Sour-Cream Pound Cake
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Servings:
12 to 16 servings
Ingredients
-
1 1/4 cups butter, softened
-
3 cups sugar
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6 large eggs
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1 vanilla bean, split and scraped
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 8-ounce container sour cream
Directions
1.
Preheat oven to 325 degrees. Spray a 12-cup fluted cake pan with nonstick cooking spray with flour.
2.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add scraped vanilla bean seeds and vanilla extract.
3.
In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture, beating to combine. Stir in sour cream. Spoon batter into prepared pan.
4.
Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Cover top of cake with aluminum foil to prevent excess browning, if necessary.
5.
Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
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Recommended Recipe:
Cream Cheese Pound Cake
Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought of it is enough to raise your cholesterol. Our version calls for half whole-wheat flour, less sugar, a modest amount of butter and loses quite a few egg yolks. To keep it rich we moisten the cake with reduced-fat cream cheese and buttermilk. It is every bit as delicious as the original, with only a third of the calories and fat.
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