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5 from 7 votes

Sour Cream Pound Cake

Rich, buttery pound cake made extra moist and tender with the addition of sour cream! Great for any occasion!
Prep Time25 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 45 minutes
Course: Cake, Dessert
Cuisine: American, Southern
Keyword: moist sour cream pound cake recipe, perfect pound cake, Pound Cake Recipe, pound cake with sour cream, puond cake in a bundt pan, sour cream pound cake, sour cream pound cake recipe
Servings: 12 servings
Author: Alyssa Rivers

Equipment

  • 1 12-inch bundt pan

Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup softened unsalted butter
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 1 cup sour cream
  • 1 tablespoon vanilla extract

Instructions

  • Preheat the oven to 325 degrees Fahrenheit. Prepare a 12-cup bundt pan by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour before gently tapping the excess.
  • Sift 3 cups all-purpose flour, ½ teaspoon baking soda, and 1 teaspoon salt together in a medium bowl and set aside.
  • Add 1 cup softened unsalted butter and 3 cups granulated sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Add 6 large eggs, one egg at a time, beating well after each addition.
  • On low speed, add in the flour mixture and 1 cup sour cream in a few additions, alternating between the two until completely absorbed . Add 1 tablespoon vanilla extract and mix until just barely combined.
  • Pour the batter into the prepared bundt pan and bake for about 80 to 85 minutes, or until a toothpick comes out nearly completely clean, with minimal crumbs on it.
  • Let the cake cool for about 20 minutes before inverting the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan up off the cake. Allow to cool completely before slicing.
  • Dust with powdered sugar and the toppings of your choice, and enjoy.

Video

Notes

Storage Instructions
  • Storage: Keep in an airtight container at room temperature for 3–4 days, or up to 6 days in the fridge.
  • Freeze: Wrap tightly in plastic wrap and foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 519kcal | Carbohydrates: 75g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 284mg | Potassium: 99mg | Fiber: 1g | Sugar: 51g | Vitamin A: 727IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg

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