Sour Cream Pound Cake

This classic Sour Cream Pound Cake is rich, buttery and perfectly moist with a tender crumb and just the right hint of vanilla. Serve it plain, dusted with powdered sugar or topped with fresh berries and whipped cream for an easy dessert any time of year.

Course Cake, Dessert

Cuisine American, Southern

Keyword best-sour-cream-pound-cake

Prep Time 15

Cook Time 1 15

Cooling Time 4

Total Time 5 30

Servings servings

Calories 431kcal

Ingredients

3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups unsalted butter softened (3 sticks)
3 cups granulated sugar
6 large eggs room temperature
1 Tbsp vanilla extract
1/4 tsp almond extract
1 cup full fat sour cream room temperature
powdered sugar for garnishing

Instructions

Preheat the oven to 325°F. Grease and flour a 10-inch bundt pan (10-12 cup) with baking spray. Set aside.
In a medium mixing bowl use a whisk to sift the flour, baking soda and salt together.
In the large bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, around 4-5 minutes. (This technique whips air into the butter and gives the cake more rise).
On medium speed, add the eggs, one egg at a time, beating to incorporate. To the creamed mixture, add the vanilla extract and almond extract, mixing to combine.
On low speed, add the sifted flour mixture alternately with the sour cream beginning and ending with flour. Stop and scrape the sides of the bowl periodically. After all has been added, increase the mixer to medium speed beating just until no streaks of flour are visible. Remove the bowl from the mixer stand.
Pour the cake batter evenly into the prepared pan. Tap pan on counter to release air bubbles, if needed.
Transfer to the oven and bake for 75-85 minutes or until golden brown and a toothpick inserted into the center of the cake comes back clean.
Cool in the pan for 15 minutes before flipping it out onto a wire rack to cool completely.
Top cooled cake with a sprinkle of powdered sugar. Slice and serve as is, or with peaches or fresh berries topped whipped cream.

Notes

- Butter: You can use salted butter or unsalted butter in this pound cake recipe.

- Sour Cream Substitution: If for some reason you need to replace the sour cream with an alternate ingredient I would recommend using whole fat buttermilk or plain Greek yogurt.

- Glaze: There's plenty of room to customize a glaze for this pound cake. You could drizzle it with a lemon glaze, a simple vanilla cream glaze, orange glaze or even chocolate. If you prefer, you could serve it without the glaze simply dusted with additional powdered sugar. (confectioner’s sugar)

- Pan Options: This recipe makes a ton of batter so you’ll need a minimum of a 10” bundt pan. Any smaller and you'll risk spilling in the oven. You could divide the cake batter and bake it in two loaf pans. You could also adapt this recipe using a large angel food cake pan.

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