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Ingredients
| salted butter: 1 cup (at room temperature) |
| granulated sugar: 3 cups |
| vanilla extract: 1 tsp |
| almond extract: 4 tsp |
| eggs: 6 (large//at room temperature) |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1/4 tsp |
| salt: 1/8 tsp |
| sour cream: 8 oz |
Southern Sour Cream Pound Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
- Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
- Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
- Add eggs one at a time, beating well after each egg is added.
- Add sour cream all at once and blend thoroughly.
- Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
- Pour batter into the well-greased and floured bundt or tube pan.
- Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.