Buttery, tender and studded with plump raisins, this Classic Raisin Pound Cake with Sour Cream is the perfect companion to a hot cup of tea. The sour cream keeps the crumb moist for days, while the raisins add little bursts of sweetness in every slice. For another sweet bake, try this Caramel Ferrero-Style Protein Dessert Cups, and for a cheese-cake classic, see this San Sebastian Burnt Cheesecake.
Ingredients
- 3 large eggs
- 200 g (1 cup) sugar
- 1 tsp vanilla extract
- 10 g (2 tsp) baking powder
- 150 g (5.3 oz) butter, softened
- 100 ml (about 1/3 cup + 2 tbsp) sour cream
- 300 g (2 1/2 cups) all-purpose flour, sifted
- 200 g (1 1/4 cups) seedless raisins
- Pinch of salt
Instructions
- Soak the raisins in warm water for 15 minutes, then drain. Beat the eggs with the sugar, salt, and vanilla until the sugar dissolves. Add the butter and sour cream and beat for another minute. Add the baking powder, sift in the flour, and beat until smooth; fold in the raisins.
- Pour into a greased loaf pan and bake at 180 C (350 F) for about 35 minutes (a few more minutes if needed), until a skewer comes out clean.
- Let the cake cool completely before slicing.
Tips
- Soaking the raisins keeps them soft and prevents them from sinking or burning.
- Let the cake cool completely before slicing for neat, clean slices.
- For more classic baking ideas, explore the recipes at Allrecipes.
Nutrition: per 100 g: 196.85 kcal, protein 6.97 g, fat 6.18 g, carbs 29.23 g