Sour Cream Pound Cake Recipe

The use of sour cream is essential to the creation of this pound cake, which is incredibly moist and rich. 


– 3 cups (360g) all-purpose flour – 1/2 teaspoon salt – 1/4 teaspoon baking soda – 1 & 1/2 cups (339g) unsalted butter, softened – 1 & 1/2 cups (300g) granulated sugar – 1 & 1/2 cups (300g) firmly packed light brown sugar – 6 large egg – 2 teaspoons vanilla extract* – 1 cup (227g) sour cream

Warm the oven up to 325°F. Grease a 12-cup tube or Bundt pan very well. The flour, salt, and baking soda should all be mixed together with a whisk. Put away. 

Step 1


To make the butter, sugar, and brown sugar light and fluffy, use an electric mixer set to medium speed.  

Step 2

Add the eggs two at a time, making sure to mix well after each one. Add the vanilla and stir. 

Step 3

Turn down the mixer's speed. Three parts of the flour mixture should be added at a time, followed by two parts of sour cream. 

Step 4

Spread the batter out evenly in the pan that has been prepared. When you put a pick in the middle and pull it out clean, the top is done. Bake for 80 to 90 minutes. 

Step 5

Let it cool for 15 minutes in the pan. Then take the cake out of the pan and let it cool again. 

Step 6

If you want, you can decorate it with berries and sweetened whipped cream, or you can use your favourite toppings. 

Step 7

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See Also

See Also