Sour Cream Pound Cake
This Sour Cream Pound Cake is a timeless treat that delivers rich, buttery flavor with a velvety crumb that melts in your mouth. With just 25 minutes of prep and a little over an hour in the oven, it’s surprisingly simple to create a dessert that feels indulgent and comforting.
Ingredients
- 1 cup butter at room temperature 8oz/225g
- 3 cups granulated sugar 24oz/675g
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 6 large eggs room temperature
- 1 cup sour cream room temperature 8oz/225g
- 3 cups all-purpose flour 15oz/426g
- ½ teaspoon baking soda
- ½ teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F (165°C) and butter and flour a large 12-cup bundt pan. Set aside.
- With an electric mixer, blend the butter and sugar on medium speed for 5 minutes, until pale and fluffy.
- Add the vanilla, almond, and lemon extracts, then the eggs, one at a time, until blended. Then stir in the sour cream.
- In a small bowl, combine the flour, baking soda, and salt, and then gradually add to the wet ingredients until thoroughly combined but taking care not to over mix.
- Pour into the prepared pan and then firmly tap the pan onto the counter to remove any air bubbles.
- Bake on a center rack for 65-75 minutes, or until a skewer inserted into the center comes out clean. This is a very big cake so it does take some time.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Just before serving, dust with powdered sugar. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to two months.
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