Go Back
Homemade Classic Sour Cream Pound Cake photo

Classic Sour Cream Pound Cake

This Classic Sour Cream Pound Cake is rich, moist, and a perfect comfort dessert for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup softened unsalted butter
  • 3 cups granulated sugar
  • 6 large eggs (room temperature)
  • 1 cup sour cream
  • 1 tablespoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Bundt or loaf pan
  • Cooling rack

Method
 

Baking Instructions:
  1. Step 1: Preheat your oven to 325°F (165°C).
  2. Step 2: Grease and flour your bundt or loaf pan.
  3. Step 3: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  4. Step 4: In a large bowl, cream butter and sugar until light and fluffy, about 4-5 minutes.
  5. Step 5: Add eggs one at a time, beating well after each addition.
  6. Step 6: Mix in the sour cream and vanilla extract until just combined.
  7. Step 7: Gradually add dry ingredients to the wet mixture, mixing on low until just combined.
  8. Step 8: Pour batter into the prepared pan and bake for 60-70 minutes.
  9. Step 9: Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack.

Notes

  • Wrap the cooled cake tightly in plastic wrap for up to 3 days at room temperature.
  • For longer storage, freeze the cake sliced and wrapped for up to 3 months.
  • Consider adding lemon zest or almond extract for a different flavor twist!