The Best Southern Sour Cream Pound Cake Recipe
If there was ever a little black dress of desserts, this sour cream pound cake is it. It's simple, unfussy, and foolproof. With sour cream for moisture, vanilla bean paste for extra vanilla flavor, and that iconic dense cake with a tender crumb, it’s the kind of dependable, make-it-anytime cake you’ll reach for again and again.
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Servings: 12
Equipment
- dry measuring cups
- measuring spoons
- tube pan or Bundt pan
- heavy-duty stand mixer
- whisk
- medium bowl
- wire cooling rack
- rubber spatula
Ingredients
- 1½ cups salted butter, at room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 (8-ounce) container sour cream, at room temperature
- 1 tablespoon vanilla bean paste
- Sweetened whipped cream and strawberries to serve, if desired
Instructions
- Preheat the oven to 325°F. Grease and flour a tube pan or Bundt pan.
- Beat the butter and sugar in the bowl of a heavy duty stand mixture until light and fluffy.
- Add the eggs, one at a time, beating until the yellow disappears after each addition.
- Whisk together the flour, baking soda, and salt in a medium bowl. Add to the butter mixture, beating until smooth. Mix in the sour cream and vanilla bean paste.
- Pour the batter into the prepared tube pan. Bang the pan a couple of times on the work surface to remove any air bubbles from the batter. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Cool in the pan for 15 minutes then run a knife around the edges of the pan to loosen the cake. Turn the pound cake out onto a wire rack to cool completely.
- Cut into slices and serve with whipped cream and strawberries, if desired.