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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
