This Sour Cream Pound Cake Recipe is a delicious and easy way to make a classic cake. The sour cream in the recipe gives the cake a rich, moist texture that will be sure to please all of your guests.
Whether you’re serving this for dessert or as part of a larger brunch spread, this pound cake is sure to impress.
Ingredients
- 3 C sugar
- 1 C unsalted sweet cream butter softened
- 6 large eggs
- 2 tsp pure vanilla extract
- 1 tbsp lemon juice
- 1 C sour cream
- 3 C flour
- 1 ⁄4 tsp baking soda
- 1 ⁄4 tsp kosher salt
- Powdered sugar to dust bundt cake
Instructions
- Preheat the oven to 350 degrees and spay a 9in a bundt pan with pam baking spray
- Using a hand mixer, beat the butter and sugar until combined
- Beat in the lemon juice and the sour cream until combined
- Gradually beat in the dry ingredients until combined
- Beat in each egg one at a time until combined and smooth
- Beat in the vanilla until combined
- Pour the batter into the bundt pan and tap on the counter a couple of times to release any air bubbles
- Bake in the oven for 75-80 minutes or until a toothpick comes out clean
- Allow cooling for 15 minutes before removing from bundt pan before cooling completely
- Dust with powdered sugar and serve
