Sour Cream Pound Cake
This cake is so moist and lightly flavored with honey.
Ingredients
- 1 1/2 cups all purpose flour, sifted
- 1 1/2 cups cake flour, sifted
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 eggs
- 8 oz sour cream
- 2 tsp vanilla
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan.
- In a large bowl sift together the flours, baking soda, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, to the creamed butter and sugar. Be sure that one egg is fulling incorporated before adding the next one.
- Add a half a cup of the flour mixture. Add some of the sour cream. Keep adding the flour and sour cream in small batches, alternating between each, until they are fully incorporated into the mixture. Add the vanilla and mix to combine.
- Pour the batter into the bundt pan. Bake the cake for 1 hour and 20 minutes or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes before turning it onto a baking rack to cool completely.
Notes
Recipe source: Homemade Interest
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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