This easy recipe freezes well for the perfect dessert to serve unexpected guests or to enjoy a slice with coffee.
Perfectly Moist Pound Cake!
No need for a mix when a from scratch pound cake is so easy to make! This recipe uses ingredients you likely have on hand. Make multiple loaves and freeze them for delicious desserts anytime. Sour cream pound cake has a tangy flavor that pairs with fruits and fresh berries. Add a little powdered sugar or whipped cream for serving.
Ingredients for Pound Cake
Check the ‘use by’ dates on the baking powder and baking soda to ensure they are fresh.
Real unsalted butter is best here. If you have salted, skip the salt in the recipe. Use large eggs and full fat sour cream. Baking powder and baking soda are the leavening agents. Leveners help the pound cake to rise. Vanilla extract adds flavor, you can also add ¼ teaspoon of almond extract if you’d like.
How to Make Sour Cream Pound Cake
Storing Pound Cake
Keep leftovers in a covered container at room temperature or in the refrigerator for up to 4 days. Beat the butter for the full 10 minutes. This incorporates lots of air giving ensuring the best texture and rise. Once the other ingredients are added, mix just until combined. Freeze whole loaves by wrapping them in plastic wrap and then aluminum foil for up to 5 months. Did you make this Sour Cream Pound Cake? Leave us a comment and a rating below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
