Sour Cream Pound Cake
A delightful and moist cake made with sour cream, perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup softened unsalted butter Should be at room temperature.
- 3 cups granulated sugar
- 6 large eggs Should be at room temperature.
- 1 cup sour cream
- 1 tablespoon vanilla extract
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Prepare a 12-cup bundt pan by coating it with shortening and dusting it with flour.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
Mixing
- In a stand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each addition.
- On low speed, alternate adding the flour mixture and sour cream until fully combined, then add vanilla extract.
Baking
- Pour the batter into the prepared bundt pan and bake for 80 to 85 minutes, or until a toothpick comes out nearly clean.
Cooling
- Let the cake cool in the pan for about 20 minutes before inverting onto a cooling rack. Wait 5 to 8 minutes before lifting the pan.
- Allow the cake to cool completely before slicing.
Serving
- Dust with powdered sugar and serve with fresh fruit, whipped cream, or ice cream.
Notes
Store in an airtight container at room temperature for up to five days. Can be frozen for up to three months.