Sour Cream Pound Cake

5 from 1 vote

This classic sour cream pound cake is rich, buttery, and incredibly moist with a soft, tender crumb. This old-fashioned pound cake recipe delivers a dense yet velvety texture with the addition of sour cream, creating a cake that stays moist for days.

Prep Time15

Cook Time1 30

Course: Dessert

Cuisine: French

Keyword: bundt cake, pound cake, sour cream pound cake

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

1 cup Butter (softened)
3 cups Sugar
6 large Eggs
1 Tablespoon Vanilla Extract
1 cup Sour Cream (full-fat)
3 cups Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
PAM Baking Non-Stick Cooking Spray

Instructions

Preheat oven to 300 degrees. Generously spray a 10-inch bundt pan with a non-stick spray (I like PAM Baking Spray).
In a large mixing bowl, cream together butter and sugar for 3-4 minutes, until light and fluffy. Scrape the sides of the bowl. Add in eggs, sour cream and vanilla and mix for 1 minute longer.
Add the flour, baking powder, and salt, and mix just until combined.
Spoon the batter into the prepared pan. Bake for 1 hour 30 minutes but check after 1 hour to make sure the top isn't getting too brown. If so, tent a piece of foil over it (make sure it isn't touching the cake or it may stick) to keep it from becoming too brown. Place a toothpick or cake tester into the center of the cake to check for doneness. Do not overbake.
Remove from the oven. Let cake cool in pan for 10–15 minutes. Gently run a knife around the edges. Place a plate or rack on top. Flip confidently in one motion. Let it fully cool upside down

Nutrition