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!
- 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
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