Sour Cream Pound Cake

Here’s a classic sour cream pound cake recipe—rich, buttery, and incredibly moist with a tight, tender crumb.

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🧁 Sour Cream Pound Cake

Ingredients

• 1 cup (226g) unsalted butter, softened

• 3 cups (600g) granulated sugar

• 6 large eggs, room temperature

• 3 cups (360g) all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup (240g) full-fat sour cream, room temperature

• 2 teaspoons pure vanilla extract

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Instructions

1. Preheat oven to 325°F (163°C).
   Grease and flour a 10-inch Bundt pan or tube pan very well.

2. Cream butter and sugar
   Beat butter on medium speed until smooth (about 1 minute).
   Gradually add sugar and beat 4–5 minutes until very light and fluffy.

3. Add eggs
   Add eggs one at a time, beating well after each addition.

4. Combine dry ingredients
   In a separate bowl, whisk together flour, baking soda, and salt.

5. Alternate adding flour and sour cream
   Add dry ingredients in three additions, alternating with sour cream (begin and end with flour).
   Mix on low just until combined. Stir in vanilla.

6. Bake
   Pour batter evenly into prepared pan.
   Bake 70–85 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool
   Cool in pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

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Optional Simple Glaze

• 1 cup powdered sugar

• 1–2 tablespoons milk or lemon juice

• ½ teaspoon vanilla (optional)

Whisk until smooth and drizzle over cooled cake.

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Tips for Best Results

• Room temperature ingredients = smoother batter.

• Don’t overmix once flour is added.

• Bake low and slow for that classic dense, velvety texture.

• This cake tastes even better the next day!

If you’d like, I can also give you a lemon, almond, or cream cheese swirl version.