When I think about classic desserts that never fail to please, Sour Cream Pound Cake always comes to mind. This traditional recipe has been a favorite in American households for generations, loved for its rich, buttery taste and moist texture. The secret ingredient, sour cream, adds a unique tanginess that makes this cake irresistible. I’ve always had a fondness for pound cakes. They remind me of my childhood, when my grandmother would make them for Sunday dinners. This Sour Cream Pound Cake recipe is a tribute to those precious memories. It’s straightforward and easy to follow, making it perfect for bakers of all skill levels. One bite of this cake and you’ll understand why it’s such a classic. The crumb is dense yet soft, the sweetness is perfectly balanced, and the flavors of vanilla, lemon, and orange extracts make each bite a delight. It’s a fabulous dessert that you can enjoy any time of the year. So, why do I love this recipe? It’s simple. It’s delicious. And it takes me back to my childhood. I hope it will create beautiful memories for you too!
Ingredients
- 6 eggs
- 2 3/4 c. sugar
- 1 c. butter
- 3 c. sifted plain flour
- 1/2 tsp. salt
- 1/4 tsp. soda
- 1 c. sour cream
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon extract
- 1/2 tsp. orange extract
Baking Instructions
- In mixing bowl cream together sugar and butter until light and fluffy.
- Add eggs, one at a time, beating well after each egg. Sift together flour, salt and soda.
- Add to creamed mixture alternately with sour cream, beating after each addition.
- Add extract and beat well.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350° for 1 1/2 hours.
Calorie: 0
Total cooking time:
Difficulty level:
The Epic Tale of the Sour Cream Pound Cake
Hello, my fellow food fanatics! Let me tell you about the time I attempted to bake a Sour Cream Pound Cake. It was a day filled with eggs flying, sugar spilling, and the smell of butter and flour filling the air. It felt like being in an episode of a cooking show, minus the cameras, the fancy apron, and Gordon Ramsey yelling at me.
The Butter and Sugar Tango
In the heart of my kitchen, I found myself creaming together sugar and butter in a mixing bowl. As they danced around, they created a light and fluffy mixture that was as smooth as Sinatra’s voice. If there was any doubt about the power of sugar and butter, this was a testament to their perfect marriage.
Eggstra Careful
Next, came the eggs. Adding them one at a time and beating well after each egg felt like a test of patience. Each egg I cracked was like a little fortune cookie, promising the future success of my cake. The sight of the yolks disappearing into the batter was oddly satisfying, like watching the finale of a firework show.
A Floury Situation
Then came the sifting of the flour, salt, and soda. Now, I’m not saying I turned my kitchen into a winter wonderland, but let’s just say I wouldn’t have been surprised if Frosty the Snowman popped in for a visit. Sifting might seem like a mundane task, but there’s something almost therapeutic about watching those fine particles fall like snow.
The Sour Cream Twist
The addition of sour cream was a plot twist in my baking saga. I alternated between the flour and sour cream, beating after each addition. It was like mixing up the rhythm in a well-choreographed dance, ensuring the batter was enriched with all the ingredients.
The Extract Extravaganza
Vanilla, lemon, and orange extract joined the party next. The moment they hit the batter, my kitchen was filled with an aroma that was a heady mix of a citrus grove and a vanilla farm. It was like having a mini, aromatic vacation right in the middle of the baking process.
Into the Oven, My Precious
The final step was pouring the batter into a greased and floured 10-inch tube pan and baking it at 350° for 1 1/2 hours. Now, I’m not one to play favorites, but this part was like watching a baby bird leave the nest. I was nervous, excited and a little bit proud.
The Grand Reveal
The moment of truth arrived amidst the anticipation and the smell of fresh cake wafting in the air. As I pulled out the golden-brown pound cake, I couldn’t help but beam with joy. Despite the floury mess, the eggshell incidents, and the citrus extract overdose, the cake was a beautiful sight to behold.
So friends, that’s the tale of my Sour Cream Pound Cake escapade. A little messy, a lot fun, and absolutely delicious. The moral of the story? Embrace the chaos, enjoy the process, and always remember: when life gives you eggs, sugar, butter, flour, salt, soda, sour cream, and a mix of extracts… make a pound cake!
