Sour Cream Pound Cake
Sour Cream Pound Cake made from scratch—soft, tender, and full of flavor. A classic dessert you’ll make again and again.
Servings: 12
Calories: 217kcal
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sour cream
- ½ cup butter
- ¾ cup sugar
- 1 teaspoon vanilla
- 3 eggs
- ¼ teaspoon baking powder
- pinch salt
- berries or powdered sugar optional
Instructions
- Take butter out of the refrigerator to soften.
- Beat the butter with sugar until creamy.
- Add eggs, continue beating until smooth and fluffy.
- Add sour cream and mix some more.
- In a separate bowl, mix the dry ingredients - flour, salt and baking powder.
- Combine dry and wet ingredients.
- Let the mixture rest for 20 minutes in the refrigerator.
- Preheat oven to 375° F.
- Put the mixture in a silicone mold and bake for 50 minutes.
- It’s ready when a toothpick comes out clean from the center of the cake.
- Cool in the mold. Transfer to a wire rack, and then to a plate.
- Decorate with strawberries and powdered sugar, if using.
- Serve and enjoy!
Notes
- Can I freeze sour cream pound cake?
Yes! Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw at room temperature before serving. - What can I use instead of sour cream?
Greek yogurt or crème fraîche work well as substitutes and will still give the cake a tender crumb. - How do I store leftovers?
Store the pound cake in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
Nutrition
Calories: 217kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 81mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 385IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg