Description
Indulge in the rich and moist decadence of this Sour Cream Pound Cake. A classic dessert that is perfect on its own or paired with your favorite toppings for a delightful treat.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup sour cream, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3–5 minutes. Add the eggs one at a time, beating well after each addition.
- Add sour cream: Stir in the sour cream and mix until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the vanilla and almond extract, if using.
- Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- This cake is rich, dense, and incredibly moist.
- Perfect on its own, or served with berries and whipped cream.
- For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
