Sour Cream Pound Cake

Tender and perfectly sweet, this is the perfect old-fashioned pound cake. There's a slight citrus undertone from the added flavorings. The top forms a slightly sugary crust, while the cake itself is soft and billowy. A delicious light dessert or it can be served at brunch with fresh fruit.

Certainly! Here's a recipe for Sour Cream Pound Cake:

Ingredients:

• One cup of unsalted butter (two sticks), room temperature
• Three cups of powdered sugar
• Six large, room-temperature eggs
• Three cups of all-purpose flour
• One-fourth teaspoon of baking soda
• 1/4 tsp salt
• One cup of sour cream
• One tsp vanilla essence

Instructions:

1. Set the oven temperature to 325°F (165°C) for preparation. Butter or flour a 10-inch bundt or tube pan.

2. Cream Butter and Sugar: Using an electric mixer, cream the butter and sugar in a large mixing bowl until light and fluffy, about 5 minutes.

3. Add Eggs: Beat thoroughly after each addition of egg, then add the eggs one at a time.

4. Mix Dry Ingredients: Sieve flour, baking soda, and salt in a different bowl.

5. Alternate Mixing: Stir in the sour cream first, then gradually add the dry ingredients to the creamed mixture. With the dry ingredients, begin and finish. Blend until barely combined.

6. Add Vanilla: Using a whisk, mix in the vanilla extract until it's well combined with the batter.

7. Pour into Pan: Transfer the batter into the tube or bundt pan that has been ready.

8. Bake: For one hour and thirty minutes, or until a toothpick inserted into the center comes out clean, place the pan in the preheated oven.

9. Cool: After letting the cake cool in the pan for ten to fifteen minutes, take it out and let it cool fully on a wire rack.

10. Serve: Cut and present your sour cream pound cake after it has cooled. It tastes great either way, either by itself or with some fresh berries and whipped cream.

Enjoy your homemade Sour Cream Pound Cake!