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Sour cream pound cake is buttery, rich, and easy to make. No matter what occasion you serve it for or what you top it with, this sour cream pound cake recipe makes an impressive dessert that everyone loves.
I think I have mentioned more than a few times on this site that I am not a baker. That is not to say that I don’t enjoy eating desserts occasionally; rather, it is the baking itself that I am not a super fan of. Some people find baking to be therapeutic, but I am not one of those people.
My boys love desserts like apple pie, pumpkin butter cake, and chocolate cake, so I bake them. But if I’m given a preference of what to bake, I’ll choose sour cream pound cake nine times out of ten. Why? Because it’s simple to make, virtually a no-fail dessert recipe, and it’s incredibly delicious. Plus, it’s so easy to customize with just about any topping you can think of. Love chocolate? Go with chocolate ganache on top. More of a fruit lover? Preserves and jam are the perfect compliment to the tender pound cake. If nothing else, top a slice of pound cake with whipped cream or a scoop of vanilla ice cream, or both. ????
My favorite topping on sour cream pound cake is a dollop of fresh peach preserves from Dillman Farms.
If you want to reduce the fat and calories of this rich pound cake recipe, you can substitute low fat Greek yogurt for the sour cream. You can also make the recipe as written and try to eat just one half of a slice. Good luck with that, though, because this is an irresistibly buttery and moist cake.
Exhibiting self control while eating sour cream pound cake may be a problem. You have been warned.
Coat a 10-inch tube pan with cooking spray and dust with the breadcrumbs. This makes for a nice crust and helps the removal from the pan.
Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour and salt and stir with a whisk.
In a bowl combine the sour cream and baking soda, stir well.
Place butter in a large bowl so you can beat it with a mixer at medium speed until it is light and fluffy. Gradually add the sugar and vanilla, beating until well blended. Add the eggs, 1 at a time, beating well after each one. Add the juice and beat for 30 seconds.
Add the flour mixture alternately with the sour cream mixture, beating at a low speed, and ending with the flour mixture.
Spoon the batter into the prepared pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool completely and invert pan onto a serving dish.
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