Dessertscrazyforcrust5.0
Easy Pound Cake Recipe
Moist and tender sour cream pound cake- it's a classic pound cake recipe, perfect with a dusting of powdered sugar.
👥 12 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 25 min🔥 Cook: 1h 10m👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray well with the nonstick cooking spray that has flour in it).
2
Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture for a few minutes, or until it’s light and fluffy and light in color.
3
Mix in the eggs, one at a time, beating just until the egg is mixed in before adding the next one.
large eggs (room temperature)6(372g) all purpose flour3 cups(16g) cornstarch2 tablespoons
4
Add baking powder, vanilla extract, and salt and stir, then add the sour cream, cornstarch and flour. Mix just until combined.
vanilla extract1 teaspoon(372g) all purpose flour3 cups(16g) cornstarch2 tablespoonssalt1 teaspoon
5
Pour mixture into prepared pan. Bake for about ⏱️ 55-65 minutes or until a toothpick comes out clean from close to the middle of the cake.
6
Let cool ⏱️ 15 minutes then turn out onto serving plate and cool completely. (The cake will come out easier when it’s warm.)
7
Dust cooled cake with powdered sugar for serving. Store in an airtight container for up to 4 days.
Nutrition Facts
calories
560 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
1 g
sugar Content
46 g
sodium Content
241 mg
protein Content
7 g
cholesterol Content
150 mg
carbohydrate Content
72 g
saturated Fat Content
17 g
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