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Sour Cream Pound Cake

Recipe by Evelyn Marcella Rivera

A buttery, vanilla-scented sour cream pound cake with an impossibly tender crumb and gorgeous golden crust. Baked in a Bundt pan, this classic cake needs no frosting — just a fork and zero self-control.

  • Total Time1 hour 35 minutes
  • Yield12 servings 1x

Ingredients

Units Scale
  • 3 cups all-purpose flour (360g)
  • 1 teaspoon kosher salt (or 1/2 tsp fine salt)
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, room temperature (226g)
  • 3 cups granulated sugar (600g)
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup sour cream, room temperature (240g)

Instructions

  1. Prep Your Oven and Pan: Preheat the oven to 325°F. Butter and flour a large Bundt pan (12- to 16-cup). If using baking spray or nonstick spray, coat it right before adding the cake batter.
  2. Whisk the Dry Team Together: In a medium bowl, combine the flour, salt, and baking soda and whisk to combine. Set aside.
  3. Cream the Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 2 to 3 minutes.
  4. Add the Eggs One at a Time: Continue beating on medium speed while adding the eggs one at a time, waiting until fully incorporated before adding the next. Stop occasionally and scrape down the bowl. Once fully combined, add in the vanilla.
  5. Alternate Flour and Sour Cream: With the mixer on low, add one third of the flour mixture alternating with half of the sour cream. Repeat with another third of the flour, the rest of the sour cream, and the final bit of flour. Mix just until combined, stop to scrape down the bowl and mix once more if needed.
  6. Bake the Cake: Pour the batter into the prepared pan and gently tap it on a towel-lined counter to settle the batter and knock out air bubbles. Bake for 1 hour and 20 minutes or until a skewer inserted into the center comes out clean.
  7. Cool and Unmold: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Store in an airtight container for up to 3 days.

Notes

All dairy ingredients (butter, eggs, sour cream) must be at room temperature for the best texture. Pull them out at least 1 hour before baking. For a citrus twist, add the zest of 1 lemon or orange along with the vanilla. This cake freezes beautifully — wrap tightly in plastic wrap and foil for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sodium: 230
  • Saturated Fat: 12
  • Protein: 6
  • Cholesterol: 130

Find it online: https://blesseddish.com/sour-cream-pound-cake-so-good-youll-hide-it/