This Old Fashioned Sour Cream Pound Cake is a timeless dessert that’s perfect for any occasion. With a tender crumb and rich flavor, this cake is a crowd-pleaser, whether served plain or with a drizzle of glaze.
Ingredients
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional)
Instructions
Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
Flavoring: Stir in the vanilla extract (and lemon extract, if using).
Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Glaze (Optional): Mix 1 cup powdered sugar with 2 tablespoons of milk to create a simple glaze. Drizzle over the cooled cake.
Notes
Texture Tip: Ensure the butter is at room temperature for a smooth, fluffy batter.
Glazing: For a thicker glaze, reduce the milk or add more powdered sugar.
Storage: The cake keeps well at room temperature for up to 4 days or can be frozen for up to 3 months.