Ingredients for Best Sour Cream Pound Cake In The World
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup sour cream
- 1 teaspoon vanilla extract
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How to Make Best Sour Cream Pound Cake In The World
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan or a 9x13 inch baking pan.
- Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan.
- Bake for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
122g
Fat
38g
Carbs
14g
