Sour Cream Pound Cake Recipe
A delicious, soft and light sour cream pound cake. Don't forget to check out my step by step photos and tips above!
Servings 12 servings
Calories 514kcal
Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon kosher salt or ½ tsp fine salt
- ½ teaspoon baking soda
- 1 cup unsalted butter room temperature (226g)
- 3 cups granulated sugar (600g)
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream room temperature (240g)
Instructions
- Preheat the oven to 325ºF. Butter and flour a large Bundt pan (12- to 16-cup). If you want to use baking spray or nonstick spray instead, coat it right before you add the cake batter.
- In a medium bowl combine the flour, salt and baking soda and whisk to combine.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 2 to 3 minutes.
- Continue beating on medium speed while adding the eggs in, one at a time, waiting until fully incorporated before adding the next. Stop occasionally and scrape down the bowl as you incorporate the eggs. Once fully combined, add in the vanilla.
- With the mixer on low, add one third of the flour mixture alternating with half of the sour cream. Repeat with another third of the flour, the rest of the sour cream, and the final bit of flour. Mix just until combined, stop to scrape down the bowl and mix once more if needed. (Coat your pan with baking spray now, if needed.)
- Pour the batter into the prepared pan, and gently tap it on a towel-lined counter or a cutting board to settle the batter and knock out any large air bubbles. Bake for 1 hour and 20 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. The cake will last for 3 days in an airtight container.
Video
Notes
- If you use baking spray to grease the pan, spray the pan right before you add the batter to it. If done at the start of the recipes, the spray can slowly drip down the tall sides of the pan and collect in the bottom. This can cause the sides of the cake to stick or the spray to leave a mark on the top of the cake’s crust.
- Partially cool the cake in the pan before removing it. You only need 10-15 minutes, but this gives time for the outer crust to cool just enough to contract and firm up a bit. If you remove it right away, the crust can stick, or the cake can break. Alternatively, don’t let the cake cool completely in the pan, or it can steam and stick to the pan, and it won’t release cleanly.
- Make sure to let it cool completely on a wire rack before slicing. Cutting a hot pound cake can actually dry it out. Steam will release from the cut sides as it cools off, causing the cake to lose moisture.
Nutrition
Calories: 514kcal | Carbohydrates: 75g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 280mg | Potassium: 95mg | Fiber: 1g | Sugar: 51g | Vitamin A: 711IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 2mg