Sour Cream Pound Cake Recipe

Sour cream pound cake with strawberries on a white cake stand.

5 from 8 votes

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.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 342kcal

Author: Kadee & Desarae

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 F. 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