Sour Cream Pound Cake Recipe With Cake Flour
Ingredients
This recipe requires 1 ½ cups of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, 1 ½ cups of butter, 1 ½ cups of granulated white sugar, 6 large eggs, 1 teaspoon of vanilla extract, and 1 cup of sour cream. You may also want to have a 9 inch tube pan or bundt pan with nonstick cooking spray.
Instructions
Before you start baking, preheat your oven to 325°F. Grease your tube or bundt pan with the nonstick cooking spray.
In a medium bowl, mix the cake flour, baking powder, baking soda, and salt. Set the bowl aside.
In a large bowl, beat the butter and sugar together until creamy. Add the eggs one at a time and beat until fully incorporated. Then add the vanilla extract and sour cream. Beat until everything is fully combined.
Slowly add the dry ingredients to the wet ingredients and beat until everything is just combined. Do not overmix.
Pour the batter into the greased pan and bake for 1 hour and 15 minutes. To check if it is done, insert a toothpick in the center of the cake. If it comes out clean, the cake is done.
Let the cake cool in the pan for 10 minutes before transferring it to a wire cooling rack. Let it cool for another 10 minutes before serving.
Nutrition
This sour cream pound cake recipe is high in calories and fat, making it a great dessert to indulge in occasionally. One serving of the cake is estimated to be around 315 calories, with 17g of fat, 4g of protein, and 33g of carbohydrates. It also contains 1g of dietary fiber and 21g of sugar.
The cake is also a source of vitamins A and C, as well as calcium and iron. However, it is not a source of dietary fiber.
The cake is also high in sodium, so it is not recommended for those who are on a sodium-restricted diet.
Overall, this sour cream pound cake recipe is a rich and decadent dessert that can be enjoyed as a special treat or for a special occasion.
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