Lou's Sour Cream Pound Cake
This pound cake is made from scratch and is super moist and decadent.
Servings: 16 people
Calories: 340kcal
Equipment
- Bundt Cake Pan
Ingredients
- 3 c flour all purpose sifted
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 2 sticks unsalted butter softened
- 1/2 c butter flavored shortening
- 3 c sugar
- 6 eggs room temperature
- 8 oz sour cream
- 2 1/2 tsp pure lemon extract
- 2 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 300° and spray bundt pan with Baker's Joy well.
- Mix together flour, kosher salt, and baking powder and set aside.
- Cream together butter and sugar adding about a 1/3 c at a time.
- Next add in eggs one at a time. Make sure each egg is fully incorporated in mix before adding the next.
- On low speed add the flour mixture to the creamed mixture 1 c at a time.
- Add in sour cream and extracts on medium.
- Pour batter in to prepared bundt pan and bake for 1 hour 20 minute. Watch closely during the last 20 minutes as ovens cook time may vary.
- Once done remove from oven and place on wire rack for 10 minute and then turn out immediately and let cake completely cool on rack.
- Top with lemon icing (optional) and move to display cake stand.
Notes
Make sure all ingredients are at room temperature before preparing cake.