Mom’s Sour Cream Pound Cake

Hello Sunday Baking fans! Today I am sharing my Mom’s famous pound cake. A family favorite and her most requested cake.

  • 3 sticks salted butter, softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

Preheat oven to 325˚F. In a medium bowl, mix together all-purpose flour, baking soda, and salt. In large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add half of the flour mixture, followed by the sour cream, and then the other half of the flour mixture, blending well after each addition. Add vanilla extract and mix well. Pour batter into a greased and floured Bundt pan. Bake for 60 to 90 minutes, until cake springs back when lightly touched and has separated from the sides of the pan. Cool for 20 minutes and then turn cake out on a cake rack

History of Pound Cake;

The pound cake was named after its recipe. Created in England during the 1700s, original recipes called for one pound each of flour, sugar, butter, and eggs. The large quantities and no leveling made it a large, heavy cake that could easily feed big groups of people. Proportions were altered over time to make a smaller, lighter cake, but the name stuck. In the mid 1800s liquids were added and later baking powder in the 1900s.

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