Sour Cream Pound Cake

5 from 1 vote

This old-fashioned sour cream pound cake is a simple and easy dessert that comes together with just a handful of basic pantry staples!

Course Dessert

Cuisine Southern

Keyword old fashioned sour cream pound cake, Sour Cream Cake, Sour Cream Pound Cake, sour cream pound cake recipe

Prep Time 20

Cook Time 1 10

Cooling Time 1

Total Time 2 30

Servings slices

Calories 322.1kcal

Author Blair Lonergan

Ingredients

1 cup (2 sticks) salted butter, at room temperature
2 cups granulated sugar
3 large eggs
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
Garnish: powdered sugar
Optional, for serving: whipped cream; fresh berries; ice cream; fresh mint

Instructions

Preheat oven to 325°F. Grease a Bundt pan and dust with flour (or use a nonstick baking spray). In a large bowl, use the paddle attachment on an electric stand mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, and mix until incorporated. Stir in sour cream and vanilla extract.
Sift together the flour, baking soda, cream of tartar, and salt. Gradually add the flour mixture to the batter and mix just until combined.
Transfer to the prepared pan.
Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10-15 minutes, and then remove to a wire rack to cool completely. Once the cake is cool, dust with powdered sugar just before slicing and serving.

Notes

If you're starting with unsalted butter (rather than salted butter), add an extra ½ teaspoon salt to the batter.

The pound cake will stay fresh when covered at room temperature for up to 3 days. It does not need to be refrigerated. For the refrigerator or countertop, you can just wrap the cake tightly with plastic wrap. For the freezer, I recommend a layer of plastic wrap, followed by another layer of aluminum foil to prevent freezer burn. Pound cake will keep in the fridge for up to 1 week, or in the freezer for up to 3 months.

Nutrition