Sour Cream Pound Cake
This easy Sour Cream Pound Cake recipe is rich, buttery, and incredibly moist with a perfectly tender crumb. It’s a classic, easy-to-make bundt cake that’s perfect for any occasion.
Servings: 16
Calories: 321kcal
Cost: 4
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter , softened
- 2 cups granulated sugar
- 6 large eggs , room temperature
- 4 teaspoons vanilla extract
- 1 cup sour cream
Instructions
- Preheat oven to 350 degrees F. Grease a bundt pan with nonstick cooking spray.
- In a small bowl, combine the flour, baking soda, and salt.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.1 cup butter, 2 cups granulated sugar, 6 large eggs
- Stir in the vanilla and sour cream.4 teaspoons vanilla extract, 1 cup sour cream
- Slowly stir in the flour mixture, just until combined.
- Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Video
Notes
Storing Instructions: Pound cake will keep stored at room temperature for 3 days, or in the refrigerator for up to one week.
Freezing Instructions: Allow baked pound cake to cool completely. Wrap tightly in plastic wrap, then aluminum foil (or place in a freezer ziplock bag). Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Sour Cream Pound Cake Loaves: Divide the batter between two standard loaf pans.
Strawberries and Cream Topping:
- 1 lb fresh strawberries
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
In a large bowl beat the heavy whipping cream for about 1 minute.
Continue beating while slowly adding 1/4 cup of sugar and 1 tsp of vanilla.
Continue beating until stiff peaks form. Slice pound cake and top slice with fresh strawberries and whipped cream.
Nutrition
Calories: 321kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 264mg | Potassium: 74mg | Fiber: 1g | Sugar: 26g | Vitamin A: 457IU | Calcium: 32mg | Iron: 1mg
Recipe Link
Recipe Video
