By Yash Lakhan
April 17, 2024
This easy-to-make vanilla sour cream pound cake will become your new favourite tea accompaniment due to its melt-in-your-mouth texture and irresistible flavour. It uses staple pantry ingredients and comes together quickly. Here's a recipe you can try:
1 cup softened, unsalted butter 2 cups granulated sugar 4 large eggs 1 cup of sour cream 1 tablespoon of vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
Turn the oven on to 165°C. Coat a 10-inch tube pan or bundt pan with butter and flour. Beat the softened butter and granulated sugar until the mixture is light and fluffy.
One egg at a time, adding and beating well after each addition. Stir in the vanilla essence and sour cream until thoroughly blended.
Mix the all-purpose flour, baking soda, baking powder, and salt in a separate bowl.
Mixing until just incorporated, gradually add the dry ingredients to the wet ones. Be cautious not to blend too much. Evenly distribute the batter in the bundt pan.
Bake for 60–70 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
After taking the cake out of the oven, allow it to cool for approximately fifteen minutes. Before slicing and serving, carefully turn the cake onto a wire rack to cool entirely.