Sour Cream Pound Cake

Sour Cream Pound Cake
Photo by Martha Holmberg

Ingredients

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

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

Comments

Variations on Sour Cream Pound Cake

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