Sour Cream Pound Cake
Indulge in the timeless charm of Sour Cream Pound Cake, a luxurious dessert with a moist, tender crumb and a hint of tangy richness. Crafted with simple pantry staples like unsalted butter, sour cream, and vanilla extract, this classic bundt cake embodies comfort and elegance. The secret to its velvety texture lies in the sour cream, which adds moisture and depth while balancing the sweetness of the sugar. Baked to golden perfection, this cake boasts a slight crispness on the outside and a buttery, melt-in-your-mouth interior. Perfect for any occasion, it can be served as-is, lightly dusted with powdered sugar, or paired with fresh berries and whipped cream for a touch of indulgence. With just 20 minutes of prep and an inviting aroma that fills your kitchen, this Sour Cream Pound Cake will become a favorite go-to dessert.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2.5 cups Granulated sugar
- 6 Large eggs
- 3 cups All-purpose flour
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all the crevices are well-coated.
In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Reduce the mixer speed to low and add the dry ingredients to the creamed mixture in three additions, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined.
Stir in the vanilla extract until evenly distributed in the batter.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely before serving.
Slice and serve plain, or with a dusting of powdered sugar or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
4935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1479 mg | 493% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 797.1 g | 290% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 517.2 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 548 mg | 42% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 842 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.
