Sour Cream Pound Cake

5 from 88 votes

Sour Cream Pound Cake

This delicious pound cake, with its irresistible moist texture and slight sweetness, is a simple dessert that's perfect for nearly any occasion. Serve it all on its own, with a side of fresh fruit, or drizzled with a simple glaze.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Calories: 346kcal

Author: Chef Dennis Littley

Equipment

tube pan with removable bottom or bundt pan

Ingredients

8 oz unsalted butter 2 sticks = 1 cup
3 cups granulated sugar
6 large eggs -room temperature
8 ounces sour cream -room temperature
½ teaspoon table salt
1 teaspoon baking powder
3 cups all-purpose flour
1 tablespoon vanilla extract

Instructions

Preheat the oven to 325 degrees F.
Grease a 10-inch tube pan or bundt pan and coat it with sugar. Or use pan-release spray.
Add the all-purpose flour, table salt, and baking powder to a medium bowl and whisk to combine. Set aside until needed.
Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment(or electric hand mixer and large bowl)and cream until light and fluffy. Scrape the sides and bottom of the bowl as needed.
Add the room temperature eggs one at a time, beating each one in before adding the next. Scrape the sides and bottom of the bowl between each addition.
Add the room temperature sour cream and mix it into the butter mixture.
Add the dry ingredients to the mixture, one-half cup at a time until combined. Mix on low just enough to incorporate.
Scrape the sides and bottom of the bowl as needed.
Add the vanilla to the cake batter and mix to combine.
Pour the batter into the prepared pan.
Place the cake pan on the center rack of a preheated oven and bake for 80-85 minutes or until a cake tester comes out clean.
*If you have an instant-read thermometer, the cake is done when it reaches210°F.
When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack to cool.
Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes. Then invert on a serving plate to cool completely.
Serve with fresh berries, vanilla ice cream or homemade whipped cream.

Notes

If you want to substitute cake flour for the all-purpose flour, add an additional 2 tablespoons of flour per cup or 6 tablespoons of additional cake flour for this recipe. Cake flour has a lower protein count than all-purpose flour, which makes a tender cake that is lighter and fluffier, but it also weighs less, which is why you need to add the extra flour.

Nutrition