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Sour Cream Pound Cake
Sour Cream Pound Cake

Before you jump to Sour Cream Pound Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Choosing to eat healthily has marvelous benefits and is becoming a more popular way of life. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. While we’re incessantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that a lot of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, just making a couple of small changes can positively affect daily eating habits.

One way to deal with this to begin seeing some results is to realize that you do not need to alter everything instantly or that you need to entirely eliminate certain foods from your diet. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. As you stick to your habit of eating healthier foods, you will see that you won’t want to eat the old diet.

Obviously, it’s not difficult to begin incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to sour cream pound cake recipe. To cook sour cream pound cake you need 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sour Cream Pound Cake:
  1. Use baking soda
  2. Use salt
  3. Provide butter, softened
  4. Prepare Sugar
  5. Get Large eggs or 5 extra Large eggs
  6. You need Lemon extract
  7. You need Vanilla extra
  8. You need Sour Cream
  9. Provide Equipment (see below)
Instructions to make Sour Cream Pound Cake:
  1. Equipment: - - 10" bundt or tube pan - Pastry brush for buttering pan - Measuring cups and spoons - 2 small and 1 large mixing bowl - Sieve (or small strainer) - Beaters or stand mixer (or wooden spoon) - Spatula - Cooling rack
  2. Prepare the pan and preheat the oven to 325°. Butter the bundt pan, being sure to get into all the nooks and crannies. Sprinkle in a few spoonfuls of flour and tap the pan to distribute. Tap out excess flour.
  3. Sift the dry ingredients. Sift the 3 cups of flour, baking soda and salt into a small bowl and set aside.
  4. Cream the butter and sugar. In a large mixing bowl, cream the butter and sugar until fluffy, stopping to scrape down the sides of the bowl as needed.
  5. Add the eggs and vanilla. Crack the eggs into a small bowl and add the vanilla. With the mixer running on low, add the eggs one at a time, beating well between each addition and scraping the sides of the bowl as needed.
  6. Fold in the flour and sour cream. Sift half of the flour over the butter and egg mixture, and stir gently with spatula. Add the sour cream and continue to stir gently. Sift the remaining flour over the batter and stir until all the flour has been incorporated.
  7. Pour the batter into prepared pan. Gently pour the batter into the prepared pan and tap the pan softly against the counter to remove air bubbles.
  8. Bake the pound cake. Bake for 60 minutes and check the cake. The cake is done with the top is deep golden-brown and a skewer or paring knife inserted in the middle comes out clean. If batter or wet crumbs cling to the blade, continue baking. Check every 5 minutes until the cake is done.
  9. Remove from oven and cool. When the tester comes out clean, remove the cake from the oven and place the pan on a rack to cool for 10 minutes. Invert the cake onto the rack and wiggle the pan gently until it lifts off of the cake. Allow the cake to cool for another hour.

Sift the baking soda and flour together. Butter - Unsalted sweet cream butter works best here. Sugar - White granulated sugar is traditionally used but I bet brown sugar would taste amazing also! This moist sour cream pound cake is very easy to put together. If you have a stand mixer, it's even easier.

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