Introduction

This Sour Cream Pound Cake is a classic dessert with a tender crumb and rich flavor that comes from the sour cream. It’s perfect for any occasion, offering a moist texture and a delightful vanilla aroma that fills your kitchen.

A round bundt cake with a golden brown crust sits on a white marble cake stand. The cake is dusted with light powdered sugar, showing a texture of small holes on the surface. Two slices are cut and placed against the cake, revealing a soft, light yellow inside crumb. Two fresh red strawberries with green leaves rest at the base of the cake on the stand. The background is a white marbled texture with a soft gray cloth casually draped beside the stand. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
6 large eggs, room temperature
4 teaspoons vanilla extract
1 cup sour cream

Instructions

Step 1: Preheat your oven to 350 degrees F (175 degrees C). Grease a bundt pan with nonstick cooking spray to prevent sticking.
Step 2: In a small bowl, whisk together the flour, baking soda, and salt until well combined.
Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape the sides of the bowl as needed.
Step 5: Stir in the vanilla extract and sour cream until combined and smooth.
Step 6: Gradually add the flour mixture to the wet ingredients, stirring gently just until the batter is combined. Avoid over-mixing.
Step 7: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 45 to 60 minutes.
Step 8: Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
Step 9: Remove from oven and allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

Use room temperature eggs and butter for better mixing and a lighter texture.
For a citrus twist, add 2 teaspoons of lemon or orange zest to the batter.
Try topping with a simple glaze made from powdered sugar and lemon juice once the cake has cooled.
If you prefer a denser cake, reduce the baking soda to 1/2 teaspoon.

Storage

Store the pound cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. To keep it fresh longer, you can freeze the cake in an airtight container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat slices briefly in the microwave for a warm treat.

How to Serve

A slice of golden brown bundt cake with a light dusting of powdered sugar sits on a white plate. The cake slice has a soft, spongy texture with a slightly crisp outer edge. Next to the cake slice is a dollop of white whipped cream topped with fresh berries, including a halved red strawberry, dark blackberries, and deep blue blueberries. Another plate with a similar slice and berry topping is placed slightly behind. The whole bundt cake, with a rich golden crust and the same powdered sugar dusting, is displayed on a wooden cake stand. Fresh strawberries and blackberries are scattered around on a white marbled texture surface, with two vintage forks lying on a blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for sour cream in this recipe and will maintain moisture and tenderness while adding a slight tang.

How do I prevent the cake from sticking to the bundt pan?

Make sure to grease the bundt pan thoroughly with nonstick cooking spray or butter, and consider lightly dusting with flour. Letting the cake cool slightly before removing also helps prevent sticking.