Sour Cream Pound Cake

Sour Cream Pound Cake
Photo by Martha Holmberg

Ingredients

  • 1 tsp. pure vanilla extract
  • 11-¼ oz. (2-½ cups) all-purpose unbleached flour
  • ½ tsp. salt
  • 2 tsp. almond extract
  • 5 large eggs, at room temperature
  • 2-½ cups sugar
  • 2 tsp. baking powder
  • + 4 more ingredients
    • 1 cup sour cream
    • ½ cup golden raisins or currants (optional)
    • ½ tsp. coconut extract
    • 8 oz. (1 cup) unsalted butter, slightly soft (70°F)

Heat the oven to 300°F. Spray a large (10- to 12-cup) bundt pan with a nonstick coating and dust with flour. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until it’s very pale and litt...

View full recipe at Fine Cooking

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Variations on Sour Cream Pound Cake

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