Sour Cream Pound Cake

January 07, 2014

Sour Cream Pound Cake

There are not very many desserts that are as simple and as delicious as a Sour Cream Pound Cake. This cake has great flavor and great texture. This cake reminds me of my grandmother and immediately brings back fond memories. This cake is great by itself and you can also transform it so many ways: fresh fruit, whipped cream, etc. This recipe is adapted from Paula Deen's Sour Cream Pound Cake. I hope that you enjoy it as much as I did and hope that it creates some great memories for you as well!

My glazed Sour Cream Pound Cake on my late grandmother's antique cake plate

Sour Cream Pound Cake

Prep Time: 10-15 minutes Cook Time: 1 hour, 15 minutes

Difficulty: Easy Yields: 8 to 10 servings

Ingredients:

1/2 pound (2 sticks) unsalted butter, room temperature
3 cups granulated sugar
2 teaspoon lemon zest
1 cup sour cream (I used Breakstone)
1/2 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon kosher salt
6 large eggs, room temperature
1 teaspoon almond extract
2 teaspoons pure vanilla extract
1 cup confectioner's (powdered) sugar
2 to 3 tablespoons milk

Preparation Instructions:

Preheat oven to 325 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and lemon zest together. Add the sour cream and combine until well mixed. Sift the baking soda, flour and salt together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and almond extract and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 10 minutes.

For the glaze: Whisk the powdered sugar and milk in a small bowl until all smooth and in a drizzle consistency. Drizzle the glaze over the top of the cooled cake making sure that the entire top is covered and some of the glaze drips down the side of the cake. Enjoy!