Heather Tallman

Total Servings 12 servings

Sour Cream Pound Cake

Buttery and rich, this easy sour cream pound cake recipe makes a wonderful, easy dessert for any occasion.

15 minPrep (inc. refrigeration & rest time)

1 hr, 10 Cook Time

1 hr, 25 Total Time

Save Recipe

Print Recipe

Ingredients

• 3 TB of dry unseasoned bread crumbs
• 4 C of sifted cake flour
• 1/4 tsp table salt
• 1 1/2 C sour cream or Greek yogurt
• 1 tsp baking soda
• 3/4 C unsalted butter
• 2 3/4 C sugar
• 2 tsp pure vanilla extract
• 3 large eggs
• 2 TB fresh lemon juice

Instructions

1. Preheat oven to 350 degrees.
2. Coat a 10-inch tube pan with cooking spray and dust with the breadcrumbs. This makes for a nice crust and helps the removal from the pan.
3. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour and salt and stir with a whisk.
4. In a bowl combine the sour cream and baking soda, stir well.
5. Place butter in a large bowl so you can beat it with a mixer at medium speed until it is light and fluffy. Gradually add the sugar and vanilla, beating until well blended. Add the eggs, 1 at a time, beating well after each one. Add the juice and beat for 30 seconds.
6. Add the flour mixture alternately with the sour cream mixture, beating at a low speed, and ending with the flour mixture.
7. Spoon the batter into the prepared pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool completely and invert pan onto a serving dish.