Go Back

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!
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