With a moist and flavorful texture, Sour Cream Pound Cake gets better each day after baking. Serve with sliced strawberries and whipped cream.
Pound Cake tastes better after a day or two
This simple pound cake is more and more delicious by each passing day. On the third or fourth day it was absolutely delicious served with a bowl of fresh strawberries and whipped cream. If you can manage to have a bit of patience, let it sit for a day or two, at least after initially trying a slice. It just gets better and better.
Recommended Bundt and Pound Cake Recipes
Sour Cream Pound Cake Recipe
- 10-inch tube pan
- 16 ounces butter (4 sticks)
- 3 cups sugar
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 6 large eggs
- 1 teaspoon vanilla
- Preheat oven to 325 degrees F.
- In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan.
- Bake for 1 hour 20 minutes.
Recipe source: Paula Deen.