Dessertscookiesandcups4.0
Sour Cream Pound Cake
This dense, moist pound cake is perfect on its own, served with strawberries and whipped cream or topped with chocolate frosting!
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min🔥 Cook: 1h 5m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
📝 Preparation Steps
1
Preheat oven to 325°F. Coat a 10- cup bundt pan with baking spray. Set aside.
2
In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and the sugar for ⏱️ 5 minutes on medium speed.
butter, room temperature1 cup
3
Add in the eggs, vanilla, baking soda, and salt and mix until combined, scraping the sides of the bowl as necessary.
large eggs6
4
Turn the mixer to low and add in the flour, mixing until just combined. Add in the sour cream and mix on low for ⏱️ 1 minute until incorporated, scarping the sides and bottom of the bowl to ensure everything is mixed evenly.
sour cream1 cup
5
Pour batter into the prepared pan and bake for ⏱️ 65-75 minutes, or until a toothpick inserted in the center comes out clean.
6
Allow the cake to cool in the pan for ⏱️ 20 minutes. Loosen the sides of the cake by running a butter knife around the edges. Invert the bundt pan onto a cake or serving plate. Dust with powdered sugar if desired.
butter, room temperature1 cup
7
Serve warm or room temperature.
Nutrition Facts
calories
515 calories
fat Content
20.7 g
serving Size
1 slice
fiber Content
0.8 g
sugar Content
50.2 g
sodium Content
201.5 mg
protein Content
7.9 g
trans Fat Content
0 g
cholesterol Content
140.4 mg
carbohydrate Content
75.5 g
saturated Fat Content
12 g
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