Take a gander of that picture, will you? As soon as I picked this picture as representation of how good this sour cream pound cake is, I immediately went to the kitchen to grab another slice. This recipe used to be my grandmother’s, or so I think.
I’ve been recreating pound cake recipes for a few years, going off of the memories of watching my grandmother make pound cake. I also had to wake up my taste buds and get them to help out. After trying and trying, I finally found it. I did remember her secret ingredient was sour cream, and boy am I glad I did. Check out the recipe and I hope you all like it!
Grandma’s Sour Cream Pound Cake
1 stick of butter (room temperature)*
3 large eggs (room temperature)
1 1/2 cups of sugar
1 1/2 cups All Purpose flour
1/2 cup sour cream
1/4 tsp baking soda
1/4 tsp vanilla extract
1/4 tsp lemon extract(or any other extract you have)
dash of salt
Preheat oven to 325 degrees.
Grease your bundt pan and flour(if you don’t use that fancy baking spray, you may need to flour the pan after greasing it.)
Cream the butter and sugar together and then add sour cream.
With a fork, mix the flour, baking soda, and salt together in a separate bowl.
Add the flour to the creamed mixture, alternating with the eggs. You should start with adding flour and end with adding flour.
Beat after each addition and periodically stop to scrape down the bowl.
Once done, add the extracts and stir to combine.
Pour into prepared pan and bake for 40 minutes.
Cool the cake in the pan for 10 minutes and then unmold and cool completely.
*If you don’t want to use all butter, you can use half butter and half shortening. I wouldn’t recommend margarine for this recipe.