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Fluffy vanilla bundt cake with golden crust on a white plate.

Sour Cream Pound Cake

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 385 kcal

Ingredients
  

  • 8 ounces unsalted butter softened
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 8 ounces sour cream room temperature
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat the oven to 325°F. Grease and flour a 10-inch tube pan or Bundt pan.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Alternately add the dry ingredients and sour cream to the creamed mixture, starting and ending with the flour mixture. Stir in the vanilla extract.
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  • Pour the batter into the prepared pan. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    Vanilla cake batter in a Bundt pan ready to bake for homemade dessert.
  • Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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Nutrition

Calories: 385kcalCarbohydrates: 56gProtein: 5gFat: 16gSaturated Fat: 9gSodium: 100mgFiber: 1g
Keyword Sour Cream Pound Cake
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