Old Fashioned Sour Cream Pound Cake
Happy (almost) 4th of July!!! This weekend calls for lots of good food, time with friends and family, and of course, fireworks! We’re getting a jump start on the festivities with a few slices of this old fashioned sour cream pound cake. It’s a family recipe from my husband’s side, and it’s one that I absolutely LOVE!
My mother-in-law makes this pound cake all of time… and for good reason! It’s got a beautiful golden sugary crust and is fluffy yet dense inside. Plus the vanilla and almond flavor combo is to die for!
We usually eat it plain, but this time I decided to do something a little extra- serve it up with a scoop of vanilla bean ice cream and fresh berries. It’s got that whole red, white and blue thing going on which is perfectly patriotic 🙂
Of course if you want to do something different you can swap out the almond extract for lemon and a bit of zest, then dust the final product with powdered sugar and top it all with strawberries. Mmm. No matter what type of extract you use, it’s going to be moist, flavorful and delicious!
If you don’t own a large bundt pan, you can split the batter between loaf pans or use a smaller decorative bunt along with a loaf pan. Just adjust the baking time accordingly.
Don’t wait to bake this lovely pound cake! I promise it’ll be love at first bite! Enjoy & happy baking.
- 1 c. (2 sticks) unsalted butter, room temperature
- 3 c. granulated sugar
- 6 eggs, divided
- 2 tsp. vanilla or vanilla bean paste
- ½ tsp. almond extract
- 3 c. all-purpose flour
- ¾ tsp. salt
- ¼ tsp. baking soda
- 1 c. sour cream (full-fat)
- Preheat oven to 300 degrees. Spray and sugar (I use about 1 tbsp of granulated sugar, however this is optional) a large bundt pan set aside.
- In the bowl of a stand mixer cream the butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla and almond extract, then add the egg yolks one at a time, mixing after each addition.
- In a medium mixing bowl whisk together the flour, salt and baking soda, then with mixing speed on low alternate adding the dry ingredients and sour cream.
- In a medium mixing bowl whip the egg whites until stiff peaks form. Gently fold in the egg whites using a large spatula. Pour into the prepared pan and place in the oven to bake for 1 hour or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool for 15 minutes before inverting onto a cake stand or plate. If you skipped the granulated sugar in the pan, you can dust the top of the cooled cake with powdered sugar.
Recipe source: slightly adapted from a Life Made Simple family recipe