Yield: 1 large tube cake (serves 12–16)
Prep Time: 20 minutes
Bake Time: 1 hour 30 minutes
Total Time: ~1 hour 50 minutes
🧾 Ingredients:
WET INGREDIENTS:
- 3 cups granulated sugar
- ½ cup vegetable shortening
- 1 cup unsalted butter, softened (we used real butter!)
- 5 large eggs
- 1 cup sour cream
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp butter flavoring (optional, but adds depth)
DRY INGREDIENTS:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
👨🍳 Instructions:
1. PREHEAT OVEN & PREPARE PAN
- Preheat your oven to 325°F (165°C) .
- Generously grease a tube pan (16-cup capacity) with butter or non-stick spray. For extra insurance, dust lightly with flour and tap out excess.
2. CREAM SUGAR, SHORTENING & BUTTER
In a large mixing bowl, using an electric mixer or stand mixer:
- Beat together sugar , vegetable shortening , and butter until light and fluffy (about 3–4 minutes).
3. ADD EGGS ONE AT A TIME
- Add eggs , one at a time, beating well after each addition.
- Scrape down the sides of the bowl as needed.
4. MIX IN SOUR CREAM
- Stir in the sour cream until fully incorporated.
5. COMBINE DRY INGREDIENTS
In a separate bowl, whisk together:
- Flour and baking powder
6. ALTERNATE ADDING DRY INGREDIENTS & MILK
- Gradually add the dry ingredients to the wet mixture, alternating with the milk , beginning and ending with the dry ingredients.
- Add a little milk , then some of the flour mixture , and repeat until all are incorporated. Mix on low speed just until combined—don’t overmix!
7. STIR IN FLAVORINGS
- Stir in vanilla extract , lemon extract , and butter flavoring (if using).
8. POUR BATTER INTO PAN & BAKE
- Pour the thick batter into the prepared tube pan and smooth the top with a spatula.
- Bake in preheated oven for 1 hour 30 minutes , or until a toothpick inserted near the center comes out clean.
💡 Note: The cake may rise slightly and develop a golden brown crust.
9. COOL & REMOVE FROM PAN
- Let the cake cool in the pan on a wire rack for 15–20 minutes , then carefully remove from the pan and let cool completely on a wire rack.
✅ Serving Suggestions:
- Serve plain, dusted with powdered sugar, or with a dollop of whipped cream and fresh berries.
- Drizzle with a simple glaze (powdered sugar + milk/lemon juice) if desired.
📝 Tips for Best Results:
- Use room temperature ingredients for smoother mixing.
- Don’t open the oven during the first hour of baking—it can cause the cake to sink.
- Store covered at room temperature for up to 3 days or refrigerate for up to a week.
This Sour Cream Pound Cake is rich, moist, and has that classic buttery-sour cream tang that makes pound cakes so irresistible. Perfect for holidays, birthdays, or anytime you want something truly homemade and delicious! 🎂
Enjoy!
