No Fail Sour Cream Pound Cake
Indulge in the rich, velvety decadence of this No Fail Sour Cream Pound Cake, a timeless dessert that guarantees perfect results every time. Bursting with buttery flavor and soft, tender crumb, this easy-to-follow recipe combines classic ingredients like sour cream and vanilla extract for a moist, melt-in-your-mouth texture. With minimal prep time and a luxurious bake, this pound cake is perfect for any occasion, whether served plain or elegantly garnished with fresh fruit, whipped cream, or a dusting of powdered sugar. Ideal for both novice and seasoned bakers, this foolproof recipe will become your go-to for creating a show-stopping yet effortless sweet treat.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2.75 cups Granulated sugar
- 6 pieces Eggs, large
- 3 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are well coated to prevent sticking.
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition. Continue mixing until fully incorporated.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix each addition just until combined, being careful not to overmix.
Stir in the vanilla extract until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Begin checking for doneness at the 80-minute mark to prevent overbaking.
Once done, remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then gently invert it onto a wire rack to cool completely.
Slice and serve as is, or garnish with whipped cream, fresh fruit, or a dusting of powdered sugar for an extra touch of sweetness.
Nutrition Facts
Calories |
6010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.5 g | 348% | |
| Saturated Fat | 161.6 g | 808% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1748 mg | 583% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 847.3 g | 308% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 567.3 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 574 mg | 44% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 868 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.
