This is a very moist sour cream pound cake. This cake is so delicious, it’s soft, sweet, moist and so delicious plus the recipe is simple and easy to make.
Ingredients
- 3 cups (345 grams/12.17Oz) cake flour
- 1 Tsp Baking Powder
- 2 sticks (220 grams/ 8Oz) salted butter (Room Temperature)
- 1/2 cup (120ml) vegetable oil
- 3 Cups (600 grams/ 21.3Oz) sugar
- 6 large eggs
- 2 Tsp vanilla extract
- 1 cup (230ml) whipping cream (Room Temperature)
Instructions
- in a mixing bowl, sift three cups of cake flour and one teaspoon of baking powder then set it aside. Make sure all your ingredients are at room temperature so that the batter can easily blend and come together, cold ingredients will make the batter become lumpy and curdle.
- In the bowl of an electric stand mixer, add two sticks of salted butter and beat until smooth. Next, add half a cup of vegetable oil and three cups of sugar then cream everything together for 5 to 7 minutes or until light and fluffy. At low speed, add 6 eggs one at a time and beat until well incorporated then add two teaspoons of vanilla extract.
- Add one cup of whipping cream and mix it in for about a minute. After mixing in the whipping cream gradually add the dry ingredients and mix it on low speed until you are finished and the butter is smooth. Grease your baking pans and line them with parchment paper they divide then evenly pour the batter into the pan.
- Tap the pan a few times on the counter to remove any air bubbles in the batter. Bake in a preheated 325 degrees Fahrenheit oven for one hour and 25 minutes. When the cake is finished baking, place it on a wire rack and let it rest in the cake pan for 10 minutes then flip your cake on a wire rack and let the cake finish cooling. Dust your cake with powdered sugar, slice the cake, and enjoy.
