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Sour Cream Pound Cake

A timeless dessert with a rich, tender crumb and subtle tang, combining sour cream, butter, and eggs to create a moist interior and golden exterior reminiscent of bakery quality pound cake.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 2 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup sour cream room temperature
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon zest optional but recommended

Equipment

  • 9-inch loaf pan or 10-inch bundt pan
  • Parchment paper or cooking spray
  • Large mixing bowl
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Wooden spoon for folding
  • Toothpick or skewer for testing doneness
  • Cooling rack

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit and position the rack in the lower third of the oven.
  2. Grease your loaf pan or bundt pan generously with cooking spray or butter, then line the bottom with parchment paper for easy release.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until pale, fluffy, and lighter in color.
  5. Scrape down the sides of the bowl to ensure even mixing.
  6. Add the eggs one at a time, beating on medium speed until fully incorporated after each egg, about 30 seconds between additions.
  7. Pour in the vanilla extract and add the lemon zest if using, then beat for another 30 seconds to combine.
  8. Reduce the mixer speed to low. Add one-third of the dry ingredients and mix until just combined.
  9. Add half of the sour cream and mix on low speed until just combined.
  10. Add another third of the dry ingredients and mix just until combined.
  11. Add the remaining sour cream and mix on low until barely combined.
  12. Add the last third of the dry ingredients and mix until just combined.
  13. Stop the mixer and fold the batter a few times by hand with a rubber spatula to gently bring everything together without deflating the air.
  14. Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
  15. Tap the pan gently on the counter three or four times to release any large air bubbles.
  16. Bake in the preheated oven at 325 degrees Fahrenheit for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  17. If the top browns too quickly, tent the pan loosely with aluminum foil for the last 15 minutes of baking.
  18. Remove the cake from the oven and let it cool in the pan for 15 minutes.
  19. Run a thin knife around the edges of the pan to loosen the cake, then turn it out onto a wire cooling rack.
  20. Peel away the parchment paper from the bottom if used, and let the cake cool completely on the rack, about 2 hours at room temperature.

Notes

Make sure all ingredients, especially eggs and sour cream, are at room temperature before mixing to ensure smooth emulsion and a tender crumb. Store the cooled cake wrapped tightly in plastic wrap to maintain moisture for up to five days.