Making A Classic Sour Cream Pound Cake

A really great recipe to make for this sour cream pound cake that is prefect for any time like breakfast through to afternoon tea or even as a dessert with ice cream and sauce .. happy baking

On the website there are also so useful tips like Do I have to use cake flour?..Do I have to use a bundt pan?..Do I have to sift the flour? and What other kinds of pound cake can I make?

Here below is an excerpt from the thekitchn website about the cake also a list of the ingredients you will need

Having a good recipe for pound cake in your repertoire is a wonderful thing. It’s most famous topped with whipped cream and fresh berries as a variation of strawberry shortcake, but it can also hold center stage served plain with just a dusting of powdered sugar. Toast a slice for breakfast, offer it with tea to unexpected guests, or scoop a ball of ice cream on top and a drizzle it with chocolate sauce. Pound cake will always be there for you.

Pound cake has many virtues. It’s fairly straightforward to make, and if stored in an air-tight container, it keeps very well for several days. In fact, some say it is even better after the second day. It also freezes beautifully: wrap it in a double layer of plastic wrap or wax paper followed by tin foil.

What You Need

Ingredients

3 cups unbleached pastry flour, plus extra for flouring the pan

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 1/2 cups sugar

6 large eggs (or 5 extra-large eggs)

2 teaspoons of vanilla extract

1 cup (8 ounces) sour cream

Confectioner’s sugar, for garnish

Equipment
10″ bundt or tube pan
Pastry brush for buttering pan
Measuring cups and spoons
2 small and 1 large mixing bowl
Sieve (or small strainer)
Beaters or stand mixer (or wooden spoon)
Spatula
Cooling rack

To see the full recipe on how to make this cake from the thekitchn website please use the next page link below

Photo source 

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