Old-Fashioned Sour Cream Pound Cake Recipe
Imagine a dessert that ticks every box. This sour cream pound cake is the trifecta of sweet satisfaction—it’s buttery, fluffy, and has just the right amount of tang, thanks to the addition of sour cream.
Equipment
- Mixing bowl
- Hand or stand mixer
- Loaf Pan
- Measuring cups and spoons
- Spatula
- Oven
Ingredients
- 2 ½ cups 315g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 225g unsalted butter
- 3 cups 600g granulated sugar
- 6 large eggs
- 1 cup 240ml sour cream
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (163°C). Grease your bundt or tube pan generously with butter or cooking spray, and dust it with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
- Sift together the all-purpose flour, baking soda, and salt in a medium mixing bowl. Set aside.
Step 3: Cream the Butter and Sugar
- Using an electric mixer, beat the softened butter and granulated sugar together on medium speed until the mixture becomes fluffy and pale—this will take about 3-5 minutes.
Step 4: Add the Eggs
- Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Step 5: Incorporate Sour Cream and Vanilla
- Reduce the mixer speed to low and add the sour cream and vanilla extract. Mix until just combined.
Step 6: Combine Wet and Dry Ingredients
- With the mixer on low, gradually alternate adding the sifted dry ingredients and sour cream mixture to the butter mixture. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix as this can affect the cake's texture.
Step 7: Pour and Bake
- Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Place it in the oven and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
- Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a cooling rack. Once completely cool, slice and serve!
Notes
When making this sour cream pound cake, ensure the butter and eggs are at room temperature for smooth mixing and avoid overmixing the batter to maintain a tender texture. This classic dessert shines best when baked with care and patience, rewarding you with a rich, moist, and flavorful treat every time!