Description
Sour Cream Pound Cake is a rich, moist, and buttery classic made with tangy sour cream for a perfectly tender crumb and golden crust. Ideal for pairing with berries, whipped cream, or coffee.
Ingredients
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- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with sour cream, beginning and ending with flour. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Notes
- Make sure all ingredients are at room temperature for best results.
- This cake freezes well—wrap tightly in plastic wrap and foil before freezing.
- Dust with powdered sugar or serve with fruit and whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg