Sock it to Me Pound Cake recipe

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Sock it to Me Pound Cake - A Southern Classic with a twist. It's a Sour Cream pound cake made with a layer of streusel filling topped with a vanilla glaze.

Prep Time10

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: pound cake, sock it to me cake, sock it to me pound cake

Servings: people

Calories: 559kcal

Author: Ashley Frederick

Ingredients

To make the cake:
3 c all-purpose flour (sifted)
3 c granulated sugar
6 large eggs- room temperature
1 c (2 sticks) of unsalted butter- room temperature
1 c sour cream- room temperature
1 teaspoon baking powder
½ teaspoon salt
2 teaspoon vanilla
2 - 4 tablespoon brown sugar
2 - 4 tsps cinnamon
¼ - ½ teaspoon nutmeg
1 c chopped pecans
To make the icing/glaze:
2 c powdered sugar
3 tbsps whole milk
1 teaspoon vanilla

US Customary - Metric

Instructions

Pound Cake Instructions:
Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
Add the eggs one at a time mixing until combined after each addition before adding the next egg.
Mix in the vanilla extract.
In a separate bowl combine the flour, baking powder, and salt.
Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture.
Pour half of the batter evenly into a 12-cup greased bundt pan.
Mix the pecans, brown sugar, cinnamon, and nutmeg together. Sprinkle the mixture evenly over the batter.
Spoon the remaining batter over the mixture and spread it evenly.
Place the cake in the oven and set the temperature to 325 degrees.
Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake.)
The cake is done when the toothpick comes out clean.
Allow the cake to cool for 20 minutes before removing it from the pan onto a wire rack to complete the cooling process.
To make the icing/glaze:
Whisk the powdered sugar, milk, and vanilla together in a bowl until smooth.
Pour or spoon the glaze over the cooled cake.

Video

Notes

Measuring & Mixing: Sift flour, spoon into the cup, level off—don’t pack. Mix on low speed to prevent overmixing and a tough texture.

Baking Prep: Preheat oven and verify temperature with an oven thermometer. Grease the Bundt pan well, including ridges and center, using baking spray with flour or butter and flour.

Doneness & Cooling: Test with a toothpick or skewer—should come out clean or with a few crumbs. Remove from oven slightly before fully done, as cakes continue baking while cooling. Let cool in the pan 10–15 minutes only to avoid overbaking.

Nutrition