Sour Cream Pound Cake is a good cake for when you have visitors, very moist and topped with cream and berries it is the perfect afternoon tea.
Sour Cream Pound Cake
Sour Cream Pound Cake is rich, moist, and buttery, with a tender crumb and subtle tang from sour cream—perfect as a classic dessert or with coffee.
Course: RecipesCuisine: AmericanDifficulty: Medium
Servings
4
servingsPrep time
20
minutesCooking time
1
hourCalories
120
kcalTotal time
1
hour20
minutes
Cook Mode
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Ingredients
3 cups Plain Flour
3 cups Sugar-granulated
240 gram Butter
6 Eggs
1 cup Sour cream
1/2 tsp Salt
1 tbsp Vanillia Essence
1 tsp Baking powder
Directions
- Preheat oven to 175 degrees.
- Grease a 23 x 6 cm Bundt pan.
- Cream butter and sugar until fluffy, be carefully not to over beat the butter
- Add the vanilla
- Add eggs one at a time beating each one before adding the next.
- Pour in the Sour Cream and stir.
- Combine flour, salt, and baking powder in a small bowl then add to batter a little at a time.
- Spoon batter into prepared pan.
- Bake 175 degrees for 90 minutes.
- Insert a long wooden pick into the centre of the cake.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…