Description
Indulge in the rich, moist goodness of a classic Sour Cream Pound Cake. This Southern dessert is perfect on its own or with a touch of fresh berries or glaze.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
- Cream Butter and Sugar: In a large bowl, cream softened butter and sugar until light and fluffy.
- Add Eggs and Mix: Add eggs one at a time, mixing well after each addition.
- Combine Wet Ingredients: Stir in sour cream and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt.
- Combine Mixtures: Gradually add dry ingredients to wet mixture, mix until combined.
- Bake: Pour batter into pan, bake for 1 hour and 15 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Let cake cool in pan for 10-15 minutes, then transfer to rack to cool completely.
Notes
- This cake tastes even better the next day.
- Enjoy plain or top with fresh berries, powdered sugar, or a simple glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
