Sour Cream Pound Cake

Sour Cream Pound Cake
Photo by Martha Holmberg

Ingredients

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

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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