Sour cream pound cake is one of my favorite desserts. Even without a drizzle of glaze, it’s decadent enough to be the star of any gathering. BUT — you don’t really need a special occasion to indulge in this melt-in-your-mouth pound cake. It’s SO easy that you can whip this up ANY TIME you want. Personally, I love serving this sour cream cake as an afternoon snack, paired with a cup of hot coffee!
As far as cakes go, my sour cream pound cake recipe might be the easiest you can make. AND the softest, all thanks to the sour cream! It’s best to start with room temperature eggs, butter, and sour cream. Doing this will guarantee you the lightest and fluffiest homemade pound cake. I also like adding a pinch of mace to my cake. It gives the sour cream pound cake a distinct aroma and nutty taste.
I prefer all-purpose flour when making the cake batter, but you can also go with cake flour. If you’re in a pinch, cake mix also does wonders together with some sugar, oil, eggs, and sour cream. Whichever you use, don’t forget to sift your dry mixtures before prepping the batter!
Learn how to make pound cake from scratch with my easy recipe, and you’ll have a heavenly dessert every time. Dust it with confectioners’ sugar or top with glaze, and you’ll get an eye-catching pound cake every time.
As it’s truly a blank canvas for delightful toppings, sour cream pound cake can also be topped with whipped cream and fresh fruits. Sometimes though, I just love scooping a ball of ice cream and drizzling sugary sauce on top of my sour cream bundt cake. Perfect for when you’re wanting to impress guests at your next dinner party. So what are you waiting for? Grab that bundt pan and your ingredients, and get baking!
How To Make Sour Cream Pound Cake
Whip up a rich serving of this easy pound cake that’s baked with sour cream for a dense and moist slice. A true, show-stopping dessert served bundt-cake style!
- Preheat the oven to 350 degrees F.
- Grease and flour a 9- or 10-inch fluted tube pan, such as Bundt.
- In a large bowl, beat the butter and sugar with an electric mixer until light, fluffy, and noticeably lighter in color.
- Add the room-temperature eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.
- Mix together the flour, baking soda, salt, and mace in a bowl. Add the flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated.
- Transfer the batter to the prepared pan and spread to a smooth top. Bake in the oven for about 1 hour and 20 minutes until a toothpick inserted in the cake comes out clean.
- Cool for at least 10 minutes before inverting the pan onto a cooling rack and tapping out the cake.
- Dust with confectioners’ sugar before serving. Enjoy!
- Calories: 487.42kcal
- Fat: 27.62g
- Saturated Fat: 16.77g
- Trans Fat: 0.94g
- Monounsaturated Fat: 7.30g
- Polyunsaturated Fat: 1.39g
- Carbohydrates: 56.46g
- Fiber: 0.63g
- Sugar: 38.50g
- Protein: 4.99g
- Cholesterol: 128.47mg
- Sodium: 125.99mg
- Calcium: 35.64mg
- Potassium: 75.60mg
- Iron: 1.42mg
- Vitamin A: 245.19µg
- Vitamin C: 0.13mg
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