Sour Cream Pound Cake recipe

4.63 from 16 votes

This Sour Cream Pound Cake is rich, buttery, moist, and tender with just a hint of tang from the sour cream. It's a classic Southern pound cake made with simple ingredients and baked low and slow for a soft, flavorful crumb and beautiful golden crust.

Prep Time10

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: pound cake, sour cream pound cake

Servings: people

Calories: 483kcal

Author: Ashley Frederick

Ingredients

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
½ teaspoon salt
1 tsp baking powder
2 tsps vanilla extract
½ tsp almond extract

US Customary - Metric

Instructions

Preheat your oven to 325 degrees.
In a large bowl, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
Add the vanilla and almond extracts.
Add the eggs one at a time, mixing just until combined.
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.
Once the ingredients are well blended, pour evenly into your prepared 12 c bundt pan.
Bake for approximately 1 hour and 15 minutes, or until the cake is golden brown, begins pulling slightly away from the sides of the pan, and a toothpick or wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. Begin checking before the suggested baking time, as ovens vary.
Allow the cake to cool for 10 minutes before removing it from the pan.

Video

Notes

Use room-temperature ingredients. The eggs, butter, and sour cream should be at room temperature so they combine smoothly.
Measure the flour carefully. Spoon the flour into your measuring cup, and level it with the back of a knife. Don't pack the flour into the cup.
Cream the butter and sugar properly. Mix for approximately 5 minutes, or until light and fluffy.
Add eggs individually. Mix each egg just until incorporated before adding the next.
Avoid overmixing. Once the butter and sugar are creamed, mix the remaining ingredients on low speed only until the ingredients are combined.
Preheat the oven completely. An oven thermometer can help verify that your oven is actually at 325°F before the cake goes in.
Prepare the Bundt pan thoroughly. Coat the center tube and every groove to help the cake release cleanly.
Check before the timer says you're done. Baking times vary by oven. Start watching for visual signs of doneness as you approach the suggested baking time.
Moist crumbs are okay. A wooden skewer or toothpick can come out clean or with a few moist crumbs. Wet batter means the cake needs additional baking time.
Allow it to rest before removing it from the pan. Approximately 10–15 minutes gives the cake time to settle while avoiding leaving it in the pan for an extended period.

Nutrition