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Sour Cream Pound Cake

4

160 min

Sour Cream Pound Cake

Sour Cream Pound Cake Photo 1

Category

Cake Recipes

Time

160 min

Serving

14 persons

Calories

420

Rating

4.00★ (297)

Cuisine

Author: Victoria Buriak
This sour cream pound cake is always a hit! Sour cream keeps it moist and vanilla adds a lovely flavor. Great for brunch or dust with confectioners sugar and serve with berries for dessert.

Ingredients

  • all-purpose flour: 3 cups
  • salt: 0.5 tsp
  • baking soda: 0.25 tsp
  • white sugar: 3 cups
  • unsalted butter: 1 cup (softened)
  • eggs: 6 piece
  • vanilla extract: 1 Tbsp
  • ground mace or 1/4 teaspoon ground nutmeg: 0.125 tsp
  • sour cream: 1 cup
  • confectioners' sugar: (or as needed)

Metric Conversion

Stages of cooking

Sour Cream Pound Cake Photo 2 1
Sour Cream Pound Cake Photo 3 2
Sour Cream Pound Cake Photo 4 3
Sour Cream Pound Cake Photo 5 4
Sour Cream Pound Cake Photo 6 5
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Sour Cream Pound Cake Photo 8 7
Sour Cream Pound Cake Photo 9 8
  1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan). Dotdash Meredith Food Studios
    Sour Cream Pound Cake Photo 2
  2. Mix flour, salt, baking soda, and mace in a bowl; set aside. Dotdash Meredith Food Studios
    Sour Cream Pound Cake Photo 3
  3. Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Dotdash Meredith Food Studios
    Sour Cream Pound Cake Photo 4
  4. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Dotdash Meredith Food Studios
    Sour Cream Pound Cake Photo 5
  5. Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
    Sour Cream Pound Cake Photo 6
  6. Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter. Dotdash Meredith Food Studios
    Sour Cream Pound Cake Photo 7
  7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely. Dotdash Meredith Food Studios
    Sour Cream Pound Cake Photo 8
  8. Dust with confectioners' sugar before serving. Dotdash Meredith Food Studios
    Sour Cream Pound Cake Photo 9

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