Bigjay's Sour Cream Pound Cake
Indulge in the classic decadence of **Bigjay’s Sour Cream Pound Cake**, a timeless dessert bursting with rich flavor and buttery perfection. This velvety pound cake combines the creaminess of sour cream with subtle hints of vanilla, creating a moist and tender crumb that melts in your mouth. Perfectly golden and baked to perfection in a bundt pan, this crowd-pleaser is as elegant as it is easy to make. With just 15 minutes of prep and a heavenly aroma that fills your kitchen during its slow, 75-minute bake, this recipe is ideal for gatherings, holidays, or anytime you crave a slice of comfort. Serve it plain, dust it with powdered sugar, or drizzle it with glaze—no matter how you enjoy it, this sour cream pound cake promises to be a showstopping dessert centerpiece.
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Ingredients
- 1 cup unsalted butter, softened
- 2.5 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan thoroughly, ensuring all crevices are well coated.
Step 2
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes using a hand or stand mixer on medium speed.
Step 3
Add the eggs one at a time, beating well after each addition, until fully incorporated.
Step 4
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined after each addition.
Step 6
Stir in the vanilla extract until evenly mixed.
Step 7
Pour the batter into the prepared bundt pan, spreading it into an even layer.
Step 8
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Remove the pan from the oven and allow the cake to cool in the pan for 10 minutes.
Step 10
Invert the cake onto a wire rack or serving platter and let it cool completely before serving. Optionally, dust with powdered sugar or drizzle with a glaze for added sweetness.
Nutrition Facts
| Serving size | (1640.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5831.2 |
| Total Fat 270.0g | 0% |
| Saturated Fat 162.0g | 0% |
| Cholesterol 1747.7mg | 0% |
| Sodium 2429.5mg | 0% |
| Total Carbohydrate 793.4g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 518.4g | |
| Protein 84.5g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 574.1mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 867.9mg | 0% |
Source of Calories