Sour Cream Pound Cake

There are all sorts of recipes for pound cake out there. Some people like to add sour cream, some don’t. I’ve tried both ways and, to be honest, I can’t really tell the difference.

I found this recipe a while back and it’s my go-to recipe now. It’s super easy to follow and the results are always amazing. Plus, it doesn’t call for any sour cream so even those who don’t like sour cream can make this cake without any problems.

This Sour Cream Pound Cake Recipe is a delicious and easy way to make a classic cake. The sour cream in the recipe gives the cake a rich, moist texture that will be sure to please all of your guests.

Whether you’re serving this for dessert or as part of a larger brunch spread, this pound cake is sure to impress.

So what are you waiting for? Get baking!

The sour cream pound cake recipe is an easy one that results in a delicious, moist cake. Give it a try and let us know how you like it!

Ingredients

• Sugar
• Unsalted sweet cream butter
• Eggs
• Pure vanilla extract
• Lemon juice
• Sour cream
• Flour
• Baking soda
• Kosher salt
• Powdered sugar to dust bundt cake

How to make Sour Cream Pound Cake

Preheat the oven to 350 degrees and spay a 9in a bundt pan with pam baking spray

Using a hand mixer, beat the butter and sugar until combined

Beat in the lemon juice and the sour cream until combined

Gradually beat in the dry ingredients until combined

Beat in each egg one at a time until combined and smooth

Beat together till smooth

Beat in the vanilla until combined

Pour the batter into the bundt pan and tap on the counter a couple of times to release any air bubbles

Bake in the oven for 75-80 minutes or until a toothpick comes out clean

Allow cooling for 15 minutes before removing from bundt pan before cooling completely

Dust with powdered sugar and serve

So if you’re in the mood for a delicious, classic pound cake, but want to add a little twist, give this sour cream pound cake recipe a try. You won’t regret it!

Sour Cream Pound Cake

So if you’re in the mood for a delicious, classic pound cake, but want to add a little twist, give this sour cream pound cake recipe a try. You won’t regret it!

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Course Dessert

Ingredients

  

• 3 C sugar
• 1 C unsalted sweet cream butter softened
• 6 large eggs
• 2 tsp pure vanilla extract
• 1 tbsp lemon juice
• 1 C sour cream
• 3 C flour
• 1 ⁄4 tsp baking soda
• 1 ⁄4 tsp kosher salt
• Powdered sugar to dust bundt cake

Instructions

 

• Preheat the oven to 350 degrees and spay a 9in a bundt pan with pam baking spray
• Using a hand mixer, beat the butter and sugar until combined
• Beat in the lemon juice and the sour cream until combined
• Gradually beat in the dry ingredients until combined
• Beat in each egg one at a time until combined and smooth
• Beat in the vanilla until combined
• Pour the batter into the bundt pan and tap on the counter a couple of times to release any air bubbles
• Bake in the oven for 75-80 minutes or until a toothpick comes out clean
• Allow cooling for 15 minutes before removing from bundt pan before cooling completely
• Dust with powdered sugar and serve