As someone who bakes frequently for work, I prefer low-effort, high-reward recipes while baking for pleasure.
Bonus points if it's as beautiful as it is simple to create. This iconic sour cream pound cake has risen to the top of that list.
I could easily cook this cake for the rest of my life and never get bored of it.
Sour cream is what elevates this pound cake from "good" to "knock your socks off". Pound cakes are distinguished by their compact texture and buttery flavor.
The sour cream amplifies these characteristics while also making the cake appear lighter, loftier, and moister for days on end.
Furthermore, the sour cream adds an underlying tang that balances the cake's richness, making it wonderful when topped with whipped cream and fresh fruit.
If you've ever come across a pound cake recipe and decided not to make it because it seems too technical or difficult, let this recipe alter your mind.
While this recipe follows the usual procedure of thoroughly creaming the ingredients, the sour cream (together with little baking soda)
serves as a little more insurance to ensure the cake comes out perfectly every time.
1. Once the cake has cooled, drizzle the glaze over the top. 2. Optionally, sprinkle chopped pistachios on top for added texture and flavor.