Sour Cream Pound Cake

Sour Cream Pound Cake
Photo by Martha Holmberg

Ingredients

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

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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