Sour Cream Pound Cake
Make our moist sour cream pound cake with this easy recipe. Pound cake is a fabulous summer dessert for a crowd at a BBQ or party. Whether you top this Southern dessert with a glaze or leave it plain, it’s sure to be a crowd pleaser!
Servings: 24 slices
Calories: 259kcal
Ingredients
For the Sour Cream Pound Cake
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup sour cream at room temperature
For Serving
- Whipped cream
- Fresh berries such as raspberries and blueberries
Instructions
- Preheat the oven to 350°F. Butter and flour a 10-cup bundt pan, making sure to tap out the excess flour.
- Place the butter, sugar, vanilla extract, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for a couple minutes until the mixture is thick, fluffy, and nearly white, about 7-10 minutes.
- While the mixer is going, sift the flour and baking soda together into a large bowl.
- Lightly beat the eggs in a medium bowl until blended, then gradually add them to the butter mixture. Add a tablespoon of flour with each addition of egg to prevent the batter from curdling. Beat the batter until well blended, scraping down the sides as needed.
- Add half of the sour cream to the batter, then stir on low speed for about 5 seconds. Add half of the flour mixture and mix again for 5 seconds. Repeat until all the sour cream and flour is added to the batter.
- Fold the batter by hand for a few seconds to make sure the mixture is evenly blended, then beat on high speed for 3 seconds.
- Gently pour the batter into the prepared bundt pan and smooth the top.
- Bake at 350°F for 60-70 minutes, until the pound cake has a golden brown dome with a crack on top. It is done when a wooden toothpick or skewer inserted into the crack comes out clean.
- Let it cool for 10 minutes in the pan, then turn it out onto a wire rack and let it cool for about 1 hour before slicing. Serve with whipped cream and fresh berries.
Notes
- Make sure the ingredients are high quality and at room temperature. Cold ingredients don't mix properly.
- Cream the butter with the vanilla, sugar, and salt until it's almost white.
- Sift the flour. This will lighten up the texture and eliminate lumps in the batter.
- Don't overmix the batter, or it will be tough.
- Be careful not to overbake. A skewer inserted into the deepest part should come out clean.
Nutrition
Serving: 1slice | Calories: 259kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 75mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
