Here’s a rich and buttery recipe for a classic All-Buttered Sour Cream Pound Cake 🍰✨
🍰 All-Buttered Sour Cream Pound Cake
🧾 Ingredients
- 2 cups (450g) unsalted butter, softened
- 3 cups (600g) granulated sugar
- 6 large eggs
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (240g) sour cream
- 2 tsp vanilla extract
👩🍳 Instructions
1. Preheat oven
- 175°C (350°F). Grease and flour a 10-inch bundt pan or loaf pan.
2. Cream butter and sugar
- Beat butter and sugar together until light and fluffy.
3. Add eggs
- Add eggs one at a time, beating well after each addition.
4. Mix dry ingredients
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add to the butter mixture, alternating with sour cream.
- Stir in vanilla extract.
5. Bake
- Pour batter into prepared pan.
- Bake 60–70 minutes (loaf) or 70–80 minutes (bundt) until a toothpick comes out clean.
6. Cool & serve
- Let cool in the pan 10–15 minutes, then remove and cool completely on a wire rack.
🌟 Tips
- For a slightly tangy glaze, mix powdered sugar with a few tablespoons of milk or lemon juice and drizzle on top.
- Avoid overmixing once the flour is added to keep the cake tender.
- Perfect served with fresh berries or a cup of tea.
If you want, I can also make a quick 5-step “ultra-rich” version that’s extra buttery and melts in your mouth 😋.
Do you want me to do that?
