Moist and Flavorful Sour Cream Pound Cake

Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 15 minutes

This Sour Cream Pound Cake recipe yields a moist and tender cake that is perfect for any occasion. The addition of sour cream gives it a rich flavor and a delightful texture, making it a favorite among cake recipes.

This straightforward recipe is easy to follow and requires common ingredients, ensuring you can whip it up quickly for gatherings or as a delicious treat at home.

This pound cake features a dense yet tender crumb, enhanced by the tanginess of sour cream. It takes about 1 hour and 15 minutes to bake and serves approximately 10 slices, making it ideal for sharing.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely. Serve plain or with a dusting of powdered sugar.