Grandma's Tangy Sour Cream Pound Cake

Experience the rich, tangy flavor of Grandma's Tangy Sour Cream Pound Cake, a classic American dessert perfect for any festive occasion. This vegetarian-friendly recipe features a dense, moist texture that pairs beautifully with a light dusting of powdered sugar. Please note, this cake contains dairy, gluten, and eggs, making it a delightful treat for those without allergies.

With its versatile flavor profile, this pound cake is ideal for serving at holiday gatherings or enjoying with a cup of coffee. Nutritionally, the sour cream adds a creamy richness while providing a boost of calcium.

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Try Grandma's Tangy Sour Cream Pound Cake today and elevate your dessert game with EasyChef Pro’s extensive cookbook!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 90 minutes

Overview

This classic sour cream pound cake is a timeless dessert that brings a rich and tangy flavor to your holiday table. With its dense texture and a hint of sweetness, it's perfect for any festive occasion. Dust with powdered sugar for a snowy, festive finish.

Diet Type

Vegetarian

Allergies

Dairy, Gluten, Eggs

Cuisine

American

Ingredients

• 1 Cup butter, melted
• 3 Cups sugar
• 6 Large eggs
• 3 Cups all-purpose flour, sifted
• 0.5 Teaspoon (tsp) baking soda, sifted
• 0.25 Teaspoon (tsp) salt
• 1 Cup sour cream
• 1 Teaspoon (tsp) vanilla extract

Steps

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, sift together the flour, baking soda, and salt.
5. Add the flour mixture to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix well.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10. Dust with powdered sugar before serving, if desired.