Our middle son wanted to make strawberry trifles for dessert, so I baked him a pound cake to use as the cake base.
Earlier in the week, we tried a full butter pound cake, which I found very dense. The sour cream gives this pound cake a lighter texture and makes it nicely moist. It worked perfectly in his dessert.
His trifles, done in little glasses. Very elegant! (Pound cake cubes, whipped cream, and blended fresh strawberries)
Sour Cream Pound Cake
Ingredients:
- ½ cup unsalted butter (1 stick), room temperature
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- ½ cup full-fat sour cream, room temperature*
- 2 tsp pure vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp sea salt
Directions:
Preheat oven to 350°, lightly oil a 9×5″ bread pan.
In a stand mixer, cream the softened butter till smooth. Add the sugar and beat in until fluffy.
Add the eggs one at a time, beating after each addition, then add the sour cream and vanilla. Beat in.
Scrape the bowl with a spatula. Mix as needed.
Add the flour, baking powder, and salt. Beat till just mixed in.
Scrape the batter into the prepared bread pan, smoothing it out.
Bake for 65 minutes. Let cool for 10 minutes, then knock out to fully cool on a rack.
Store wrapped.
Makes 1 loaf.
Note:
For the sour cream, use a brand such as Daisy that doesn’t contain thickeners or gums for the best results. Use full-fat.
~Sarah