SOUR CREAM POUND CAKE RECIPE

Sour Cream Pound Cake Recipe is a simple classic and always a crowd-pleaser! It’s creamy and smooth on the inside with a crispy crust on the outside and top. I love that!

This cake 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 buttery cake is great with fresh fruit, fruit sauce, cool whip, caramel, chocolate or plain. It’s very versatile; this is one reason I like it for potlucks and parties. You can serve a Pound Cake Bar with various toppings and everyone will be happy!

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.

Sour Cream Pound Cake Recipe Tips

• Always use real butter in pound cake recipes unless the recipe specifically gives you a substitution
• Use good quality ingredients. Premium flour, butter, and vanilla especially. It really does make a difference in taste
• The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg use this guide for substitutions

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HOW DO YOU STORE LEFTOVER POUND CAKE

I recommend storing leftover pound cake on the counter at room temperature in an airtight container. I usually wrap it in plastic wrap or cut it in slices and keep it on a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.

CAN I FREEZE POUND CAKE?

Pound cake freezes nicely. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.

You may enjoy these pound cakes

1. Butter Beer Pound Cake
2. Coffee Cake Pound Cake
3. Orange Creamsicle Pound Cake
4. Sheet Pan Pound Cake
5. Can I Bake a Pound Cake in a 9×13-inch Pan?

Sour Cream Pound Cake Recipe

Always a crowd-pleaser, Sour Cream Pound Cake Recipe is soft, moist and buttery.

Author: Paula

4.74 from 133 votes

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Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 18 slices

Ingredients

• 1 cup real butter no substitutions, I like this.
• 3 cups granulated sugar
• 6 large eggs room temperature
• 8 ounces sour cream room temperature
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3 cups all-purpose flour I use this.
• 1 tablespoon vanilla extract I use this.

Instructions

• Preheat oven to 325 degrees F.
• Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray.
• In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
• Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Mix to combine.
• 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. Stop the mixer and scrape the sides. Combine again.
• Spoon batter into prepared pan.
• Bake 325°f for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. (I recommend you Calibrate your Oven once a year so that the time showing is the actual temperature inside. The cooking time stated is for my oven and my pan both affect cooking time. Therefore, I recommend you watch your cake closely the first time you bake this recipe. Make notes for when you make it again. As well as using the toothpick test to determine when a cake is done, you may want to get this cake thermometer. It is done when the cake reads 210°F
• When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack.
• Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes before inverting on a tray to cool completely.

Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 346kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 189mg | Potassium: 90mg | Fiber: 1g | Sugar: 34g | Vitamin A: 484IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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