Grandma's Sour Cream Pound Cake
A rich, buttery cake that fills your home with a warm, sweet aroma, perfect for any occasion and easy to make.
Ingredients
Main ingredients
- 1 cup butter, softened Make sure it's at room temperature.
- 3 cups granulated sugar
- 6 large eggs Also at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract Can be substituted with lemon zest for variation.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream Regular or low-fat sour cream can be used.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and almond extracts.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture, alternating with the sour cream, starting and ending with the flour.
- Pour the batter into the prepared bundt pan and smooth out the top.
Baking
- Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and refrigerate, or freeze slices. Don’t skip the sour cream for moisture and flavor!