Sour Cream Pound Cake

Sour Cream Pound Cake from Kaye's Cupboard (4)We enjoyed this pound cake for dessert tonight, and I think it needs to be renamed “Happy Cake.” Who would have thought such a simple-looking cake could be so satisfying?

Sour Cream Pound Cake from Kaye's CupboardNot only was it a cinch to put together, it is so perfectly moist, with a lightly sweet vanilla flavor that is just right! I did make this with this fantastic egg substitute, so my cake has flecks of yellow from the flax seed. I also chose to use cake flour, instead of all-purpose, because I wanted it to be a little lighter than classic pound cake. It is still dense, but doesn’t feel as heavy as other pound cakes.

Sour Cream Pound Cake from Kaye's Cupboard (5)The original recipe had a homemade whipped cream to eat with it, but this cake stands up so well on it’s own- even the dollop on this particular piece was completely unnecessary. Make. Eat. Enjoy!

  • 1  1/2 cups cake flour or all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs, room temperature or egg substitute
  • 2 tsp vanilla
  • 1/2 cup sour cream

1. Preheat oven to 350. Grease and flour a loaf pan.

2. In a small bowl, combine flour, baking soda, and salt; set aside. In a medium bowl, beat butter and sugar until fluffy. Add eggs, then vanilla and sour cream. Slowly add flour mixture and beat until just combined.

3. Pour batter in loaf pan, and bake 50-60 minutes, or until tester in the center comes out clean. Cool for 10 minutes, then remove from the pan.

{Kudos to the Our Best Bites cookbook! Also, check out!}




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