Here’s a classic sour cream pound cake recipe that’s moist, rich, and perfect for dessert or tea time:
Sour Cream Pound Cake Recipe
Ingredients (9-inch loaf or 10–12 servings)
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
Optional: zest of 1 lemon or orange for extra flavor
Instructions
- Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy (3–4 minutes).
- Add eggs: Beat in eggs one at a time, mixing well after each addition.
- Mix dry ingredients: In a separate bowl, combine flour, baking soda, and salt.
- Combine wet and dry: Add the dry ingredients to the butter mixture alternately with the sour cream (start and end with flour). Mix until just combined.
- Add vanilla (and zest if using) and fold gently.
- Pour batter into prepared loaf pan and smooth the top.
- Bake: 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice and serve.
Tips for a Perfect Pound Cake
- Room temperature ingredients mix more evenly for a smoother texture.
- Do not overmix after adding flour — overmixing can make the cake dense.
- Optional glaze: Mix 1/2 cup powdered sugar with 1–2 tsp milk and drizzle over cooled cake.
Nutrition Estimate (per slice, 1/12th of cake)
- Calories: ~350–400 kcal
- Fat: ~20 g
- Carbs: ~45 g
- Protein: ~5 g
For a lower-calorie version, you can try:
- Using Greek yogurt instead of part of the butter
- Reducing sugar slightly
- Serving smaller slices
I can also provide a “lighter, fat-loss friendly sour cream pound cake” recipe that keeps it moist and flavorful but cuts calories and fat.
Do you want me to make that version?
