Classic Sour Cream Pound Cake. A family favorite dessert!

Sour Cream Pound Cake Recipe is simple, classic and always a crowd-pleaser! My husband’s grandma Bessie always made this delicious cake for Sunday lunch. It’s creamy and smooth on the inside with a crispy crust on the outside and top.
This buttery cake is great with fresh fruit, fruit sauce, cool whip, caramel, chocolate or plain. It’s very versatile; this is one reason I like it for potlucks and parties and everyone will be happy! Enjoy and please subscribe to my channel!😊🌺
Ingredients
3 sticks unsalted butter (room temperature)
3 cups granulated sugar
6 large eggs (room temperature)
8 ounces sour cream (room temperature)
1/2 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt (optional)
Instructions
Preheat oven to 325 degrees F.
Coat a 10-inch tube pan or bundt pan with butter or Pam’s baking Spray.
In the bowl using electric mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Mix to combine.
Stir in sour cream.
Combine flour and baking powder in a small bowl and sift, Add sour cream to batter one scoop at a time until combined.
Stir in vanilla. Stop the mixer and scrape the sides. Combine again. Spoon batter into prepared pan
Bake 325°f for 85 to 90 minutes. I always like to start testing at 85 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. (I recommend you Calibrate your oven once a year so that the time showing is the actual temperature inside. The cooking time stated is for my oven and my pan both affect cooking time. Therefore, I recommend you watch your cake closely the first time you bake this recipe. Make notes for when you make it again. As well as using the toothpick test to determine when a cake is done, you may want to get this cake thermometer. It is done when the cake reads 210°F. If the cake is not done in the middle, but is browning on the top, place a sheet of foil to cover the pan and continue baking.
When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack.
Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes before inverting on a tray to cool completely.
Homemade whipping cream
Ingredients
1 pint heavy whipping cream
1/2 cup confectioners sugar
Instructions
Use a mixer and mix heavy whipping cream and confectioners sugar on high until soft peaks form. Cover and place in the refrigerator until ready to serve.
#easyrecipe #dessert #poundcake #deliciousfood

[@mamaknowsbest7864]

Looks so yummy 🤤

[@Marycattientippins]

Thank you 😋