Savor the goodness of a sour cream pound cake – it's moist, tangy, and a breeze to bake from scratch!
Ingredients :
1 cup granulated sugar
½ cup unsalted butter
3 large eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sour cream
Directions :
Preheat the oven to 325°F. Grease and flour an 8×4 loaf pan.
In a medium bowl, combine the flour, baking powder, baking soda, and salt in a small bowl and whisk to combine.
Add the butter and sugar to a stand mixer and beat until light and fluffy on medium speed for 10 minutes, scraping the sides with a rubber spatula as needed.
Add the eggs and vanilla and mix for an additional 2 minutes.
Turn the mixer to low and alternate adding the flour mixture and the sour cream. Mix until the cake batter is just combined.
Pour into the prepared pan and cook for 55-65 minutes or until a toothpick comes out clean.
Cool for 10 minutes then remove from the pan and let cool completely on a wire rack.
