Sour Cream Pound Cake

5 from 7 votes

Sour Cream Pound Cake is rich, tender and buttery, perfect for any occasion. This cake is so scrumptious, it doesn't need much of a topping, just a fork to eat it with.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: sour cream pound cake, sour cream pound cake recipe

Servings: slices

Author: Alyssa Rivers

Ingredients

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

Instructions

Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening. Next, add a light dusting of flour or granulated sugar over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
Sift together 3 cups all purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt then set aside.
In a stand mixer, beat together 1 cup softened unsalted butter and 3 cups granulated sugar until light and fluffy. Add 6 large eggs, one egg at a time, and beat well after each addition.
On low speed, add in the flour mixture and 1 cup sour cream, alternating between the two. Add 1 tablespoon vanilla extract and mix until just barely combined.
Pour the batter into the prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
Dust with powdered sugar or the glaze of your choice and enjoy.

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Nutrition

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