Sour Cream Pound Cake Recipe Bundt Pan
Ingredients
This delicious sour cream pound cake recipe is perfect for any occasion. It's made with simple ingredients that you probably already have in your pantry. You'll need three and a half cups of all-purpose flour, a teaspoon of baking soda, a teaspoon of salt, one cup of butter, three cups of sugar, five large eggs, one teaspoon of vanilla extract, and one cup of sour cream. You'll also need a twelve-cup Bundt pan or an angel food cake pan.
Instructions
Before you start, preheat your oven to 350 degrees Fahrenheit and prepare your pan by greasing it with butter and lightly coating it with flour. This will help prevent the cake from sticking.
Next, mix together the flour, baking soda, and salt in a medium bowl. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until fully combined.
Add the dry ingredients to the wet ingredients in three batches, mixing well after each addition. Once all the ingredients are combined, fold in the sour cream until everything is evenly mixed.
Pour the cake batter into your prepared Bundt pan and bake for about an hour, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes before turning it out onto a cooling rack.
Once the cake is cooled, you can serve it as-is or sprinkle with a dusting of powdered sugar. Enjoy!
Nutrition
This sour cream pound cake recipe makes a delicious treat, but it's definitely not the healthiest. Each slice contains about 350 calories and 16 grams of fat. It also has 37 grams of carbohydrates and 6 grams of protein.
While the cake itself is not overly high in sugar, it does contain three cups of sugar, so bear this in mind if you're watching your sugar intake.
If you're looking for a healthier alternative, try baking the cake in a lower-fat version. You can use low-fat butter, reduced-fat sour cream, and sugar substitutes to reduce the calorie and fat content. You can also add some fresh fruit to the cake for an extra burst of flavor and some added nutrition.
Tips and Tricks
If you're using a Bundt pan, make sure to grease it well. This will help prevent the cake from sticking. You can also use a non-stick cooking spray to help with this.
For a more flavorful cake, try adding a teaspoon of freshly grated lemon zest or a teaspoon of almond extract.
If you want a richer cake, replace the one cup of sour cream with one cup of heavy cream.
To give the cake a golden-brown finish, brush the top of the cake with melted butter before baking.
If you want to make the cake look extra special, you can top it with a simple glaze made with one cup of powdered sugar and two tablespoons of freshly squeezed lemon juice.
Storage and Reheating
This sour cream pound cake can be stored in an airtight container at room temperature for up to five days. To reheat, simply place the cake slices in the oven at 350 degrees Fahrenheit for about five minutes.
You can also freeze the cake for up to three months. Just wrap the cake tightly in plastic wrap and place it in a freezer-safe bag. When you're ready to eat it, thaw the cake overnight in the refrigerator before reheating.
Conclusion
This sour cream pound cake recipe is sure to be a hit with family and friends. It's moist and flavorful, and it's perfect for any occasion. Plus, it's easy to make and it's a great way to use up any extra sour cream you have in your fridge. Give it a try today – you won't be disappointed!
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