Description

Sour Cream Pound Cake is a delightful treat that combines tender, buttery richness with a hint of tang from sour cream. It’s perfect for any occasion, featuring simple ingredients and a straightforward preparation that yields an irresistibly moist cake.

Ingredients

Scale

1 cup butter (softened)
3 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 cup sour cream (full-fat)
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
PAM Baking Non-Stick Cooking Spray

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Instructions

Preheat the oven to 300 degrees F. Generously spray a 10-inch bundt pan with non-stick cooking spray.
In a large mixing bowl, cream the softened butter and sugar together for 3-4 minutes until light and fluffy. Scrape the sides of the bowl.
Add the eggs, sour cream, and vanilla extract to the mixture, and mix for another minute.
Incorporate the flour, baking powder, and salt, mixing just until combined.
Spoon the batter into the prepared bundt pan. Bake for 1 hour and 30 minutes, checking after 1 hour to ensure the top isn't browning too much. If it is, cover with foil to minimize browning.
Use a toothpick or cake tester to check for doneness. Avoid overbaking.
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Carefully run a knife around the edges before flipping it onto a plate or rack to cool completely upside down.

Notes

For best results, make sure all ingredients are at room temperature before mixing.
This cake can be stored in an airtight container for up to a week.
Serve it plain or with a dusting of powdered sugar for a beautiful presentation.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 30g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 0g
Protein: 4g
Cholesterol: 80mg