My go-to recipe for Sour Cream Pound Cake has always been a sensation. Whether drizzled with fresh strawberries, layered with butter cream or “eau natural” you won’t go wrong preparing this delicacy.
Last week my husband embarked on another decade and we celebrated with this, one of his favorites. To enhance the flavor and texture of the recipe, I used a higher grade butter and flour. Money isn’t an issue when you roll into another year is it?
These two changes rendered what my husband said was the best cake yet; moist with a tight crumb. King Arthur definitely lived up to his name in this cake, well worth the extra dollar 🙂 .
Here’s the recipe again:
Sour Cream Pound Cake
- 1 cup butter, room temp (I used Grade A Irish Butter)
- 3 cups granulated sugar
- 6 eggs
- 3 cups all purpose flour (I used KA Unbleached Cake Flour)
- ¼ tsp baking soda
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tsp almond or lemon extract
- 8 oz. sour cream
Preheat oven to 325 degrees. Coat desired pans with baking spray. (1 Bundt pan, 3 (8″) round pans, 2 (9″) round pans, or loaf pans)
In a separate bowl, combine flour, soda and salt, set aside. Cream butter and sugar; add eggs one at a time. Add vanilla and lemon extract. Add flour mixture and sour cream alternately ending with flour. Spoon batter into pans. Bake loaf and round pans 45 – 60 minutes, and bundt pan 60 to 75 minutes, or until toothpick comes out clean. For loafs you may add 3 -5 cups of chopped pecans.
For Frosted Layer Cakes – Note: I doubled for this cake
- ½ cup softened butter (Irish, grade A)
- ½ cup butter flavor shortening
- 16 oz. powdered sugar
- 1 tsp vanilla
- 2 -3 Tbls milk
Cream butter, Crisco until smooth, slowly add powdered sugar, add vanilla and milk to desired consistency.
*I frosted the inner layers with strawberry buttercream frosting and a layer of fresh strawberry preserves.