Sour Cream Pound Cake

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This Sour Cream Pound Cake is super flavorful, buttery, moist, and dense in the best way as only pound cake can be. It's delicious on its own or topped with macerated strawberries and cream, other seasonal berries or fruit, or lemon curd - no need for frosting or a sweet glaze with this one!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

1 cup salted butter softened
2 3/4 cup (550g) granulated sugar
6 large eggs room temperature
3 cups (423g) all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream room temperature
1 Tablespoon pure vanilla extract

Instructions

Preheat the oven to 325°F. Butter and flour a 10-inch tube or bundt pan or two 4.5x8-inch loaf pans. Set aside.
Mix butter and sugar using an electric mixer for 3-4 minutes on high speed until light and fluffy.
1 cup salted butter, 2 3/4 cup (550g) granulated sugar
Add eggs, one at a time, scraping the bowl and mixing well after each addition.
6 large eggs
Sift together flour, salt, and baking soda in a separate bowl.
3 cups (423g) all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking soda
Decrease mixer speed to low and slowly add flour mixture in two increments. Mix just until all is incorporated, but do not overmix.
Add sour cream and vanilla extract, scraping sides and mixing just until combined.
1 cup sour cream, 1 Tablespoon pure vanilla extract
Scrape batter into prepared bundt pan. Bake for 1 hour and 15-25 minutes or until an inserted toothpick comes out clean. If the cake becomes too dark, cover it with foil.
Remove from the oven and let cool for 10 minutes before inverting the cake onto a serving plate.
Slice and serve with berries and sweetened whipped cream, if desired.

Nutrition

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