Sour cream pound cake is a rich, moist, and buttery cake with a tender crumb and a subtle tang from the sour cream. It’s perfect on its own or served with fresh berries, whipped cream, or a simple glaze.
Classic Sour Cream Pound Cake Recipe
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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3 cups granulated sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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1/4 tsp baking soda
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1/2 tsp salt
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1 cup sour cream (full fat, room temperature)
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1 tbsp vanilla extract
Instructions:
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Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
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Cream the butter and sugar:
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In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3–5 minutes).
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Add the eggs:
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Add eggs one at a time, beating well after each addition.
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Mix the dry ingredients:
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In a separate bowl, whisk together flour, baking soda, and salt.
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Combine with sour cream and vanilla:
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Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream (start and end with the dry mixture). Mix until just combined.
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Stir in the vanilla extract.
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Bake:
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Pour the batter into the prepared pan and smooth the top.
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Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool:
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Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
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Optional Add-Ons:
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Lemon zest or almond extract for extra flavor.
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Simple glaze: Mix 1 cup powdered sugar with 2–3 tbsp milk and 1/2 tsp vanilla.
Would you like a lemon or cream cheese glaze recipe to go with it?