Get the Recipe:
Sour Cream Pound Cake
Sour cream is the key to making this pound cake wonderfully rich and moist.
Ingredients
- 3 cups (360 g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups (339 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 ½ cups (300 g) firmly packed light brown sugar
- 6 large eggs
- 2 teaspoons vanilla extract*
- 1 cup (226 g) sour cream
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Instructions
- Preheat oven to 325°F (160°C). Generously grease a 12-cup tube or Bundt pan.
- Whisk together the flour, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, two at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of sour cream.
- Transfer the batter to the prepared pan, and spread evenly. Bake 80 to 90 minutes, or until the top is golden brown and a pick inserted into the center comes out clean.
- Cool in the pan for 15 minutes. Then remove the cake from the pan to finish cooling.**
- Garnish, if desired, with sweetened whipped cream and berries, or use your favorite toppings.
Notes
- *Substitute almond extract or your favorite extract for some variety. A combination of vanilla and almond is nice, too.
- **If you used a tube pan, you will likely want to flip the cake out of the pan and then flip it again so that fantastic crust is right side up.
- Store in an airtight container at room temperature up to 5 days.
- Recipe adapted from Southern Living.
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