Ingredients with Measurements:
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix until just combined.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Oven temperature: 325°F (165°C)
Serving size:
- 12 servings
Nutritional information:
- Calories: 500
- Fat: 25g
- Carbohydrates: 65g
- Protein: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Greek yogurt can be substituted for sour cream.
Variations:
- Lemon Sour Cream Pound Cake: Add the zest of 2 lemons to the batter and substitute lemon juice for the vanilla extract.
- Chocolate Chip Sour Cream Pound Cake: Fold 1 cup of chocolate chips into the batter before pouring it into the pan.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to test for doneness, as the cake may still look moist on the surface even when it is fully baked.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve with fresh berries and whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time by 5-10 minutes.
- If the cake is too moist, try increasing the baking time by 5-10 minutes.
- If the cake is sticking to the pan, try greasing and flouring the pan more thoroughly next time.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before and after handling food.
Food history:
- Pound cake originated in Europe in the 18th century and was traditionally made with a pound each of butter, sugar, flour, and eggs.
Flavor profiles:
- Rich
- Buttery
- Tangy
Serving suggestions:
- Serve the cake as a dessert or as a sweet breakfast treat.
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