Sour Cream Pound Cake

Pound cake fans will love this old fashioned sour cream pound cake! Ultra-plush and buttery, this classic pound cake is perfect with whipped cream and berries.

Place cubed butter in a mixer bowl and let stand for 30 minutes to reach cool room temperature (60°F).

Step 1

Beat butter and salt for 2 minutes, until smooth and creamy.

Step 2

With mixer on medium speed, gradually pour in granulated sugar.

Step 3

Once all of the sugar is incorporated, increase the speed to medium-high and beat for 4 to 5 minutes.

Step 4

Scrape down the bowl. With mixer on medium speed, add the egg mixture in a slow, steady stream. Mix in, then scrape down the bowl.

Step 5

Increase speed to medium-high and beat mixture until light and fluffy, about 2 minutes.

Step 6

Add sifted cake flour in 3 additions.

Step 7

Alternate with sour cream.

Step 8

Mix just until combined.

Step 9

Spray bundt pan with baking spray with flour and spoon batter into the pan. Smooth the top.

Step 10

Bake bundt cake at 325°F for 65 minutes, until golden and a tester emerges clean. Cool for 20 minutes, then invert onto a wire rack.

Step 11

You'll love this pound cake recipe!