How To Make Sour Cream Pound Cake
Whip up a rich serving of this easy pound cake, 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.
Beat the butter and sugar with an electric mixer in a large bowl until light and 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 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
Have your own special recipe to share? Submit Your Recipe Today!