The Polish Church Pound Cake
Experience the timeless charm of The Polish Church Pound Cake, a rich and tender dessert inspired by beloved Eastern European traditions. This classic bundt cake gets its lush, velvety texture from a generous amount of sour cream and six whole eggs, while a fragrant blend of pure vanilla and almond extracts adds a delicate, aromatic flavor that’s simply irresistible. Made with pantry-friendly staples like all-purpose flour, unsalted butter, and sugar, this recipe comes together effortlessly in just 20 minutes of prep time, making it perfect for gatherings or special occasions. Baked to golden perfection and finished with a light dusting of powdered sugar, this crowd-pleasing pound cake pairs beautifully with a cup of coffee or tea. Indulge in a slice of heritage with this simple yet elegant dessert, perfect for potlucks, holidays, or a Sunday treat.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 6 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 10-inch Bundt or tube pan. Lightly flour the pan, tapping out the excess flour.
In a large mixing bowl, beat the unsalted butter with a hand or stand mixer on medium speed until creamy, about 2 minutes.
Gradually add the granulated sugar to the butter, continuing to beat until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the dry ingredients.
Reduce the mixer's speed to low and alternate adding the dry mixture and sour cream into the wet mixture, beginning and ending with the dry ingredients. Mix just until combined. Avoid overmixing.
Stir in the pure vanilla extract and almond extract until evenly distributed in the batter.
Pour the batter into the prepared Bundt or tube pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely.
Once the cake is fully cooled, dust the top with powdered sugar before serving.
Slice and enjoy this traditional Polish Church Pound Cake with coffee, tea, or milk.
Nutrition Facts
Calories |
5414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.1 g | 348% | |
| Saturated Fat | 162.2 g | 811% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1742 mg | 581% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 673.4 g | 245% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 435.9 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 544 mg | 42% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
