Are you craving a moist, tender, and utterly delicious pound cake that melts in your mouth? Look no further! This recipe, inspired by the queen of Southern comfort food herself, Trisha Yearwood, is guaranteed to become a staple in your recipe book. Forget those dry, crumbly pound cakes of the past – this one is a revelation, thanks to the magic of sour cream. It's the perfect dessert for any occasion, from casual weeknight gatherings to elegant dinner parties. Get ready to impress your family and friends with this easy, yet remarkably delicious, homemade treat. This quick dinner dessert is sure to be a favorite!
Ingredients: You'll need these simple pantry staples
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/white vinegar, let sit 5 mins)
Instructions: Baking Bliss in Simple Steps
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Preheat & Prep: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9x13 inch baking pan. This prevents sticking and ensures a beautiful cake release.
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Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a perfectly risen cake.
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Cream Butter & Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results; this incorporates air for a lighter texture.
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Add Eggs & Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and buttermilk, beginning and ending with the dry ingredients. Mix until just combined; overmixing can lead to a tough cake.
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Pour & Bake: Pour the batter into your prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary slightly depending on your oven.
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Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, dust with powdered sugar, drizzle with a glaze, or serve it plain – it's delicious any way you choose!
Tips & Tricks for Pound Cake Perfection
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix only until the ingredients are just combined.
- Check for Doneness: Start checking for doneness around the 50-minute mark to avoid overbaking.
- Cooling is Key: Allow the cake to cool completely before frosting or glazing to prevent melting.
Delicious Variations: Take it to the Next Level
- Lemon Pound Cake: Add the zest of 1 lemon to the batter and drizzle with a lemon glaze after cooling.
- Chocolate Chip Pound Cake: Fold in 1 cup of chocolate chips to the batter before baking.
- Spice Cake: Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves to the dry ingredients.
Nutritional Information (per slice, approximate)
This will vary depending on the size of your cake and the pan used. For a more precise calculation, use a nutrition calculator and input the specific ingredients and serving size. Generally speaking, this cake offers a moderate amount of calories, carbohydrates, and fats.
This Trisha Yearwood-inspired sour cream pound cake recipe is a guaranteed crowd-pleaser, perfect for any occasion. Its moist texture and delightful flavor will leave everyone wanting more. Enjoy baking and sharing this delicious homemade treat!