Categories: FOOD

Sour Cream Pound Cake Recipe – Moist & Buttery


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

This sour cream pound cake is buttery, moist, and so tender. The light vanilla flavor with a little tang from the sour cream makes it delicious on its own, or even better with berries, whipped cream, or ice cream.

Secrets Behind the Perfect Pound Cake

  • Consistent results: With my tried-and-true techniques, you won’t end up with dry edges or a sunken center (which can happen with pound cake).
  • Stays moist for days: Thanks to the sour cream, this pound cake keeps its soft crumb and rich flavor even after sitting on the counter.
  • Perfect for non–frosting fans: If traditional cakes with sugary frosting aren’t your thing, this pound cake is for you!

Sour Cream Pound Cake Ingredients

  • Flavor: Experiment with flavor by swapping out the vanilla extract for almond, orange, butter rum, or lemon extract.
  • Toppings: A dusting of powdered sugar is perfect, but it’s also delicious with fresh berries, fruit, whipped cream, glaze, or ice cream.

How to Make Sour Cream Pound Cake

This cake is moist, rich, and full of buttery vanilla flavor. It’s a classic sour cream pound cake recipe, featuring a timeless texture and taste. Let’s get started!

  1. Prep: Preheat the oven to 325°F. Prepare a 12-cup bundt pan by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour, then gently tap off the excess.
  2. Dry Ingredients: Sift flour, baking soda, and salt together in a large bowl and set aside.
  3. Cream Sugar & Butter: Add unsalted butter and sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Scrape down the sides of the bowl as necessary.
  4. Eggs: Add eggs one at a time, beating well after each addition.
  5. Combine: On low speed, add in the flour mixture and sour cream in a few additions, alternating between the two until completely absorbed. Add vanilla extract and mix until just barely combined.
  6. Pour, Bake, Enjoy: Pour pound cake batter into the prepared pan and bake 80–85 minutes, until a toothpick comes out with minimal crumbs. Cool for 20 minutes, then invert onto a wire rack. Wait 5–8 minutes before lifting the pan, then cool completely. Dust with powdered sugar, add toppings, and enjoy.

Alyssa’s Pro Tip

  • Grease Well: I found that shortening with a flour dusting releases the cake the best. Be sure to coat every corner of the pan. A baking spray with flour also works for an easier option.

Pin this now to find it later

Pin It

Prevent your screen from going dark

  • Preheat the oven to 325 degrees Fahrenheit. Prepare a 12-cup bundt pan by using a paper towel to coat the inside well with shortening. Dust the inside of the pan well with flour before gently tapping the excess.

  • Sift 3 cups all-purpose flour, ½ teaspoon baking soda, and 1 teaspoon salt together in a medium bowl and set aside.

  • Add 1 cup softened unsalted butter and 3 cups granulated sugar to the bowl of a stand mixer and beat on medium-high speed with the paddle attachment until light and fluffy, about 4 minutes. Add 6 large eggs, one egg at a time, beating well after each addition.

  • On low speed, add in the flour mixture and 1 cup sour cream in a few additions, alternating between the two until completely absorbed . Add 1 tablespoon vanilla extract and mix until just barely combined.

  • Pour the batter into the prepared bundt pan and bake for about 80 to 85 minutes, or until a toothpick comes out nearly completely clean, with minimal crumbs on it.

  • Let the cake cool for about 20 minutes before inverting the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan up off the cake. Allow to cool completely before slicing.

  • Dust with powdered sugar and the toppings of your choice, and enjoy.

Storage Instructions
  • Storage: Keep in an airtight container at room temperature for 3–4 days, or up to 6 days in the fridge.
  • Freeze: Wrap tightly in plastic wrap and foil, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before serving.

Calories: 519kcalCarbohydrates: 75gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 145mgSodium: 284mgPotassium: 99mgFiber: 1gSugar: 51gVitamin A: 727IUVitamin C: 0.2mgCalcium: 43mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More Pound Cake Recipes to Try

There are many pound cake variations.  Blueberry Lemon, Cream Cheese Pound, and Glazed Lemon Pound Cake, among others. Here are a few more recipes to try.



Source link
Mainedigitalnews.com

Leave a Comment
Share
Published by
Mainedigitalnews.com
7 months ago

Recent Posts

A Conversation with Brian Rogers

By Kristin Marting. On 27 April 2026, TORCHES continues with a conversation with theatre and…

15 hours ago

NY Rangers Game 81 Open Thread: Rangers at Florida

The New York Rangers are in Sunrise to take on the Florida Panthers C team…

15 hours ago

Former CFTC Chair to Focus on Crypto Advisory Work

Chris Giancarlo, the former chair of the US Commodity Futures Trading Commission, is stepping away…

15 hours ago

The 'bizarre' story of the world's first LSD trip

Dr Albert Hoffman discovered the hallucinatory effects of LSD in April 1943 Source link

15 hours ago

Learn Japanese online: Your guide to effective language learning

Learning Japanese can be an exciting journey, full of new sounds, characters, and cultural insights.…

15 hours ago

Alex Copper and Alix Earle Beef, Explained

Photo-Illustration: Vulture; Photos: Maya Dehlin Spach/WireImage, Maya Dehlin Spach/2026GG/Penske Media via Getty Images The girlies…

15 hours ago