OLD FASHIONED SOUR CREAM POUND CAKE

OLD FASHIONED SOUR CREAM POUND CAKE

A cake with the perfect flavor and texture. Rich, succulent, and with the perfect touch of vanilla.

Ingredients

  • 2 cups butter, softened
  • 3 cups refined sugar
  • 6 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups wheat flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pinch ground nutmeg
  • 1 cup sour cream
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat the oven to 180 °C (350 °F). Grease and flour a 25-centimeter (10-inch) diameter springform pan.
  2. Beat the butter with the sugar in a large bowl, until it becomes fluffy and loses most of its color. Add the eggs, one at a time, beating well after each addition. Add the vanilla along with the last egg.
  3. Separately mix the flour with baking soda, salt, and nutmeg. Stir into the wet ingredients, beating just until incorporated.
  4. Pour the batter into the pan.
  5. Pour the batter into the pan and even the surface. Bake in the preheated oven until it passes the toothpick test, about 1 hour and 20 minutes. Remove the cake from the oven and leave it in the pan for 10 minutes. Then unmold on a wire rack to cool completely. Sprinkle with powdered sugar before serving.

 

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