Crusty Top Sour Cream Pound Cake
Experience pure indulgence with this Crusty Top Sour Cream Pound Cake, a timeless dessert that marries rich, buttery flavor with an irresistibly golden, crackly crust. Made with simple pantry staples like unsalted butter, sour cream, and a touch of pure vanilla, this pound cake achieves a perfectly moist interior while boasting an iconic crusted exterior that delivers a delightful texture in every bite. Baked to perfection in a bundt or tube pan, this cake’s slow baking time allows its flavors to deepen, making it ideal for special occasions or everyday indulgence. Whether served plain, dusted with powdered sugar, or paired with fresh fruit, this classic sour cream pound cake is sure to become a beloved favorite in your kitchen.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 3 cups granulated sugar
- 6 pieces large eggs
- 3 cups all-purpose flour
- 0.5 teaspoons baking soda
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Grease and lightly flour a 10-inch bundt pan or tube pan to ensure easy release after baking.
In a large bowl, cream together the butter and sugar using a stand or handheld mixer on medium speed until the mixture is light and fluffy, about 5 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream in two parts (starting and ending with the dry ingredients). Mix on low speed just until combined after each addition.
Stir in the vanilla extract to enhance the flavor of the batter.
Pour the batter evenly into the prepared pan, spreading it out with a spatula to smooth the surface.
Bake in the preheated oven for 85-90 minutes, or until a skewer or toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then carefully invert the cake onto the rack to cool completely.
Slice and serve the cake at room temperature, enjoying the contrast of its crusty top and moist interior. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
5317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1479 mg | 493% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 897.1 g | 326% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 616.2 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 547 mg | 42% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
