Decadent Sour Cream Pound Cake

Decadent Sour Cream Pound Cake

180 mins
medium
12 servings

A moist and flavorful sour cream pound cake, perfect for any occasion. This recipe features a tangy twist on a classic, with a beautiful glaze for an extra touch of elegance.

DessertPound CakeSour Cream

Equipment Needed

  • 12-cup Bundt pan
  • Oven
  • Spatula
  • Stand mixer
  • Whisk

Ingredients

  • 227.00 gramsUnsalted Butter(Room temperature)
  • 380.00 gramsAll-Purpose Flour(Sifted)
  • 1.00 teaspoonBaking Soda
  • 1.00 teaspoonKosher Salt
  • 600.00 gramsGranulated Sugar
  • 240.00 gramsSour Cream(Room temperature)
  • 2.00 teaspoonsVanilla Extract
  • 6.00 largeLarge Eggs(Room temperature)
  • 204.00 gramsPowdered Sugar(Sifted)
  • 2.00 tablespoonsHeavy Cream(For Glaze)

Instructions

1

Preheat oven to 160°C (325°F). Grease and flour a 12-cup bundt pan.

Estimated time: 5 minutes

2

Whisk together flour, baking soda, and salt in a large bowl.

Estimated time: 2 minutes

3

Cream together butter and sugar in a stand mixer until light and fluffy (4-5 minutes).

Estimated time: 5 minutes

4

Beat in sour cream until smooth (1 minute).

Estimated time: 1 minutes

5

Gradually add dry ingredients to the wet ingredients, alternating with eggs and vanilla, mixing until just combined.

Estimated time: 5 minutes

6

Pour batter into the prepared pan and smooth the top.

Estimated time: 2 minutes

7

Bake for 65-80 minutes, or until a toothpick inserted into the center comes out clean.

Estimated time: 75 minutes

8

Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Estimated time: 15 minutes

9

Whisk together powdered sugar, vanilla, and heavy cream for the glaze.

Estimated time: 3 minutes

10

Drizzle glaze over the cooled cake, letting it run down the sides.

Estimated time: 5 minutes

11

Store in an airtight container at room temperature for up to 5 days.

Estimated time: 1 minutes