This sour cream pound cake is very easy to make and super delicious. I have tried other pound cake recipes, but I felt that they were just too dry. This recipe is very moist. I love a cake that feels so soft and yummy in your mouth. I’m not really into the dry cakes! Another thing that I like about this pound cake is that you can dress it up however you want. I love to garnish it will a simple glaze and fruit all over it. My favorite fruit combo is raspberries, strawberries, blueberries, and pineapples. This has always been a hit combo for me, but fee free to add whatever fruits that you want to this delicious cake!
Check out what our friends from Baking Bites have to say about this:
“Instead of relegating it to a sideline dish, I usually like to make it the star and serve it plain or with only a light glaze.”
Why not make this delicious cake the main attraction? It’s just that good!
1/2 tsp Argo baking powder
1/2 tsp Arm and Hammer baking soda
1/2 tsp Morton salt
2 large eggs
4 large egg whites
2 tsp vanilla
1 cup Daisy sour cream (low fat will work)
10 tbsp land O Lakes butter, softened
2 cups Pioneer sugar
Preheat oven to 350F. Grease a 10-12 cup bundt pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl. In a small bowl, lightly beat eggs and egg whites together until combined. Stir in vanilla extract.
In a large bowl, cream together butter and sugar until light and smooth, 2-3 minutes. With the mixer on low speed, gradually pour in beaten eggs until batter is well combined. Stir in 1/3 of flour mixture until just blended, followed by 1/2 cup of sour cream. Repeat with another addition of flour, followed by remaining sour cream. Stir in the rest of the flour until batter is just smooth and no streaks of flour remain.
Don’t worry if the batter looks curdled at any point, just keep going and it will smooth out.
Spoon batter into prepared bundt pan and tap it on the counter to eliminate any bubbles. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.
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Quick Tip: Serve with a hot cup of coffee or tea.
Thanks again to Baking Bites for this amazing recipe.