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Old-Fashioned Sour Cream Pound Cake

A delightful classic pound cake that combines creaminess with a rich buttery flavor, resulting in a moist and satisfying treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure at room temperature
  • 3 cups granulated sugar
  • 6 large eggs Use room temperature
  • 1 cup sour cream Adds moisture
  • 3 cups all-purpose flour Sifted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 10-inch Bundt pan by greasing it with butter and dusting it with flour.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 5 minutes.
  3. Beat in the eggs one at a time, fully incorporating each before adding the next.
  4. Mix in the sour cream and vanilla extract until well combined.
  5. Whisk together the flour, baking powder, and salt in a separate bowl.
  6. Gradually add the dry mixture to the butter mixture, mixing until just combined.
  7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.

Notes

For serving, pair with whipped cream, fresh berries, or a scoop of vanilla ice cream. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.