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Sour Cream Pound Cake

A tender, moist cake with incredible flavor, using sour cream to ensure it stays soft for days.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 1 cup full-fat sour cream room temperature
  • 2 teaspoons vanilla extract

Equipment

  • One 10-inch bundt pan or loaf pan
  • Nonstick cooking spray or butter and flour for pan preparation
  • Electric mixer or mixing bowls with a whisk
  • Measuring cups and spoons
  • Wooden spoon or spatula for folding
  • Toothpick or cake tester
  • Cooling rack
  • Offset spatula or knife for removing cake from pan

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit and generously coat your bundt or loaf pan with nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
  3. Using an electric mixer on medium speed, beat the softened butter and sugar together for 3 to 4 minutes until light and fluffy.
  4. Add the eggs one at a time, beating for about 20 seconds after each addition.
  5. Alternately add the dry ingredients and sour cream in three additions of flour and two of sour cream, mixing on low speed.
  6. Fold in the vanilla extract until just combined.
  7. Pour the batter into the prepared pan, smoothing the top.
  8. Bake for 55 to 65 minutes, until a toothpick inserted into the thickest part comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack.
  10. Allow to cool completely, about 2 hours, before slicing or frosting.

Notes

This cake stays moist for up to five days and can be served plain or with toppings.