Description
This sour cream pound cake is buttery, rich, and irresistibly moist with a tender crumb. Perfect on its own or served with a dollop of whipped cream and fresh fruit!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking soda, and salt.
- Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with sour cream, starting and ending with the dry ingredients. Mix just until combined. Stir in vanilla extract.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Slice and enjoy!
Notes
- For extra flavor, add a teaspoon of almond or lemon extract along with the vanilla.
- Dust with powdered sugar or drizzle with a simple glaze for a beautiful finish.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
Nutrition
- Calories: 370 kcal
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 46g
- Protein: 5g