Sour Cream Pound Cake

Sour Cream Pound Cake
Photo by Martha Holmberg

Ingredients

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

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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