Vanilla Sour Cream Pound Cake

This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a

slight tang from the sour cream. Serve as is or with a side of your favorite berries.

I am a novice when it comes to baking, but this recipe is so easy to make and comes out delicious every time. This crowd-pleasing Vanilla Sour Cream Pound Cake is a classic and a favorite at holiday get-togethers! Stunning on its own or with a simple powdered sugar glaze, this pound cake is an elegant addition to any potluck table.

To make this Vanilla Sour Cream Pound Cake recipe, you will need:

Flour

I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butter knife.

Sour Cream

This delicious, tangy addition enhances the moisture and acidity that helps to deliver a rich and moist cake texture.

Baking Soda and Salt

To get a nice rise from your poundcake, you'll need a leveling agent like baking soda. This will also help the cake achieve that delicious golden color during the baking process. Just a little bit of salt will help to balance the sweetness from the sugar.

Unsalted Butter

We love the richness that real butter adds to baked goods. Select a high-quality brand like Challenge, Kerry Gold, Tillamook, or Vital Farms. All great choices, and are available at most grocery stores.

Eggs

The standard large-sized egg will do the trick here. Of course, the fresher the eggs the better flavor they will provide. Like sour cream, eggs help to add moisture and richness to the batter.

Sugar

Not only does sugar provide the sweetness we know and love in a cake, but it also helps to lock in the moisture we’ve added from the sour cream and eggs.

Vanilla Extract

I absolutely love my homemade extract and will likely never return to the store-bought version again. Homemade Baking Extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make.

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Serves: 8-10

Ingredients

1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream, at room temperature
1 Tablespoon pure vanilla extract

Directions

Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan or tube pan, ensuring all parts are well-coated to prevent sticking.

In a large mixing bowl, beat the 2 sticks of softened butter and 3 cups of granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.

Add the 6 large eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, resulting in a lighter cake.

In a separate bowl, whisk together the 3 cups of all-purpose flour, ¼ teaspoon each of baking soda and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix at low speed until just combined.

Stir in the 1 tablespoon of vanilla extract until evenly distributed throughout the batter.

Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula.

Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.

Remove the cake from the oven and let it cool in the pan for about 10 minutes. Invert the cake onto a wire rack to cool completely. Once cooled, slice and serve.

Can I freeze Vanilla Sour Cream Pound Cake?

To freeze whole, wrap the pound cake in a sheet of parchment or wax paper, then place in a freezer-safe bag or container. To freeze slices, use parchment or wax paper in between the slices, then place in a freezer-safe bag or container. Frozen cake should be eaten within 3 months for the best flavor.

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THE AZALEA HOMESTEAD