Vanilla Sour Cream Pound Cake
An easy pound cake made with sour cream, vanilla and your choice of flavorings. I sometimes add a little McCormick Cake Batter Flavor.
Servings 12 slices
Cost 5
Ingredients
- ⅔ cup unsalted butter (150 grams)
- 2 cups sugar (390 grams)
- ⅔ cup sour cream
- 4 large leggs
- 2 teaspoons vanilla extract or McCormick cake batter flavor (or combine the two)
- 2 cups all-purpose flour, sifted (250 grams)
- ¼ teaspoon baking soda
- ½ teaspoon of salt plus a pinch omit if using salted butter
Instructions
- Before you get started, bring the butter to room temperature by cutting into chunks and letting it it or microwaving it on a low power. You are going to be beating it, so it doesn't have to be meltingly soft, but it shouldn't be ice cold either. Also bring the eggs and sour cream to room temperature.
- Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan then line with a strip of parchment. Grease the parchment and dust with flour.
- In a large mixing bowl, beat butter, sugar and sour cream until light and fluffy, scraping bowl often.
- Add the eggs one at a time, beating for 30 seconds after each egg is added. When beating the eggs, use medium speed.
- Beat in the vanilla.
- Beat in the baking soda and salt until well mixed, then add flour by hand and stir until well blended.
- Bake at 325 for an hour or until toothpick inserted comes out clean. Let cool in pan for 10 minutes, then loosen carefully from sides and remove from pan. Let cool completely on a wire rack.
Notes
For best results weigh the flour. If you don't have a scale, stir and aerate well and measure with a light hand.