Ingredients for Southern Sour Cream Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- Vanilla Extract
- Almond Extract
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
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How to Make Southern Sour Cream Pound Cake
- Preheat oven to 350°F (175°C).
- Generously grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 2 cups granulated sugar at medium speed until light and fluffy.
- Add 2 teaspoons vanilla extract and 1 teaspoon almond extract (or your preferred combination of extracts). Scrape down the sides of the bowl to ensure thorough incorporation.
- Add 4 large eggs one at a time, beating well after each addition.
- Add 1 cup sour cream all at once and blend until thoroughly combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents sticking and ensures a beautiful presentation.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
152g
Fat
48g
Carbs
18g
