Sour Cream Pound Cake - made with the simplest ingredients yet delivers incredible moist, dense, and buttery pound cake. The perfect comfort food with its heavenly softness and creaminess. Hands down one of the best and easiest cakes you'll ever make!
Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes. Add sour cream.
Stir in the eggs, a little at a time, beating the mixture well between each addition.
Mix in flour, baking powder, baking soda, and salt into the batter.
Followed by milkand vanilla extract. Stir well until everything is fully combined. DO NOT over mix. Scrape down the sides of the mixing bowl.
Pour batter into a greased cake pan. Tap pans on the work surface to eliminate any large air bubbles.
Bake at 300 F until a tester inserted into the center comes out clean, about 60- 70 minutes or more.
Transfer to a wire rack and let it cool before slicing and serving with whipped cream and/or fresh strawberries. Enjoy!
Notes
Make sure that all your ingredients are at room temperature. Let the butter, eggs, and sour cream sit on the counter for about 20 minutes before starting.
The butter should be spreadable and not melted.
Don't overmix. Mix until everything is fully incorporated, with no more clumps of flour visible.
Don't forget to grease your cake pan and dust it with flour to allow easy removal of cake.
Let the cake cool first before transferring to a cooling rack, about 10-15 minutes.
Cool the cake completely before slicing.
If a bundt pan is not available, you can use 9"x5" loaf pans instead. This batter makes 2 loaves.
Cover your cake with foil if it's browning too much.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.