Pound Cake (Sour Cream)
Ingredients
- 3 cups sugar plus more for sprinkling the pan
- 14.4 ounces all-purpose flour sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces 2 sticks unsalted butter, soft
- 6 large eggs
- 10 ounces sour cream
- 1 1/2 teaspoons vanilla extract
Instructions
- Generously spray or butter your pan(s) of choice. Add a really big scoop of sugar and tap around—as you would with flour—until you’re left with a thin, even coat.
- Whisk the flour, baking soda, and salt in a bowl. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar for a few minutes until cohesive and just beginning to become fluffy, scraping as needed.
- Add the eggs—one at a time, mixing well after each—and scrape again.
- Add the sour cream and vanilla and stir to combine.
- Slowly add the dry ingredients and stir until they just disappear and the batter looks smooth—don’t overmix!
- Pour the batter into the prepared pan. Bake at 350° F until a thin, serrated knife (not a toothpick!) inserted in the center comes out clean, about 1 hour. Let cool until you can touch the pan without burning yourself, then turn out to cool completely.
Notes
Recipe By: Genius Recipes
Yield: 2 loaves or 1 bundt
Yield: 2 loaves or 1 bundt
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