Sour Cream Pound Cake
This Sour Cream Pound Cake is rich, buttery, and incredibly moist. Made with simple ingredients, it’s the perfect dessert for any occasion. Serve it plain, with fresh fruit, or a dusting of powdered sugar!
Ingredients
- 1 cup unsalted butter, softened
- 3 cup granulated sugar
- 6 large eggs
- 3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream.
- Stir in vanilla extract and almond extract (if using).
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep the cake tender.
- Store in an airtight container at room temperature for up to 5 days.