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Sour Cream Pound Cake with fresh strawberries in the center
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Sour Cream Pound Cake

This sweet, buttery Sour Cream Pound Cake is an easy cake recipe made with simple ingredients. Serve it with fresh fruit as a simple summer dessert.
Course Dessert
Cuisine American
Keyword sour cream pound cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling time 10 minutes
Total Time 1 hour 35 minutes
Servings 20
Calories 307kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 3 cups Flour sifted
  • 1/4 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Butter room temperature
  • 3 cups Sugar granulated
  • 6 Eggs
  • 8 ounces Sour Cream
  • 2 teaspoons Vanilla

Instructions

  • Preheat oven to 325 degrees F.
  • In a large bowl sift together the flour, baking soda, and salt.
  • In the bowl of your mixer add butter and sugar. Cream together until light and fluffy.
  • As you continue to mix add the eggs one at a time, making sure each egg is fully combined before adding the next egg.
  • Once the eggs are combined add the flour mixture ½ cup at a time alternating with the sour cream until everything is completely combined.
  • Add the vanilla and finish mixing everything together.
  • Pour the cake batter into a greased and floured bundt pan.
  • Bake at 325 degrees F for 1 hour and 20 minutes or until a toothpick stuck in the center comes out clean.
  • Let the cake cool for about 10 minutes and then turn it out onto a cutting board. Let the cake cool completely.
  • Enjoy!

Nutrition

Serving: 1slice | Calories: 307kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 152mg | Potassium: 56mg | Sugar: 30g | Vitamin A: 425IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1.1mg