teaspoon(s) lemon extract
– 1 teaspoon(s) butter flavoring
Directions :
1. Preheat oven to 325°F.
2. Cream sugar with shortening and butter (or margarine) in a large bowl until light and fluffy.
3. Beat in eggs one at a time.
4. Then, beat in the sour cream until well combined.
5. In a separate bowl, combine the flour and baking powder.
6. Alternate adding the flour mixture and milk to the batter, starting and ending with the flour mixture.
7. Stir in the vanilla, lemon extract, and butter flavoring until blended.
8. Pour the batter into a well-greased tube pan.
9. Bake for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
How to serve Sour Cream Pound Cake
Serve your Sour Cream Pound Cake plain or dusted with powdered sugar. You can also add fresh fruits or whipped cream on the side for a little extra sweetness. It’s perfect with coffee or tea!
How to store Sour Cream Pound Cake
Store any leftover Sour Cream Pound Cake in an airtight container at room temperature for up to 3 days. You can also wrap it in plastic wrap and freeze it for longer storage, up to 3 months.
Tips to make Sour Cream Pound Cake
– Make sure all your ingredients are at room temperature for the best results.
– Don’t overmix the batter; stirring until just combined will help keep the cake light and fluffy.
– If you want a richer flavor, feel free to add a bit more vanilla or lemon extract!
Variation (if any)
You can add chocolate chips, nuts, or dried fruits to the batter for a fun twist! You might also try a lemon glaze on top for more flavor.
FAQs
**Q: Can I replace sour cream with yogurt?**
A: Yes, plain yogurt can be used as a substitute for sour cream in this recipe.
Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean.
Q: Can I make this cake in advance?
A: Absolutely! This cake keeps well and is great for making ahead of time.