sour cream pound cake

How To Make sour cream pound cake

• 1

  Position a rack in the center of the oven and heat the oven to 300. Spray a large 10-12 cup Bundt pan with a nonstick spray and dust with flour. Whisk together the flour, baking powder, and salt until well blended. In stand mixer fitted with the paddle attachment, beat the butter until it's very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy.
• 2

  Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. Add the extracts and sour cream; mix well. With the mixer on low, add the flour and mix until it's almost incorporated but not quite. Switch from the mixer to a stiff rubber spatula and fold until the batter is well blended and smooth, taking care to scrape the bowl's bottom and sides. Gently fold in the raisins or currants, if using.
• 3

  Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60-75 minutes. Baking time will vary depending on pan size and depth, so start checking at about 50 minutes. Let the cake cool for about 15 minutes and then invert it onto a large plate or platter, tapping the pan to release the cake. Slide the cake onto a rack and let cool completely before serving.
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