Moist Sour Cream Pound Cake
Sour Cream Pound Cake
The Best Moist Pound Cake Recipe
I have a love for pound cake and this sour cream pound cake is AMAZING! Moist and light — the perfect backdrop for fruit, whipped topping or just a sprinkling of powdered sugar. I like pound cake plain and then after a few days (if there’s any left over!) I cut it into cubes and use in a trifle. The best way to use cake if you ask me.
Sour Cream Pound Cake
My almond vanilla pound cake is one of the most popular recipes on the blog and honestly it comes out perfect every time and is so rich and flavorful. I wanted to create a pound cake that was moist but still light while eating and this recipe is perfection.
Ingredients for Sour Cream Pound Cake
Butter
Sugar
Eggs
Vanilla Extract
Sour Cream
Baking Soda
Salt
Flour
This recipe is so easy to make and everything gets mixed in one bowl of an electric mixer – what could be easier?
How to Make Sour Cream Pound Cake
Ingredients
2 sticks butter, room temperature
3 cups sugar
6 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup sour cream
1 TBSP vanilla extract
Directions
Preheat oven to 325. Spray a bundt pan with non-stick spray and set aside.
In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy (about 5 minutes)
Add the eggs one at a time, and mix well between additions.
Add the sour cream, vanilla, salt and baking soda and combine.
Slowly add the flour until well combined.
Pour batter into the prepared pan.
Bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.
If you liked this pound cake recipe, have a look at our other pound cake recipes on the blog:
Vanilla Almond Pound Cake
Brown Sugar Pound Cake
Peach Pound Cake
Rumchata Pound Cake
Mocha Pound Cake
Chocolate Pound Cake
Sour Cream Pound Cake
This moist sour cream pound cake recipe is the perfect addition to a celebration or birthday party.
Ingredients
- 2 sticks butter, room temperature
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sour cream
- 1 TBSP vanilla extract
Instructions
Preheat oven to 325. Spray a bundt pan with non-stick spray and set aside.
In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy (about 5 minutes)
Add the eggs one at a time, and mix well between additions.
Add the sour cream, vanilla, salt and baking soda and combine.
Slowly add the flour until well combined.
Pour batter into the prepared pan.
Bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.
