Traditional Sour Cream Pound Cake
A moist, dense, and flavorful pound cake with a classic sour cream twist, perfect for any occasion.
Prep time: 15 minutesCook time: 1 hour 20 minutesServes: 12
Ingredients
2 cups butter (softened)
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Instructions
1. Preheat your oven to 325°F (160°C) and grease a 10-inch bundt pan.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture.
6. Stir in the vanilla extract until well combined.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake in the preheated oven for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 5 days.
Reheating
To reheat, slice a piece and microwave on medium power for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
