My Favorite Sour Cream Pound Cake
Rich, buttery, and irresistibly tender, My Favorite Sour Cream Pound Cake is the ultimate dessert for any occasion. This classic bundt cake combines the creamy tang of sour cream with pure vanilla for a flavor profile that's both comforting and indulgent. Whipped to perfection, the batter creates a dense yet melt-in-your-mouth texture that pairs beautifully with coffee, tea, or fresh fruit. With just 20 minutes of prep time, this straightforward recipe uses pantry staples like unsalted butter, sugar, and all-purpose flour, but it’s the sour cream that gives it a moist, velvety crumb. Baked to golden perfection in 80 minutes, this crowd-pleaser serves 10 and is as stunning on the dessert table as it is satisfying to taste. Garnish with powdered sugar or whipped cream for a polished touch, and watch it become a family favorite in no time!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2.5 cups granulated sugar
- 6 pieces large eggs
- 3 cups all-purpose flour
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Grease and lightly flour a 10-inch bundt pan, or use nonstick baking spray with flour.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
With the mixer on low speed, alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix.
Stir in the vanilla extract until evenly incorporated.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 75-80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack and let it cool completely before slicing.
Serve as is, or garnish with fresh fruit, whipped cream, or a dusting of powdered sugar for extra flair.
Nutrition Facts
Calories |
5822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.6 g | 348% | |
| Saturated Fat | 161.6 g | 808% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1748 mg | 583% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 798.3 g | 290% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 516.3 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 573 mg | 44% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 854 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.
