Ingredients for Bigjay's Sour Cream Pound Cake
- 2 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 teaspoon salt
- Baking Soda
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon rind, grated
- 1 teaspoon baking powder
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How to Make Bigjay's Sour Cream Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
204g
Fat
92g
Carbs
25g
