Certainly! Here’s another version of an Old-Fashioned Sour Cream Pound Cake recipe:
Ingredients:
- 1 cup (2 sticks) 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
- 1 teaspoon pure vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- Cream Butter and Sugar:
- In a large bowl, cream together the butter and sugar until light and fluffy. This may take about 5-7 minutes.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternate Mixing:
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined.
- Add Vanilla Extract:
- Stir in the vanilla extract.
- Prepare the Pan:
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake:
- Bake in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
- Serve:
- Once cooled, slice and serve. You can serve it plain or with a dusting of powdered sugar, a drizzle of glaze, or a dollop of whipped cream.
This classic Old-Fashioned Sour Cream Pound Cake is known for its moist and dense texture, making it a timeless and delicious dessert. Enjoy!