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Sour Cream Pound Cake

Moist Pound Cake with Sour Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laura Kasavan
  • Prep Time: 35 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

This classic, old fashioned sour cream pound cake is moist and rich with buttery vanilla flavor. Baked in a bundt pan for ease, the cake has a plush texture and smooth, tight crumb. Serve slices with fresh berries and homemade whipped cream, or a dusting of powdered sugar.


Ingredients

  • 1 cup (224 g) chilled unsalted butter, cubed
  • 4 large eggs (200 g)
  • 2 large egg yolks (36 g)
  • 2 tsp (8 g) pure vanilla extract
  • 1/2 tsp (3 g) salt
  • 2 1/3 cups (467 g) granulated sugar
  • 3 cups (345 g) cake flour, sifted
  • 1 cup (240 g) sour cream, at room temperature

Instructions

  1. Bring ingredients to cool room temperature: Place butter in the bowl of a stand mixer and let stand at room temperature for 20 to 30 minutes, until butter reaches 60°F. Combine eggs, egg yolks, and vanilla in a large glass measuring cup and whisk with a fork to combine. Let stand at room temperature until ready to use. Preheat oven to 325°F.
  2. Make pound cake: Beat butter and salt at medium-high speed until smooth and creamy, about 2 minutes. Reduce speed to medium and gradually pour in sugar. Once sugar is added, increase speed to medium-high and beat until light and fluffy, about 4 to 5 minutes. Stop the mixer and scrape down the bowl with a spatula. With mixer on medium speed, gradually add egg mixture in a slow, steady stream. Once egg mixture is fully combined (after about 1 minute), scrape down the bowl and then beat mixture on medium-high speed until light and fluffy, about 3 minutes. With mixer on low speed, add cake flour in 3 additions, alternating with sour cream (begin and end with flour mixture), just until combined.
  3. Spray a 12-cup bundt pan with baking spray with flour. Spoon batter into prepared pan and smooth top with an offset spatula. Tap pan sharply once or twice to settle batter.
  4. Bake pound cake for 65 minutes, until cake is golden and a tester inserted in the center comes out clean. Cake is done baking when the internal temperature reaches 210°F. Cool in pan on a wire rack for 20 minutes; carefully invert onto rack and cool completely.
  5. Store leftover pound cake tightly wrapped at room temperature.


Notes