There’s something incredibly comforting about a classic Sour Cream Pound Cake – it’s a dessert that has stood the test of time, and for good reason. Originating from Europe in the 1700s, the pound cake has been a beloved treat for centuries. Its name comes from the simple proportions used in the original recipes: a pound each of flour, butter, eggs, and sugar. Over time, the pound cake has evolved, and various versions have been created, including this delicious Sour Cream Pound Cake. The addition of sour cream gives the cake a richer, moister texture and a subtle tanginess that perfectly complements the sweetness. What I love about this cake is its simplicity. It’s easy to make, and the results are always impressive. It’s perfect for any occasion, whether it’s a fancy dinner party or a quiet afternoon tea. Plus, it’s versatile – you can enjoy it plain, dust it with powdered sugar, or drizzle it with a glaze. No matter how you serve it, a slice of this Sour Cream Pound Cake is always a welcome treat!
Ingredients
- 2 sticks butter (real)
- 3 c. sugar
- 3 c. flour
- 6 eggs
- 1 tsp. vanilla
- 1/4 tsp. baking soda
- 1/2 pt. sour cream
Baking Instructions
- Preheat oven to 325°.
- Cream butter and sugar together.
- Beat well.
- Continue beating, add eggs one at a time.
- Add flour and baking soda.
- Beat well.
- Add sour cream and vanilla.
- Pour into greased and floured tube pan.
- Bake one hour or maybe a little longer.
Calorie: 400
Total cooking time: 1 hour
Difficulty level: Easy
The Great Butter Battle: Preparing Sour Cream Pound Cake
Ah, butter, the sweet, golden, melt-in-your-mouth delight. It’s the unsung hero of the culinary world, isn’t it? I mean, what’s not to love? Unless you’re on a diet, then butter is your arch-nemesis. But today, we’re not counting calories; we’re making a Sour Cream Pound Cake.
The Unholy Trinity: Butter, Sugar, and Flour
The recipe calls for 2 sticks of real butter, 3 cups of sugar, and 3 cups of flour. Yes, you read that right. No artificial stuff here, folks. The butter has to be real, the kind that would make a health-nut shudder in horror. This isn’t a job for the faint-hearted. Remember to cream the butter and sugar together. It’s like a sweet, sugary wrestling match. Who will win? Stay tuned!
Eggs – The Glue of Life
Next on the list are six eggs. Yes, six! Because why use one when you can use six, right? After all, we’re going all out here. Continue beating and add eggs one at a time. It’s a bit like playing a culinary version of Russian roulette. Will the next egg be the one that sends your mixture over the edge into a soupy mess? Exciting times!
The Secret Agents: Vanilla and Baking Soda
Now, we introduce a teaspoon of vanilla and a quarter teaspoon of baking soda. The vanilla is like the charming secret agent that makes everything better. The baking soda, on the other hand, is like the nerdy sidekick. It might not seem exciting, but it’s indispensable. It’s what gives our cake its lift and fluffiness. Without it, we’d just have a sweet brick.
The Surprise Twist: Sour Cream
Just when you thought this recipe couldn’t get any weirder, we add half a pint of sour cream. Yes, you heard me, sour cream. In cake. It’s like the plot twist in a movie. You didn’t see it coming, but it makes everything so much better!
Bake and Wait
Pour the mixture into a greased and floured tube pan and bake at 325° for an hour, or maybe a little longer if you’re feeling rebellious. It’s like a suspense movie. Will it rise? Will it burn? Will the center cook? The suspense is killing me!
The Moment of Truth
After an hour, or a smidge more, pull out your cake and marvel at its golden perfection. You’ve nailed it. You’ve faced the butter, sugar, eggs, flour, vanilla, baking soda, and sour cream, and lived to tell the tale. Now, cut a slice, take a bite, and pat yourself on the back. You’ve earned it.
In the end, it wasn’t just about making a Sour Cream Pound Cake. It was about facing the butter, the sugar, the eggs, and all the other ingredients, and coming out victorious. It was about laughter, suspense, thrill, and ultimately, triumph. So, here’s to many more such delicious victories. Happy baking!
