Sour Cream Pound Cake
A rich and buttery pound cake with a moist crumb, enhanced by the tanginess of sour cream.
Equipment
- Oven
- Bundt Cake Pan
- Mixer
- Mixing Bowls:
Ingredients
- 1 cup unsalted butter softened
- 3 cups sugar
- 6 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 cups all-purpose flour
- 1 cup sour cream at room temperature
Instructions
- Preheat the oven to 325°F (163°C) and grease a bundt pan.
- Cream the butter and sugar together in a mixer for 4-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually add the flour mixture and sour cream to the butter mixture, alternating between them. Mix until just combined.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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Notes
Store leftovers wrapped in plastic wrap at room temperature for up to a week, or refrigerate for longer storage.