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A slice of sour cream pound cake dusted with powdered sugar is served on a plate with whipped cream and fresh blueberries.

Sour Cream Pound Cake

This sour cream pound cake is the kind of timeless dessert every baker should have in their repertoire. The sour cream adds a subtle tang and moisture that keeps the crumb soft and tender, while the buttery flavor makes it rich without being overly sweet. It’s a versatile cake that works just as beautifully for holidays and celebrations as it does for a simple everyday treat.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 18 slices
Calories 389 kcal

Equipment

  • Stand mixer or electric hand mixer
  • Mixing bowls
  • Large bundt pan

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1.5 cups unsalted butter, room temperature
  • 1 teaspoon lemon zest
  • 3 cups white granulated sugar
  • 6 eggs, room temperature
  • 1 cup sour cream, full fat
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • powdered sugar optional

Instructions
 

  • Preheat the oven to 325 F. Generously grease your bundt pan and set aside.
    In a medium sized mixing bowl whisk together flour, baking soda and salt. Set aside.
  • Add sugar and lemon zest to the bowl of a stand mixer. Use your hands to pinch the zest into the sugar until fragrant.
    Add in the butter and beat on medium-high speed for at least 4-5 minutes until pale and fluffy. Scrape down the sides of the bowl.
  • With the mixer on the lowest speed, add in one egg at a time until just incorporated.
    Then mix in sour cream, lemon juice, vanilla extract and almond extract.
    Add the dry ingredients in two batches mixing on the lowest speed until just incorporated, being careful not to over mix.
  • Carefully pour or scoop the mixture into the greased bundt ban.
    Bake at 325 F for around 80 minutes, or until a toothpick inserted in the middle comes out clean.
  • Allow the cake to cool on a wire rack for about 15 minutes. Then, run a butter knife gently around the edges (including the center tube, if using a bundt pan) to loosen the cake. Carefully invert the pan onto the wire rack and lift it off to release the cake.
    Let the cake cool for another 30-45 minutes. Sprinkle a little powdered sugar on the top. Then serve and enjoy!

Nutrition

Serving: 1sliceCalories: 389kcalCarbohydrates: 50gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 307mgPotassium: 66mgFiber: 1gSugar: 34gVitamin A: 632IUVitamin C: 1mgCalcium: 30mgIron: 1mg
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