Sour Cream Pound Cake
A rich and moist sour cream pound cake that brings comfort and joy with its sweet vanilla flavor and velvety texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sour cream
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the sour cream and vanilla extract into the mixture.
- Whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Serve with fresh fruits, whipped cream, or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
Find it online: https://doughgirlbylea.com/sour-cream-pound-cake/