🍰 Velvety Sour Cream Pound Cake
This classic sour cream pound cake is rich, buttery, and incredibly tender with a fine, velvety crumb. The sour cream adds moisture and a subtle tang that makes it extra special.
📝 Ingredients
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1 cup (225 g) unsalted butter, softened
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2 cups (400 g) granulated sugar
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4 large eggs, room temperature
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1 cup (240 g) full-fat sour cream, room temperature
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1 tbsp vanilla extract
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2½ cups (315 g) all-purpose flour
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt
👩🍳 Instructions
1️⃣ Prep
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Preheat oven to 325°F (160°C).
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Grease and flour a 9×5-inch loaf pan or 10-cup bundt pan.
2️⃣ Cream Butter & Sugar
Beat butter and sugar together for 4–5 minutes until pale and fluffy.
(This step creates that velvety texture—don’t rush it!)
3️⃣ Add Eggs
Add eggs one at a time, mixing well after each addition.
4️⃣ Add Sour Cream & Vanilla
Mix in sour cream and vanilla until smooth.
5️⃣ Combine Dry Ingredients
In a separate bowl whisk:
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Flour
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Baking soda
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Baking powder
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Salt
Gradually add to the batter. Mix just until combined. Do not overmix.
6️⃣ Bake
Pour into prepared pan and smooth the top.
Bake:
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Loaf pan: 60–75 minutes
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Bundt pan: 70–80 minutes
Cake is done when a toothpick inserted in the center comes out clean.
7️⃣ Cool
Cool in pan 15 minutes, then transfer to a rack to cool completely.
Dust with powdered sugar or glaze if desired.
✨ Optional Simple Vanilla Glaze
Mix:
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1 cup powdered sugar
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2–3 tbsp milk
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½ tsp vanilla
Drizzle over cooled cake.
💡 Tips for Extra Velvet Texture
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Use full-fat sour cream only.
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Make sure butter and eggs are room temperature.
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Cream butter and sugar until very fluffy.
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Bake low and slow (325°F is key).
If you’d like, I can also give you a lemon version, cream cheese variation, or a marble swirl version 🍋🍫