This recipe has been on our blog for years and has always been one of my favorite cakes! Many of you know this but years ago, this blog was a group blog with many many contributors. As the blog grew and life went on we narrowed down the contributors to those with serious interest in food blogging. Many of the recipes shared by our previous contributors are still on this blog and so delicious!
Because I love this recipe so much I decided to give it a little facelift and bring it forward a few years! (Yes it's been that long! April 8th, 2011 was the original publish date!) The previous photos just did not do it justice. Hopefully these will entice you to make this sweet cake. Being a pound cake, it's thick and rich. When you bake, it takes time.. an hour and twenty minutes! You need that long slow cook to get the heat all the way through the thick batter. So prepare for that extended baking time. I made mine will making breakfast. I was able to have breakfast made, eaten, cleaned and still shower and get ready will it still was baking! But that's ok, you want this cake done to perfection and it is worth the wait!
My only other advice is to grease and flour the bunt pan well. You want the cooled cake to slide out easily to keep that beautiful shape the pan will give. Sprinkle a little powder sugar over or top with a lemon zest glaze.. oh that would be divine! Serve with berries and whipped cream.
Sour Cream Pound Cake Recipe
This Sour Cream Pound Cake Recipe is a classic dessert that’s perfectly rich, buttery, and moist. It’s easy to make and delicious served on its own, with a sprinkle of powdered sugar, or topped with fresh fruit, whipped cream, or ice cream.
Print
Rate
Servings: 18 servings
Calories: 342kcal
Ingredients
- 1 cup butter (2 sticks)
- 3 cups granulated sugar
- 1 cup sour cream
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 6 eggs
- 2 teaspoon vanilla
- Desired toppings (strawberries, whipped cream, ice cream, peaches...the possibilities are endless)
Instructions
- Preheat oven to 325 degrees. Grease and flour your bundt pan.
- With a hand or stand mixer, Cream butter and sugar together. Stir in sour cream.
- Add eggs one at a time, beating after each. Add vanilla.
- Add flour and baking soda. Mix until combined.
- Pour into a greased and floured bundt pan and bake for 1 hour 20 minutes.
- Invert onto a cake stand or plate immediately. Can be served warm or at room temperature with desired toppings.
Video
Notes
- Let the butter, eggs, and sour cream come to room temperature to make mixing easier.
- To prevent sticking, be sure to thoroughly grease and flour every area of your bundt pan, and don’t give the cake time to cool before inverting.
- The cake should be tightly wrapped or placed in an airtight container and can be stored at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition
Serving: 1slice | Calories: 342kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 137mg | Potassium: 63mg | Fiber: 1g | Sugar: 34g | Vitamin A: 474IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!
Jena says
Hello. How long are we to cream butter and sugar and at what speed?
Kadee says
medium speed for 1-2 minutes
MRs Glenda Lynch says
I love ❤️ this cake it’s very tasty and moist my hubby can eat the whole cake it’s his favorite
Glenda lyo says
Best cake ever great recipe,we just love ❤️ it
Glenda Lynch says
Glenda Lynch this is a very good cake
Ilene says
This cake is absolutely delicious! I made it for my family and they absolutely love it! Thanks for the great recipe!
Fannie Mitchell says
Looks delicious 😋 I love the recipe and can't wait to taste it!
Michelle says
Looks delicious! Will try ASAP!!
Emily Kemp says
This looks so easy and delicious, I love bundt cake They always look fantastic!