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Sour Cream Pound Cake Recipe

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This classic Sour Cream Pound Cake recipe delivers a rich, moist, and tender cake with a fine crumb and a delicate vanilla flavor. Using sour cream enhances the texture and adds a slight tanginess that perfectly balances the sweetness. Baked in a Bundt pan to develop a beautiful golden crust, this pound cake is an ideal dessert for any occasion, easy to make with simple pantry staples.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour (360g)
  • 1 teaspoon kosher salt or ½ teaspoon fine salt
  • ½ teaspoon baking soda

Wet Ingredients

  • 1 cup unsalted butter, room temperature (226g)
  • 3 cups granulated sugar (600g)
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup sour cream, room temperature (240g)

Instructions

  1. Preheat and Prepare the Pan: Preheat the oven to 325ºF (163ºC). Butter and flour a large Bundt pan with a capacity of 12 to 16 cups, or alternatively, use baking spray right before adding the batter to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined.
  3. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
  4. Add Eggs One at a Time: With the mixer running on medium speed, add the eggs one by one, ensuring each egg is fully incorporated before adding the next. Occasionally scrape down the sides of the bowl to incorporate all ingredients evenly. Once all eggs are combined, add the vanilla extract and mix briefly.
  5. Alternate Adding Flour and Sour Cream: Reduce the mixer speed to low. Add one third of the flour mixture, followed by half of the sour cream. Repeat this process with another third of the flour, the remaining sour cream, and finally the last of the flour mixture. Mix only until combined to avoid overworking the batter. Scrape the bowl once more if necessary.
  6. Transfer Batter and Bake: Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on a towel-lined counter or cutting board to settle the batter and remove large air bubbles. Place the pan in the preheated oven and bake for approximately 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes to let the crust set and contract slightly. Then invert the cake onto a wire rack to cool completely before slicing.

Notes

  • Use baking spray to grease the pan immediately before adding the batter to prevent pooling that can cause sticking or marks on the cake crust.
  • Allow the cake to partially cool in the pan for 10 to 15 minutes to help the crust firm up and shrink away from the pan, reducing the risk of breaking or sticking.
  • Never let the cake cool completely in the pan as steam can cause sticking; always invert it onto a wire rack to cool.
  • Wait until the cake has completely cooled before slicing to prevent drying out from cutting while still hot.
  • The cake will keep fresh for up to 3 days stored in an airtight container at room temperature.

Find it online: https://marthatasty.com/sour-cream-pound-cake-recipe/