Old Fashioned Sour Cream Pound Cake is a classic, moist, and tender cake with a rich buttery flavor balanced by the slight tang of sour cream. Perfect for tea time, dessert, or any occasion that calls for a simple, comforting cake.
🍰 Old Fashioned Sour Cream Pound Cake Recipe
Ingredients:
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3 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 cup sour cream
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2 tsp vanilla extract
🥣 Instructions:
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Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and sugar with an electric mixer until light and fluffy (about 4-5 minutes).
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla extract.
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Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined — don’t overmix!
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Pour batter into the prepared pan and smooth the top.
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Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
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Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
🍽️ Serving Suggestions:
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Dust with powdered sugar or drizzle with a simple glaze (powdered sugar + lemon juice or milk).
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Serve with fresh berries or whipped cream.
Tips:
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Use room temperature ingredients for the best texture.
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Don’t rush the creaming process — it incorporates air for a lighter crumb.
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Wrap leftover cake tightly to keep moist.
Want a cream cheese glaze or a lemon zest variation?
