Crusty Top, Sour Cream Pound Cake

The crusty top of this pound cake is created by baking it at a slightly higher temperature, which caramelizes the sugar on the surface.

This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Crusty Top, Sour Cream Pound Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 60 min Rest Time 30 min Total Time 1 hr 50 mins

Servings: 12 Calories: 3840

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Butter
• 2 cup Granulated sugar
• 4 Eggs
• 1 teaspoon Vanilla extract
• 1 cup Sour cream
• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the sour cream.
3. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
4. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
6. Serve the sour cream pound cake with a dusting of powdered sugar, if desired.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 40g14%

Sugars 24g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.