5 from 82 votes
Sour Cream Pound Cake
Sour Cream Pound Cake is a dense, moist cake made from a batter enriched with sour cream, butter, eggs, and vanilla. The batter is carefully mixed to incorporate beaten egg whites for lightness, resulting in a tender crumb. Baked in a bundt or tube pan at a low temperature, it yields a golden, evenly baked loaf.
Prep Time
40 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings:
14
servings
Calories:
439 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 1 cup butter softened, unsalted
- 3 cups granulated sugar
- 6 egg whites and yolks separated (room temperature preferred, large
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 8 oz sour cream
Instructions
- Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside.
- Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.
- Add egg yolks, one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and table salt.
- Alternate adding flour and sour cream to the sugar mixture, starting and ending with the flour mixture (I do the flour in 4 parts and the sour cream in 3).
- In yet another bowl (this one medium-sized and completely clean, dry, and grease free), place egg whites and use a clean electric mixer to beat until you have stiff peaks. Fold gently into batter.
- Pour batter evenly into prepared pan and transfer to 300F (145C) oven and bake for 90 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool for 10 minutes before removing from pan.
Cup of Yum
Notes
- The cake can be baked in two 9x5-inch bread pans; bake 60-70 minutes at 300°F (145°C) until a skewer comes out clean or with moist crumbs.
- Store covered at room temperature in an airtight container for several days.
- It can be frozen; allow to return to room temperature before serving.
- Use room temperature eggs to help batter incorporate properly.
Nutrition Information
Serving
1serving
Calories
439kcal
(22%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
115mg
(38%)
Sodium
179mg
(7%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
608IU
(12%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14 servings
Amount Per Serving
Calories 439
% Daily Value*
| Serving | 1serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 179mg | 7% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.