Sour Cream Pound Cake Recipe -Step By Step Guide:- With its decadent, moist texture and buttery flavour, the Sour Cream Pound Cake is a time-honored treat that never fails to leave an impression on customers. This time-honored recipe has been handed down from generation to generation, and it is well regarded for its ease of preparation and delectable taste. In this tutorial, I will show you how to make your very own delectable Sour Cream Pound Cake, which is suitable for every event you can think of.
Sour Cream Pound Cake Recipe -Step By Step Guide
It is a time-honored delight that never fails to leave an impression on consumers, and the Sour Cream Pound Cake is a treat that is known for its delicious, moist texture and buttery flavour. This time-honored recipe has been passed down from one generation to the next, and it is well valued with regard to the ease with which it may be prepared as well as the delicious flavour it possesses. I am going to demonstrate to you in this lesson how to make your very own mouthwatering Sour Cream Pound Cake, which is appropriate for every occasion you can think of.
Ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 cup sour cream
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven at 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour a tube or bundt pan measuring 10 inches in diameter, making sure that all surfaces are adequately coated to prevent sticking. The butter that has been softened and the granulated sugar should be creamed together in a large mixing bowl until the mixture is frothy and light.
If you use a stand mixer or a handheld mixer set to medium speed, this could take anywhere from five to seven minutes.
One egg at a time, beating thoroughly after each addition, add the eggs to the mixture. Prior to adding the next egg, check that the previous one has been completely absorbed.
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Combine the all-purpose flour, baking soda, and salt in a separate bowl and sift those ingredients together. Add the dry ingredients to the creamed mixture in a slow and steady manner, alternating with the addition of the sour cream. After each addition, begin and end with the flour mixture, and continue mixing until the ingredients are just blended. Take care not to overmix the ingredients, as doing so can lead to a cake that is dense.
It is important to ensure that the vanilla extract is dispersed evenly throughout the batter before stirring it in. The richness of the cake is complemented by the vanilla, which lends a subtle depth of flavour to the cake. After pouring the batter onto the pan that has been prepared, use a spatula to produce an even surface on the outer surface of the batter. Remove any air bubbles that may be present by tapping the pan gently on the counter.
When the oven has been warmed, bake the cake for sixty to seventy minutes, or until a toothpick that has been pushed into the centre of the cake comes out clean. Beginning at the sixty-minute mark, you should begin keeping a close eye on the cake because the precise baking time may differ based on the oven that you use.
The cake should be removed from the oven once it has been baked and allowed to cool for fifteen to twenty minutes in the pan. During this period of resting, the cake will settle, which will make it easier to remove from the pan. After the cake has come to room temperature, carefully invert it onto a wire rack to cool entirely.
If you want to slice it and serve it, you should wait at least an hour for it to cool down. It is possible to enjoy the cake in its plain form or to add a decorative touch by dusting it with powdered sugar. You can keep any leftovers in an airtight jar at room temperature for up to three days, or you can freeze slices individually for longer preservation.
Tips:
Ingredients at Room Temperature Before beginning, make sure that your butter, eggs, and sour cream are all at room temperature. This ensures that they combine in a smooth and even manner, which ultimately results in a cake with a more satisfying texture. Correct Mixing: Using a mixer, cream the butter and sugar together until they become frothy and light. In this step, the mixture is aerated, which enables the cake to rise in the correct manner while it is being baked.
Take turns being dry and wet. In the process of adding the flour mixture and sour cream to the batter, it is important to do it gradually and in batches that alternate with one another. This method avoids the mixture from becoming overly mixed and guarantees that all of the components are distributed evenly.
Watch your cake carefully as it bakes and make sure it doesn’t burn. Due to the fact that oven temperatures might fluctuate, it is vital to begin checking for doneness shortly after the sixty-minute mark.
Nutrition :
- Calories: Approximately 400 kcal
- Total Fat: Around 20g
- Saturated Fat: Approximately 12g
- Cholesterol: Roughly 140mg
- Sodium: About 250mg
- Total Carbohydrates: Around 50g
- Dietary Fiber: Approximately 1g
- Sugars: Roughly 34g
- Protein: Approximately 6g
