Sour Cream Pound Cake
This Sour Cream Pound Cake recipe holds a very special place in my heart. It's inspired by my late Aunt's pound cake recipe that was simply out of this world. It's buttery and fluffy and so easy to make.
Prep Time15 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Cakes, Pies, Tarts, desserts
Cuisine: American
Servings: 12 servings
Calories: 546kcal
12 cup bundt pan
Stand Mixer
- Nonstick Baking Spray
- 3 cups All-Purpose Flour
- ½ tsp Baking Soda
- 1 tsp Salt
- 1 ¼ cup Unsalted Butter (room temperature)
- 3 cups Sugar (plus an additional ¼ cup sugar for coating the pan)
- 6 Eggs (room temperature)
- 2 tsp Vanilla Extract
- 1 tsp Orange Extract
- ½ tsp Lemon Extract
- 1 cup Sour Cream
Preheat oven to 325 degrees F. Spray 12 cup bundt pan with nonstick baking spray, then coat with ¼ cup of sugar. Tap off excess sugar and set aside.
In a large mixing bowl, sift together flour, baking soda, and kosher salt.
Add unsalted butter and sugar to the bowl of a stand mixer fitted with paddle attachment. Cream butter and sugar for 5 minutes.
Begin adding eggs, one at a time, scraping down the sides of the bowl periodically to ensure all of the ingredients are mixing well together. (Batter may split, this is OK) Add vanilla and orange extract and mix until combined.
Add in dry ingredients and sour cream and continue to mix until fully combined, about 20-30 seconds.
Pour batter into the cake pan. Bake for one hour and 10-15 minutes, until a toothpick comes out clean or with just a few crumbs.
Allow the cake to cool in the pan for 5 minutes and then turn over onto a cooling rack to cool completely.
Calories: 546kcal | Carbohydrates: 75g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 280mg | Potassium: 95mg | Fiber: 1g | Sugar: 51g | Vitamin A: 829IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg