Sour Cream Pound Cake Recipe takes 90 minutes to bake since it’s so dense, but well worth the time. It is flavored with vanilla extract and has a vanilla/buttery combo flavor.
This Sour Cream Pound Cake Recipe is another classic Pound Cake recipe I’ve made for my Pound Cake series. You can get all the recipes here. Of the Whipping Cream Pound Cake, Cream Cheese Pound Cake and this Sour Cream Pound Cake Recipe, my favorite is still the Whipping Cream Pound Cake with this sour cream one being a very close second. It is a very, very close race! Whipping Cream Pound Cake has a slightly deeper, richer taste (slightly) that’s why it is ahead of this Sour Cream Pound Cake Recipe.
Ingredients
- 1 cup real butter, no substitutions
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup (8 ounces) sour cream
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Spray a 10 cup bundt pan with non-stick spray.
- Cream butter and sugar until fluffy.
- Add eggs one at a time beating each one in before adding the next.
- Stir in sour cream.
- Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined.
- Stir in vanilla.
- Spoon batter into prepared pan.
- Bake 350 degrees for 90 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into center of cake. Cake is done when dry crumbs or no crumbs stick to the pick.
- Allow cake to cool on a wire rack for 1 to 20 minutes before inverting on a tray to cool completely.
Notes
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