Baking is so therapeutic. At least that’s how I see it. While bingewatching a trashy show or drowning my sorrows in booze or compulsively orders shoes online sounds enticing, I find making something to share with others is the best way to go.
Sour Cream Pound Cake can be made all year long. It’s perfect with whipped cream and berries or ice cream or cut up for a fab fondue party. Of course you can buy it in a store, but homemade is always so much better.
Even the most amateur of bakers can get this one out.
I use the recipe from Better Homes and Garden. Tried and true. We usually like to eat our pound cake with some strawberries and fresh whipped cream. My recipe for whipped cream is also below. It’s so easy. Just be sure to stick your bowl and beaters in the freezer ahead of time – like an hour ahead – and you are good to go.
Sour Cream Pound Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes1
hourIngredients
- For the Pound Cake
½ cup butter (1 stick)
3 eggs
½ cup dairy sour cream
1 ½ cups all-purpose flour
¼ tsp. baking powder
1/8 tsp. baking soda
1 cup sugar
½ tsp. vanilla
- For the Whipped Cream
1 cup heavy whipping cream, super cold
1 Tbsp. sugar
1/4 tsp. vanilla extract
Directions
- For the Pound Cake
- Allow butter, eggs and sour cream to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour an 8x4x2-inch or 9x5x3-inch loaf pan. Set aside.
- In a medium bowl, stir together flour, baking powder and baking soda. Set aside.
- In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs 1 at a time, beating 1 minute after each addition and scraping bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined.
- Pour batter into the prepared pan.
- Bake in a 325-degree oven for 60 to 75 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool on a wire rack for 10 minutes. Remove from pan; cool.
- Serve with sliced fruit or berries. And whipped cream! Recipe below:
- For the Whipped Cream
- Place a glass bowl and the beaters from a hand mixer in the freezer. Do this at least 2 hours before you make whipped cream.
- Remove bowl from freezer. Place cream and sugar in bowl. Beat on high with your hand mixer for about 2-3 minutes until soft peaks form. Serve.
It’s not hard, see?!
Be sure to not overbeat your whipped cream, because then it turns into butta. Just, taste it after a minute or so. If it looks like whipped cream and smells like whipped cream and tastes like whipped cream, then it’s whipped cream.
Keeping your bowl and beaters and cream super cold is key to the success of whipped cream!
