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Grandma’s Sour Cream Pound Cake Recipe

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This recipe for Grandma’s Sour Cream Pound Cake is from Family Kinship Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Directions:
Directions:
Preheat the Oven:

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
Cream the Butter and Sugar:

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix the Dry Ingredients:

In another bowl, whisk together the flour, baking soda, and salt.
Combine and Bake:

Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Stir in the vanilla extract. Pour the batter into the prepared pan and bake for 1 hour and 20 minutes, until a toothpick inserted into the center comes out clean.
Kitchen Hack:

Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter and better rise.
Culinary Science:

Moisture Retention: The sour cream adds moisture and fat to the cake, which helps create a tender and moist crumb.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
60 min.

 

 

 

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