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Sour Cream Pound Cake Recipe

American · Dessert · 85 min total

A classic, moist pound cake with a tender crumb and subtle tang from sour cream, perfect for dessert or with coffee.

Ingredients

• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan or 9x5 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Add dry ingredients to butter mixture alternately with sour cream, beginning and ending with flour. Mix until just combined.
6. Stir in vanilla and almond extracts.
7. Pour batter into prepared pan and smooth top. Bake for 70-80 minutes, or until a toothpick inserted in center comes out clean.
8. Cool in pan on wire rack for 10 minutes, then turn out onto rack to cool completely.

Tips

• All ingredients should be at room temperature for best texture.
• Store tightly wrapped at room temperature for up to 5 days, or freeze for up to 3 months.
• Serve with fresh berries and whipped cream for a delightful dessert.

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