Old-Fashioned Sour Cream Pound Cake

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Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • Optional: ½ teaspoon almond extract or lemon zest for extra flavor

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or 10-inch tube pan.
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy—about 5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture.
  6. Mix in the vanilla extract (and almond extract or lemon zest if using).
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
  10. Slice and enjoy plain, with berries, or a drizzle of glaze!

Would you like a simple glaze recipe or maybe a little story or tip to go with it?

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