Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, sour cream pound cake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this recipe, we must first prepare a few components. You can cook sour cream pound cake using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sour Cream Pound Cake:

1. Prepare 1/4 teaspoon baking soda
2. Make ready 1/2 teaspoon salt
3. Prepare 1 cup (2 sticks) butter, softened
4. Get 2-1/2 Cups Sugar
5. Take 6 Large eggs or 5 extra Large eggs
6. Make ready 1 teaspoon Lemon extract
7. Get 1 teaspoon Vanilla extra
8. Get 1 cup (8 oz) Sour Cream
9. Get Equipment (see below)

Adding sour cream to cake batter or cream cheese to coffee cake , even mayo , was seen as out-of-the-box. Sour Cream adds moisture to your batter without thinning it out too much as well, creating that dense texture you are looking for in a pound cake. The acidity in sour cream activates the baking soda in this recipe giving it the unique texture and tender crumb. Add eggs on at a time and beat well.

Steps to make Sour Cream Pound Cake:

1. Equipment: - - 10" bundt or tube pan - Pastry brush for buttering pan - Measuring cups and spoons - 2 small and 1 large mixing bowl - Sieve (or small strainer) - Beaters or stand mixer (or wooden spoon) - Spatula - Cooling rack
2. Prepare the pan and preheat the oven to 325°. Butter the bundt pan, being sure to get into all the nooks and crannies. Sprinkle in a few spoonfuls of flour and tap the pan to distribute. Tap out excess flour.
3. Sift the dry ingredients. Sift the 3 cups of flour, baking soda and salt into a small bowl and set aside.
4. Cream the butter and sugar. In a large mixing bowl, cream the butter and sugar until fluffy, stopping to scrape down the sides of the bowl as needed.
5. Add the eggs and vanilla. Crack the eggs into a small bowl and add the vanilla. With the mixer running on low, add the eggs one at a time, beating well between each addition and scraping the sides of the bowl as needed.
6. Fold in the flour and sour cream. Sift half of the flour over the butter and egg mixture, and stir gently with spatula. Add the sour cream and continue to stir gently. Sift the remaining flour over the batter and stir until all the flour has been incorporated.
7. Pour the batter into prepared pan. Gently pour the batter into the prepared pan and tap the pan softly against the counter to remove air bubbles.
8. Bake the pound cake. Bake for 60 minutes and check the cake. The cake is done with the top is deep golden-brown and a skewer or paring knife inserted in the middle comes out clean. If batter or wet crumbs cling to the blade, continue baking. Check every 5 minutes until the cake is done.
9. Remove from oven and cool. When the tester comes out clean, remove the cake from the oven and place the pan on a rack to cool for 10 minutes. Invert the cake onto the rack and wiggle the pan gently until it lifts off of the cake. Allow the cake to cool for another hour.

Add sifted flour and baking soda alternating with sour cream. In large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add half of the flour mixture, followed by the sour cream, and then the other half of the flour mixture, blending well after each addition. With its soft, fluffy texture and perfectly browned crust, Sour Cream Pound Cake should be in every good Southern cook's repertoire.

So that is going to wrap it up for this exceptional food sour cream pound cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!