Sour Cream Pound Cake Recipe

Introduction

This Sour Cream Pound Cake is a rich, moist dessert with a tender crumb and a delicate vanilla flavor. Its buttery texture and subtle tang from the sour cream make it a perfect treat for any occasion.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 4 teaspoons vanilla extract
• 1 cup sour cream

Instructions

1. Step 1: Preheat your oven to 350 degrees F and grease a bundt pan with nonstick cooking spray to prepare for baking.
2. Step 2: In a small bowl, whisk together the flour, baking soda, and salt until evenly combined.
3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, making sure to scrape down the bowl after adding each egg to ensure everything is well incorporated.
5. Step 5: Stir in the vanilla extract and sour cream until fully blended into the batter.
6. Step 6: Gradually add the flour mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
7. Step 7: Pour the batter into the prepared bundt pan and bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Tips & Variations

• For extra flavor, try adding a teaspoon of almond extract along with the vanilla.
• Make sure eggs are at room temperature to help the batter emulsify smoothly and rise well.
• If you don’t have a bundt pan, a loaf pan can be used; adjust baking time accordingly.

Storage

Allow the cake to cool completely before storing it in an airtight container at room temperature. It will keep fresh for up to 3 days. To extend freshness, refrigerate for up to a week and bring to room temperature before serving. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be a suitable substitute for sour cream and will provide a similar tang and moisture, though the texture might be slightly different.

How do I know when the cake is done?

The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Sour Cream Pound Cake Recipe

---

★★★★★

4.4 from 63 reviews

• Author: lilan
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This classic Sour Cream Pound Cake is a rich and moist dessert made with a tender crumb, combining the tangy creaminess of sour cream with a buttery, vanilla-infused batter. Perfectly baked in a bundt pan, this pound cake offers a delightful balance of flavors and textures suitable for any occasion.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup butter, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 4 teaspoons vanilla extract
• 1 cup sour cream

---

Instructions

1. Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). Grease a bundt pan with nonstick cooking spray to ensure the cake doesn’t stick and bakes evenly.
2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening and seasoning throughout the batter.
3. Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is key to creating a light texture in your pound cake.
4. Add eggs: Beat in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition to fully incorporate them into the batter.
5. Incorporate vanilla and sour cream: Stir in the vanilla extract followed by the sour cream, which adds moisture and a subtle tang to the cake.
6. Combine dry ingredients with wet: Gradually add the flour mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to maintain a tender crumb.
7. Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
8. Cool and serve: Allow the pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist, flavorful sour cream pound cake.

Notes

• Make sure the eggs are at room temperature to help the batter mix evenly and create a smooth texture.
• Do not overmix once you add the flour to prevent a dense cake.
• If you prefer, you can dust the finished cake with powdered sugar or glaze it with a simple vanilla glaze for added sweetness.
• Storage: Store the cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
• For an extra flavor twist, consider adding lemon zest or substituting vanilla extract with almond extract.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sour cream pound cake, bundt cake, moist cake, classic dessert, vanilla pound cake, easy cake recipe