Sour Cream Pound Cake Recipe
This old fashioned sour cream pound cake is wonderfully buttery, with a crunchy exterior, and tender crumb on the inside! I love serving this pound cake with some fresh berries and whipped cream. You can bake this pound cake in a bundt pan or loaf pans for an easy impressive dessert everyone will love.
Servings: 12 servings
Calories: 436kcal
Ingredients
- 2 1/2 cups (300 g) all purpose flour spooned and leveled
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (227 g) sour cream room temperature
- 2 teaspoons vanilla extract
- 1 cup (2 sticks, 226 g) unsalted butter softened to room temperatuer
- 2 1/4 cups (450 g) granulated sugar
- 4 large eggs room temperature
Instructions
- Prep oven. Position a rack in the center of your oven and preheat to 350°F/177°C.
- Combine dry ingredients. In a large bowl, sift together the flour, baking powder and baking soda. Stir in the salt. Set aside.
- Combine sour cream and vanilla. In a second small bowl, stir together the sour cream, and vanilla. Set aside.
- Cream butter and sugar. In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
- Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
- Alternate dry mixture and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
- Bake. Grease and flour one 12-cup capacity bundt cake pan. (I like to use either shortening and flour or a cooking spray that includes flour). Pour batter into pan. Bake in a preheated 350°F degrees oven for approximately 50-55 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack (You may need to loosen around the edges of the cake before inverting). Dust with confectioners sugar before serving.
Video
Notes
- Pan size: Instead of baking in a bundt pan, divide the batter between two 9x5 loaf pans and bake for about 40-45 minutes.
- Storage: You can store this cake at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure it’s completely cool before you store it.
- Freezing: Wrap the cake up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months. Simply thaw at room temperature.
- Sour-cream: I recommend using full-fat sour cream for maximum richness due to the fat content. A good substitution is using full-fat greek yogurt.
Nutrition
Calories: 436kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 172mg | Potassium: 95mg | Fiber: 1g | Sugar: 38g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg