Description
This sour cream pound cake is a delightful treat, featuring a rich blend of butter and sugar. It’s easy to make and perfect for any occasion, offering a fantastic flavor that everyone will love!
Ingredients
Scale
- 1 cup Butter (softened)
- 3 cups Sugar
- 6 large Eggs
- 1 Tablespoon Vanilla Extract
- 1 cup Sour Cream (full-fat)
- 3 cups Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- PAM Baking Non-Stick Cooking Spray
Instructions
- Preheat your oven to 300 degrees F. Generously spray a 10-inch bundt pan with PAM non-stick baking spray.
- In a large mixing bowl, cream together softened butter and sugar for 3-4 minutes until it becomes light and fluffy. Scrape down the sides of the bowl.
- Add in the eggs, sour cream, and vanilla extract. Continue mixing for an additional minute.
- Incorporate the flour, baking powder, and salt, mixing just until combined without over-mixing.
- Spoon the batter into your prepared bundt pan, smoothing the top.
- Bake the cake for 1 hour and 30 minutes, checking after 1 hour. If the top is browning too quickly, tent it with foil, ensuring it doesn't touch the cake.
- Check for doneness by inserting a toothpick or cake tester in the center; it should come out clean.
- Once done, remove from the oven and let cool in the pan for 10-15 minutes. Run a knife around the edges to loosen the cake.
- Place a plate or rack on top of the bundt pan, and confidently flip it to release the cake. Let it cool completely upside down.
Notes
For extra flavor, consider adding lemon zest or almond extract in place of some of the vanilla.
Make sure all ingredients are at room temperature for the best texture.
Store the cake covered at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 slice (approximately 1/16 of the cake)
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg