Sour Cream Pound Cake

This recipe for Sour Cream Pound Cake is both dense and moist. The cake has a slight tang from the sour cream and a hint of vanilla.

Sour Cream Pound Cake
12
Servings
Prep Time
20 mins
Cook Time
1 hrs 5 mins
Total Time
1 hrs 25 mins

Ingredients

Directions

Recipe instructions Sour Cream Pound Cake

1

Preheat the oven to 325°F. Grease and flour an 8×4 loaf pan.

2

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.

3

Beat the butter and sugar in a stand mixer until light and fluffy on medium speed for 10 minutes. Scrape the sides with a rubber spatula as needed.

4

Add the eggs and vanilla. Mix for an additional 2 minutes.

5

Turn the mixer to low. Alternate adding the flour mixture and the sour cream. Mix until the cake batter is just combined.

6

Pour the batter into the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.

7

Let the cake cool for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

It is an easy recipe that freezes well, making it perfect for unexpected guests or as a dessert to enjoy with coffee.

Nutrition Facts

Calories: 224
Fat: 11 g
Carbs: 29 g
Protein: 3 g
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