Sour Cream Pound Cake Recipe – Step By Step Guide

Sour Cream Pound Cake Recipe – Step By Step Guide :- A sour cream pound cake that is rich, moist, buttery, and delicious, and it is made using straightforward ingredients from the cupboard. It is ideal for breakfast, as a snack, or as a delectable dessert when topped with a dab of whipped cream and fresh berries. It is also perfect for serving with a cup of coffee.


Sour Cream Pound Cake Recipe- Step By Step Guide

Sour Cream Pound Cake- Step By Step Guide
Sour Cream Pound Cake- Step By Step Guide



  • 3 cups all-purpose flour (360g)
  • 1 teaspoon kosher salt or ½ tsp fine grained
  • ½ teaspoon baking soda
  • 1 cup unsalted butter room temperature (225g)
  • 3 cups granulated sugar
  • 6 eggs large room temperature
  • 1 tbsp vanilla extract (15ml
  • 1 cup sour cream (8oz/227g)


Also see :- Blueberry Scones Recipe – Easiest Recipe Ever


  • Put the oven on to a temperature of 325 degrees Fahrenheit. In order to get a large bundt pan ready, you may either spray it with baking spray or just butter and flour it.
  • A whisk should be used to combine the ingredients of flour, salt, and baking soda in a big bowl. After the mixture has been thoroughly combined, it should be then set aside.


  • Using a mixer, combine the butter and sugar, and beat the mixture until it becomes fluffy and light. To begin, add the vanilla extract while the mixer is operating at a medium speed. Next, add the eggs one at a time. At approximately two different points throughout the process, scrape the bowl down.
  • While the mixture is being mixed on low, add the flour mixture and sour cream in batches rather than all at once. Continue mixing until the components are almost entirely integrated.


  • Utilizing your spatula, you should scrape the bowl down and incorporate any sour cream or flour that may have been left over in order to finish the batter. This will ensure that the batter is complete.
  • After you have prepped the bundt pan, place the batter inside of it and bake it at 325 degrees for approximately 80 minutes, or until a spear that is inserted into the center of the cake comes out clean.


  • In the pan, allow the food to cool for ten minutes before proceeding to the next inversion.



Scrape the bowl clean after each step of mixing to make sure that everything is mixed in well.

If you’d rather, you can split the cake batter into muffins. They’re great for breakfast on the go.

If you want to use icing to cover this cake, you can mix powdered sugar with water or citrus juice, like orange or lemon, until you get the right consistency. Then, pour it over the cake.

Before you start, make sure that all of your items are at room temperature, especially the butter.

If you mix the batter too much, it will be dry and tough. Just mix it enough to mix everything together.

Make sure to grease and flour your cake pan before baking so that it’s easy to take the cake out.

Let the cake cool in the pan for about 10 to 15 minutes before taking it out.

Let it cool all the way down on a wire rack before cutting it.

It can be frozen or kept for up to three days.



  • Calories: 617kcal |
  • Carbohydrates: 90g |
  • Protein: 8g |
  • Fat: 26g |
  • Saturated Fat: 15g |
  • Cholesterol: 159mg |
  • Sodium: 347mg |
  • Potassium: 114mg |
  • Fiber: 1g |
  • Sugar: 61g |
  • Vitamin A: 853IU |
  • Vitamin C: 1mg |
  • Calcium: 51mg |
  • Iron: 2mg


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