Karen's Sour Cream Pound Cake
Indulge in the timeless elegance of Karen's Sour Cream Pound Cake, a classic dessert that boasts a rich, buttery flavor and irresistibly tender crumb. Perfectly balanced with the tangy richness of sour cream and a hint of pure vanilla, this cake comes together with simple pantry staples like all-purpose flour, eggs, and sugar. Baked to golden perfection in a bundt or tube pan, it's an ideal centerpiece for any occasion, from casual gatherings to celebratory events. Whether served plain, dusted with powdered sugar, or paired with fresh fruit and whipped cream, this crowd-pleaser offers a slice of comfort in every bite. With easy-to-follow steps and a prep time of just 20 minutes, Karen's Sour Cream Pound Cake is your go-to recipe for a deliciously nostalgic treat that you can enjoy throughout the week.
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Ingredients
- 1 cup (2 sticks, softened) unsalted butter
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.
Step 2
In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Step 3
Add the eggs one at a time, beating well after each addition to fully incorporate before adding the next. Scrape down the sides of the bowl as needed.
Step 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream in two additions (start and end with the dry ingredients). Mix on low speed between each addition just until combined—do not overmix.
Step 6
Stir in the vanilla extract until evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared pan, using a spatula to spread it evenly and smooth the top.
Step 8
Bake in the preheated oven for 85-90 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean.
Step 9
Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then, gently run a knife around the edges to loosen it, and carefully invert the cake onto a wire rack to cool completely.
Step 10
Serve plain, dusted with powdered sugar, or alongside your favorite fruit and whipped cream. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (1727.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6151.4 |
| Total Fat 270.9g | 0% |
| Saturated Fat 153.0g | 0% |
| Cholesterol 1729.2mg | 0% |
| Sodium 1838.3mg | 0% |
| Total Carbohydrate 893.3g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 618.3g | |
| Protein 84.1g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 572.3mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 866.1mg | 0% |
Source of Calories