Name: Sour Cream Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3 cups granulated sugar; 6 large eggs; 3 cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup sour cream; 1 tablespoon pure vanilla extract; 1½ cups powdered sugar (confectioners’ sugar); 2–3 tablespoons milk (or heavy cream for richer flavor); ½ teaspoon vanilla extract; Optional: A pinch of salt to balance sweetness

Ingredients

Scale

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 tablespoon pure vanilla extract

For the White Glaze:

1½ cups powdered sugar (confectioners’ sugar)
2–3 tablespoons milk (or heavy cream for richer flavor)
½ teaspoon vanilla extract
Optional: A pinch of salt to balance sweetness

Instructions

Preparation Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly. You can also use baking spray with flour for easier release. Ensure every crevice is coated to prevent sticking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2–3 minutes. Gradually add in the sugar, beating continuously until the mixture is light, fluffy, and pale—this can take up to 5 minutes. This creaming process is key for incorporating air, ensuring a soft crumb.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well combined. The mixture should be thick and slightly glossy.

Step 4: Mix the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, and salt. Sifting helps prevent lumps and ensures an even texture throughout the batter.

Step 5: Combine Wet and Dry

With the mixer on low speed, alternate adding the flour mixture and sour cream to the batter, starting and ending with the flour. Do this in 3 additions of flour and 2 of sour cream. Add the vanilla extract and mix until just combined—do not overmix.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

Let the cake cool in the pan for 15–20 minutes. Then, carefully invert it onto a wire rack and let it cool completely before glazing.

Step 8: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk (for a thinner glaze) or more sugar (for a thicker glaze).

Step 9: Glaze the Cake

Once the cake is fully cooled, drizzle the glaze over the top using a spoon or pour from a measuring cup. Let the glaze set for about 10–15 minutes before slicing.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes

Nutrition

Calories: 480
Sugar: 40g
Sodium: 220mg
Fat: 24g
Saturated Fat: 14g
Carbohydrates: 60g
Fiber: 0.5g
Protein: 6g
Cholesterol: 120mg