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Sour Cream Pound Cake

A rich, tender pound cake with a tangy twist from sour cream, perfect for dessert, breakfast, or coffee time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups unsalted butter softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Grease a 9x5-inch loaf pan with butter and lightly dust with flour.
  3. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3–5 minutes.
  4. Add the eggs one at a time, mixing well after each addition until fully incorporated.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
  7. Stir in the vanilla extract until evenly distributed.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.

Notes

Let the cake cool in the pan for 15 minutes before transferring to a wire rack to prevent breaking. Store in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.