Grandma's Sour Cream Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups butter, softened
3 cups white sugar
6 eggs, room temperature
2 tsp. vanilla extract
3 cups all-purpose flour
1/2 tsp. almond extract
1/4 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 T. powdered sugar for dusting
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Directions: |
Directions:Preheat oven to 325 degrees.
Grease and flour a 10" Bundt pan or 9" tube pan.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in extracts with the last egg.
Combine the dry ingredients in a bowl and whisk together. Pour the flour mixture into the bowl alternately with the sour cream, mixing until just incorporated. Transfer the batter into the prepared pan and spread until smooth.
Bake in preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with powdered sugar before serving. |
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Personal
Notes: |
Personal
Notes: Great pound cake to serve with fresh peaches or berries.
Optional glaze:
Combine 2 cups powdered sugar
1/4 c. cream cheese
2 tsp. milk
1 tsp. melted butter
1/2 tsp. vanilla extract
Combine in small bowl until thoroughly mixed. Pour over slightly cooled cake.
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