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Sour cream pound cake

A delicious, soft and light sour cream pound cake. Don't forget to check out my step by step photos and tips above!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 10 servings
Calories: 617 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups all-purpose flour (360g)
  • 1 teaspoon kosher salt or ½ tsp fine grained
  • ½ teaspoon baking soda
  • 1 cup unsalted butter room temperature (225g)
  • 3 cups granulated sugar
  • 6 eggs large room temperature
  • 1 tbsp vanilla extract (15ml
  • 1 cup sour cream (8oz/227g)

Instructions

    Cup of Yum
  1. Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside.
  2. Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
  3. Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
  4. Cool in in pan 10 minutes before inverting

Notes

  • Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
  • You can divide the cake batter into muffins if you prefer they're great for breakfast on the go.
  • If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
  • Make sure your ingredients (especially the butter) are at room temperature before starting.
  • Don't overmix the batter or it'll be dry and tough just mix it enough until everything is just combined.
  • make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
  • Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
  • Make sure to let it cool completely on a wire rack before slicing.
  • Will keep for up to 3 days or can be frozen.

Nutrition Information

Calories 617kcal (31%) Carbohydrates 90g (30%) Protein 8g (16%) Fat 26g (40%) Saturated Fat 15g (75%) Cholesterol 159mg (53%) Sodium 347mg (14%) Potassium 114mg (3%) Fiber 1g (4%) Sugar 61g (122%) Vitamin A 853IU (17%) Vitamin C 1mg (1%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 617

% Daily Value*

Calories 617kcal 31%
Carbohydrates 90g 30%
Protein 8g 16%
Fat 26g 40%
Saturated Fat 15g 75%
Cholesterol 159mg 53%
Sodium 347mg 14%
Potassium 114mg 2%
Fiber 1g 4%
Sugar 61g 122%
Vitamin A 853IU 17%
Vitamin C 1mg 1%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.