Sour Cream Pound Cake is a moist, rich, and buttery dessert with a tender crumb. Perfect on its own or served with fruit, whipped cream, or a drizzle of glaze.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
Instructions
1. Prepare the Oven and Pan:
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or tube pan, or use a baking spray with flour.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs:
- Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Incorporate Sour Cream and Dry Ingredients:
- Reduce the mixer speed to low. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the dry ingredients.
- Stir in the vanilla extract until just combined. Be careful not to overmix.
6. Pour Batter and Bake:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 1 hour and 15-30 minutes, or until a toothpick inserted into the center comes out clean.
- Start checking for doneness at 1 hour and 15 minutes.
7. Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Carefully invert the cake onto a wire rack and let it cool completely before slicing.
Optional Glaze:
Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Mix the ingredients together until smooth. Drizzle over the cooled cake.
Tips:
- Room temperature ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smoother batter and better texture.
- Flavor variations: Add a teaspoon of almond extract or lemon zest for a different flavor twist.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This Sour Cream Pound Cake is a timeless classic that’s sure to impress with its rich, buttery flavor and soft texture. Perfect for any occasion! 🍰✨
