Old-Fashioned Sour Cream Pound Cake Recipe

Indulge in the timeless delight of a moist and rich sour cream pound cake, reminiscent of cherished family gatherings and comforting nostalgia. This recipe promises a delectable treat that pairs perfectly with a cup of coffee or tea.

Ingredients:

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

Instructions:

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are well coated to prevent sticking.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This typically takes about 5-7 minutes using an electric mixer on medium speed.
  3. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
  4. Mix in the sour cream and vanilla extract until smooth and well combined.
  5. In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
  6. Pour the batter into the prepared bundt or tube pan, spreading it evenly with a spatula.
  7. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to avoid over-browning.
  8. Once baked, remove the cake from the oven and allow it to cool in the pan for about 15-20 minutes.
  9. Carefully invert the cake onto a wire rack to cool completely. Once cooled, transfer to a serving platter and dust with powdered sugar if desired.
  10. Slice, serve, and enjoy the timeless perfection of this old-fashioned sour cream pound cake with family and friends. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
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